LONG TABLE DINING
Bakerie Long Table Dining is a great opportunity to get together with old friends and make some new ones. Set along our 40-foot communal dining table it's like turning up for a great dinner party without having to get involved with the washing up.
Each event will serve a fixed main course with a paired drink, ranging from wines direct from our suppliers to craft beers and the occasional spirit pairing. Bakerie Long Table Dining will deliver a unique mid week night out at an affordable price.
How It Works (32 tickets available)
Our 40 foot table is for everyone so please sit wherever there is room first come first served basis.
You may not know the people beside you, but you will become acquainted within 10 minutes.
Your table will be seated and served at 7.30pm sharp so please arrive in plenty of time, most people join us from 7.00pm for a pre dinner drink. You will be waited on by our floor staff and chef of the night. A fully stocked bar is also available and drinks menus will be provided for your perusal.
Please provide us with 48 hours notice for any cancellations.
* Want us all to yourself? We can offer BLTD for celebrations or team building events just ask.
**Due to our events being programmed in advance sometimes the wine originally offered may have to be changed due to lack of stock availability.
Be reassured that will offer either a similar grape variety or a suitably paired wine of equal or better quality.
Watch our last event here:
Bread & Wine Bar
45 Lever Street
Email : firstname.lastname@example.org
Twitter : @bakeriemcr
Website : www.bakeriemcr.com
Mushroom Risotto with Scallops served with Sauvignon Blanc - CHEF - Kevin Rivers
The rice is first cooked briefly in a Soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostatura; white or red wine is added and must be absorbed by the grains. when it has evaporated, then the heat is raised to medium high, and very hot stock is gradually added in small amounts, while the concoction is stirred gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. at that point, the pot is taken off the heat for the mantecatura (the point when diced cold butter is vigorously stirred in), to make the texture as creamy and smooth as possible. it may be removed from the heat a few minutes earlier and left to cook with its residual heat.
Properly cooked risotto is rich and creamy, but has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves"). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat and can become too dry with the grains too soft.
Tonight we will be serving a wild mushroom risotto with pan seared scallops we will be using a selection of freshly foraged wild mushroom and great Italian Ceps to maximise that true Italian flavour drizzled with white Italian truffle oil.
Tonight you will be served with a large glass of Route De Van Sauvignon