A triple Celebration- 02/07/2026

Tonight is truly special evening, a joyous triple celebration of birthdays for Phu, Nicky, and myself! 

We are embarking on a culinary journey, a magnificent five-course dinner that is not only a feast for the senses but also a testament to friendship and shared passion. This evening's exquisite menu is the result of a splendid collaboration, where I  have woven together the incredible contributions of our friends to create a harmonious and delightful meal.  Every detail has been thoughtfully prepared to create an unforgettable experience.

The table is adorned with a rich, patterned tablecloth in shades of yellow, gold and brown, creating a warm and elegant foundation.

Each place setting features pristine white plates with a delicate black rim, perfectly complementing the golden-hued napkins that cradle the silverware.

I am trying to create a warm and cozy atmosphere using warm colors.

Adding a vibrant touch to the sophisticated setting are the charming floral arrangements. Placed strategically along the table, these bouquets burst with a delightful mix of purple, pink, and yellow blossoms, along with fresh greenery.

The flowers arrangement are arranged in understated vases, allowing their natural beauty to shine without overwhelming the table.

The menu is printed

Phu brought the Chateau Lynch Bages, and the Chateau Margaux 1998, Premier grand cru classe

Hoa brought out a bottle of Pahlmeyer 2019 and a Chateu Canon La Gaffeliere, grand cru clasee 2009

All of us celebrating the special occasion.  It is also the first time that Kevin and Kristie are bringing Hazel for everyone to meet her.

I am now platting the first course while chatting with Ha, Huyen, and Maily.

Course 1-Mango Salsa with a crispy mushroom croquette.

We begin our culinary journey with a vibrant and playful start. The refreshing sweetness of a homemade mango salsa, bursting with tropical flavors, served alongside crisp tortilla chips. Complementing this, I served a crispy mushroom croquette (phu's favorite). Each golden-fried croquette encases a rich and creamy béchamel sauce, blended with an earthy mushroom duxelle, offering a perfect balance of textures and savory notes.

Lively ambiance as our guests are waiting for the 2nd course.

Ha brought the Iberico Jamon and I incorporated in the menu.

Course 2-The intend of this course is to transports us to the heart of Spain with a selection of exquisite cured meats. The delicate, nutty richness of thinly sliced Iberico pork Jamon, a true Spanish delicacy, and alongside a dried cured duck breast, offering a subtly gamey flavor.

The Iberico Jamon and the cured duck breast are perfectly paired with "pan con tomate," crusty bread rubbed with fresh tomato and olive oil, a simple yet essential accompaniment that cleanses the palate and highlights the flavors of the meats.

 Course 3-Cauliflower Soup with Pan-Seared Scallops, Crouton, Fried Sage Leaf, and Herb Butter

This course is a comforting yet sophisticated bowl of velvety smooth cauliflower soup, made with the finest fresh ingredients, providing a luxurious base. Nestled on top are perfectly pan-seared scallops, their sweet and tender flesh offering a beautiful contrast to the soup's creamy texture. Each bowl is finished with croutons for a hint of crunch, a fragrant fried and crispy sage leaf, and a drizzle of aromatic herb butter, elevating this dish to a wonderful and satisfying dish.

We are now in the kitchen platting the lobster tail in Lobster Broth that Tuan made. 

 Course 4- Lobster Tail in Lobster Broth (The French Laundry Recipe, prepared by Tuan)

Tuan's exquisite lobster tail was succulent, perfectly poached lobster tail is gently bathed in a rich, aromatic lobster broth, ensuring every bite is imbued with the deep, sweet essence of the sea. This course is a true testament to culinary artistry and promises an unforgettable experience.

I am now cooking the duck breast at medium/low heat so that the fat is rendered properly and the skin is crispy.

I am now platting the duck.

Course 5: Pan-Seared Moulard Duck Breast with Spinach Fondue and Roasted Vegetables (forgot to take picture of the bowl of roasted vegetables.)

The main course features a magnificent pan-seared Moulard duck breast, cooked to tender perfection with a beautifully rendered, crispy skin. It’s served atop a creamy and vibrant spinach fondue, adding a touch of richness and color. Alongside, a medley of perfectly roasted seasonal vegetables provides earthy flavors and varying textures, creating a hearty and satisfying culmination to our savory courses.

Time to celebrate our birthday.

In front of us are three delectable desserts: on the left, a beautifully baked cheesecake by Nicky, lightly dusted with powdered sugar. In the center, a rich, dark tiramisu (by Maily) in a square baking dish, and to the right, a generous plate piled high with fried donuts, sprinkled with powdered sugar

We are holding each holding a lit candle, while everyone around us are singing "Happy Birthday."  We are all beaming with joy and laughter.

We are so lucky to have the love and camaraderie of the moment. It's a truly precious snapshot of a memorable birthday celebration, surrounded by delicious treats and the joyful sounds of well-wishes.

This the first time that Hazel is meeting the group.  She is now a little over two months.

Everybody is trying to hold her and she is smiling all the time.

Hazel taking a nap during the meal.

What a truly unforgettable evening! This triple birthday celebration was clearly a resounding success, filled with warmth, love, and immense joy. Bringing everyone together around a magnificent five-course meal, each dish a testament to collaboration and culinary delight. Paired with great wine and animated by lively chatter, the evening was a feast for all the senses. But what truly made this gathering spectacular was not just the delicious food or delightful company, it was the very first introduction of your granddaughter, Hazel, at just two months old, to all your loved ones. This added an extra layer of tenderness and excitement to an already joyful occasion, weaving new memories. Spending such quality time together, celebrating birthdays, and welcoming a new generation, truly made this a most special and cherished evening for everyone involved.

Filed under: Birthdays,