Guests at Puro Café - photo by Sara Mosqueda

A steamy night at Puro Café in Georgetown last week was enlivened with bracing spirits and sublime hors d’oeuvres.   Stunning Euro stylistas in tiny shorts teetering on 4-inch heels mixed with chic localites for the opening of the new all-white trellised patio.  It was easy to keep our cool under a draped pavilion replete with comfy lounges and twinkling lights while sipping “Copper Fox Bayou Cooler”, created and served by Alembic’s Chief Mixologist, Jon Arroyo.   The soothing summer punch recipe, given to me by Arroyo, consists of Wasmund’s Single Malt Whiskey, agave

sweetened iced tea, fresh lemon juice, Grand Marnier, Peychaud’s Bitters and Angostura bitters.  A few pitchers of this magical elixir and the blazing heat will be a fleeting memory.

42˚ Catering, who does special events around town and for Puro Café’s private parties, created heavenly savory and sweet delicacies for the evening’s guests.  Here’s what Chef Frederik de Pue prepared for the guests.  I wouldn’t want you to miss a bite!

Seared Sea Scallops with a minty ginger miso mustard sauce - photo by Sara Mosqueda

Menu of Savory Treats

Carpaccio of Foie Gras with a remoulade of celery root and coffee liquor dressing; Hearts of Palm Vol-au-Vent with little cilantro pesto jellies; Grilled Baby Octopus rolled into in a phyllo cigar with tapenade of kalamatas and pine nuts; Seared Sea Scallops with a minty ginger miso mustard sauce; Muscovy Duck Breast in a spicy mango cube with balsamic vinegar and Thai basil; Crisp Arctic Char with Steamed Leeks with apple cider coulis and parsley chips; Maryland Jumbo Lump Crab Tempura with black truffle soy sauce and chervil salad; Confit of Rockfish Filet with Creole salsa, Peruvian aji pepper and watercress cream; Queso Blanco Tequenos topped with avocado cream and scallions; Black Pepper Chicken Spring Rolls with rice vinegar dressing; Beef Tenderloin Marinated with Chardonnay and soy sauce.

Sample of Sweet Treats

Sweet Treats from 42 Catering - photo by Jordan Wright

Sweet - Single-Origin Venezuelan Chocolate; Saigon Caramel Mousse; Chocolate Caramel Mousse with vanilla sponge cocoa liqueur; Mango Cilantro Bavarois; Goat Cheese with Dark Chocolate Mousse and fresh raspberry; Cherry wrapped in Single Origin Tanzanian Dark Chocolate.

The gracious Chef de Pue was kind enough to provide this recipe for his crazy delicious crab tempura.

Maryland Jumbo Lump Crab Tempura with Black Truffle Soy Sauce and Chervil Salad

1 lb of fresh jumbo lump crab meat
2 cups tempura flour
1 teaspoon curcuma (turmeric)
¼ bunch chervil
3 TB mayonnaise
2 TB truffle juice
1 TB soy sauce
Salt
Pepper
Frying oil

Mix mayonnaise, truffle oil and soy sauce with a pinch of ground black pepper. Depending on saltiness of soy sauce you might need to add little more salt.  Add one tablespoon of chopped chervil to bring color to sauce.

Place whole pieces of crabmeat gently on a paper towel to dry the crab so batter will stick.

In separate bowl mix tempura flour and curcuma with a little water to create a thick, smooth batter.  Add several ice cubes to batter (the ice will cool down batter and will create a nice crispy tempura).

Preheat frying oil to 320˚.  Place spoonful size pieces of crab into the batter and then into the oil.  Give them enough time to create a nice crispy outside and once golden, remove and place on paper towel.  Serve immediately with dipping sauce on the side.

Visit Puro Café at www.PuroCafe.com

For private parties www.42CateringServices.com

For cocktail catering www.DrinkAlembic.com

For questions or comments on this article contact Jordan@WhiskandQuill.com or visit www.WhiskandQuill.com.