From:
To: Jeffrey Epstein <jeevaeation@gmail.com>
Subject: Fwd: Re:
Date: Tue, 21 Sep 2010 02:32:34 +0000
I asked the chef for tomorrow for some menu ideas for the dinner, and this is what he responded with.. it all
sounds amazing, but I think it's a bit too much to do hors d'oeuvres, cheese tray, erudite and dip..
what do you think? or do we just let him do his thing so you can try a wider variety of his food?
Begin forwarded message:
From: William Crutchley
Date: Se tember 20, 2010 8:48:34 PM EDT
To:
Subject: Re: Re:
Him.
I usually taylor a menu to what is seasonal and perfectly or close to perfectly ripe. Half the battle to making something taste amazing
is starting off with amazing ingredients. For what I was envisioning for tomorrow:
A selection of hors d'oeuvres
A small cheese tray
A small vegetable erudite
A dip of some sort, something warm, something Fall-ish
I want to start off with a seasonal soup, a root vegetable puree paired with a sweet & nutty garnish, possibly parsnip with sugar-cured
smoky bacon & hazelnuts
I happen to be a master with fish, I am thinking about a tuna tare tare with some sort of functional fried garnish, Japanese flavors
come to mind at present time...
I will have 3 different types of proteins available: a fish, a steak and a chicken... I see the fish with notes of citrus, the beef seared
with a crust of some kind, the chicken I see with smoked paprika and lemon... All three entrees will share a seasonal vegetable sides
and possible seasonal starches
I am iffy right now on the dessert. I don't know the tastes of the clientele, so I may opt for preparing a dessert tasting. If that is the
case, each dessert tasting will contain a combination of these elements: chocolate, berry, citrus, nutty, minty, salty, spicy, hot, cold,
room temperature
I will have a seasonal fruit plate available
Sorry I cannot give you any specifics, but this is where I am going with the menu right now. I just need to see what is available at
Grace's. I think that you will be pleasantly surprised with the outcome and of course I will prepare extra for the staff to eat as well. I
was thinking about arriving at Jeffery's between 10:30- I I am. Let me know your thoughts...
Best,
Wil
From•
To: William Crutchley
Sent: Mon, September 20, 2010 7:31:57 PM
EFTA00755914
Subject: Re: Re:
Great.
Event turned out great..everything worked out fine. Phew!
Would it be ok to see a menu of what you have in mind for tomorrow night? Also, about what time should we
expect to see you at the house?
Best,
Sarah
On Sep 20, 2010, at 4:35 PM, William Crutchley wrote:
M.
Sure, light is fine. I will do something with striped bass, since it is tasty and local . I will also have chicken & beef options
available... How did your event turn out on Saturday?
Best,
Wil
From:
To: Wil Crutchley
Sent: Mon, September 20, 2010 3:45:23 PM
Subject: Re:
looks like dinner will be at 7:30pm tomorrow night. The guests of honor have requested something light for dinner,
preferably fish as they don't like eating meat at night. Maybe we could have a fish option and maybe a chicken or meat
option for the rest of the guests as well?
On Sep 20, 2010, at 2:42 PM, Wil Crutchley wrote:
> Hey
> That is fine. I am attending a chefs conference at the armory. Shall I stop by in an hour or so?
> Sent from my iPhone
> On Sep 20, 2010, at 10:29 AM, wrote:
» Hi Wil,
» I wanted to touch base with you about tomorrow. It looks like it's only going to be about 8 people for dinner tomorrow
night. I'm trying to see if anyone has any dietary restrictions or allergies, etc.. I would love to confirm a menu later today if
possible?
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