Cote Du Nord - a Christmas Party

'Tis the season for Christmas Parties.  I wanted to do something nice for the families that have lived far from home this year before we all scattered for the holiday break.

Bo had told me about this place in Bettyhill where a Doctor sometimes opens up his home and prepares fantastic food.   It was closed for the season, but Bo called and asked if he would do dinner for us and he agreed - we wrangled with dates, but finally found one.  

On a windy wet Saturday, we all climbed into taxis and headed west into Sutherland.  The taxi driver didn't know where we were going, and I thought this strange because how could we know about something that a local didn't know about, but just before I lost my last bar on the phone, I got the address.

Cote Du Nord as the doctor calls his restaurant is one room of his house painted in every shade of blue - it's lovely.  Our group was just over the maximum number he takes so we were tightly packed into the room.  

He started us off with Kir Royale and Gin and Tonics with little salt cod pastries - excellent start.

Our next course came out one at a time with an apology that the course was very delicate and had to be carried one at a time.  I said, that looks like an egg yolk, everyone else guessed it was stuff other than an egg yolk until they had one in front of them.

After everyone was served, the chef would come out and tell us what we were about the eat.  This was an egg yolk cooked from the inside out - hot mushroom soup was injected into the center of the yolk to 'cook' it, and then a little piece of truffle was put on the top.  We were instructed to put it our mouth and then bite down to release the mushroom flavor.

To be fair, the flavor was good, but the texture was not

We all did as we were told, and there were a variety of faces made.  Mine made me cry a little bit, and Jason found this very funny.

Our next course was haggis on a cracker topped with herring and a glass of herring broth topped with haggis foam.  Kyler announced that he loved the cracker - so around the table many crackers went.  I tried my 'broth' and announced that my daddy would call that chum.  

Brad immediately took a spoon and whipped up his broth and foam creating something new - I felt sick and grateful when Tanner announced that the broth was delicious, so around the table my broth went.

Scottish surf and turf

Our next course arrived, and I was very pleased because I thought to myself - that is a scallop, and it was served with scallop ceviche, carrot puree and a little drizzle of vinaigrette.

Beautiful and delicious

Then came our fish course: Rock turbot with bacon and brown butter, parsnip puree and shavings, brown butter crumble and brussel sprouts.

Ooh, Scottish surf and hoof

We were very traditional and wore our hats from our Christmas crackers, and Bo's tradition of Christmas glasses, which covered the wearer in Christmas glitter.

Next course: pork belly with black pudding, cauliflower, pork crackling bon bon and kidney and liver croquette.  The bon bon took some getting used to as Christine said it did have the texture of divinity, but it was filled with crackling, which most of us at the table really loved.  This course really benefited from taking a little piece of everything in each bite - to marry the flavors.

Porky Goodness

Meat course: ribeye steak, braised oxtail on a Scottish pancake and kale.  Very tasty, but it was at this point in the meal when I could feel my creamy, fat-laden blood coursing through my body.

Kale paint

Oooh dessert course, out came rosemary creme brulee.  The chef came out with a spray bottle that he sprayed onto your sugar, and then he lit the whole thing, saying you can eat it when the flames go away.  We all wondered if we would be able to taste the rosemary and you definitely could - without a doubt THE BEST CREME BRULEE I have EVER eaten. 

This made the whole room smell lovely and sugary - aka Willy Wonka Style

Final course, Old Pulteney ice cream, Old Pulteney jelly, old Pulteney crumble with powdered smoke and pulled sugar.  The smoke was really smoky, but it did remind you of Old Pulteney.

I swear this is pulled sugar and not a dog hair - they had 4 dogs

Meal completed; we called our taxis, said our thank you's and goodbyes, and wished each other very happy holidays.  

What a special way to celebrate with such incredible special people.