This fall has most certainly been the strangest one we have experienced in central Vietnam since we arrived. A rainy season that was all but nonexistent until late November and yet Hoi An was surprisingly quiet as the beaches seemed deserted despite the sun and hot temperatures.  Add in a rising demand for special events for the expat population and forging some friendships with some young and upcoming chefs and the decision was made to start using Heron House for special events to get creative, fat, tipsy, and just generally spoiled! The culmination of all this being NOVEMBERFEST: a celebration of Belgian & German cuisine and the promise of hearty food to (one day) welcome some cooler temperatures in Hoi An.

We were lucky enough to welcome 22 hungry local guests to Heron House for some mean home style cooking in our beautiful colonial villa and I must say we did not disappoint! Chef Huu and Loic devoted some serious time to planning out the ideal Fall 4 course menu and started preparing some of the dishes days in advance to ensure that everything went smoothly.  Everything sourced needed to be fresh, organic and home made so the boys went crazy in the kitchen making their own garlic mayonnaise, roasting peppers, crafting their own cheese croquettes, smoking their fresh sardines in the Texan smoker, and even using arugula and limes from Loic’s own garden.

It was in short a truly memorable night at Heron House and we hope you like some of our pics and the menu that follows below

Canapés:

Belgian Style Cheese Croquettes

&

Bruschetta of Smoked Sardines on a bed of roasted peppers, fresh garlic mayonnaise, and German beer bread

First Course:

Tomatoes stuffed with sweet shrimp, mayonnaise, celery and granny smith apples, sitting atop a layer of fresh pesto, with an arugula & frisé salad

Second Course:

Carbonnade Flamande cooked for 9 hours with Wagyu Beef and Chimay Grande Reserve Beer, roux, and plenty of onions naturally.  All served with a decadent layer of classic German mash with caramelized carrots, fried onion curls, and fresh parsley

Desert:

Pears poached in a merlot red wine sauce of spices and lemon & orange zest served with home made vanilla ice cream and water apple compote

Cheese Course:

  With help from Le Comptoir in Da Nang we were able to offer three beauties from Les Freres Marchand of 2 year old Comte, Reblochon and Loic’s favourite Mimolette Extra Vielle

The Fallout afterwards was predictable, lively, and utterly saturated with laughter, wine, and cocktails throughout the night.  Cant wait to see what we try out next in December!