I catered a party this week for the amazingly talented Andrea Cammarosano, an Italian-born, Antwerp-trained fashion designer. He had an exhibition, demonstration and fashion show in Hayes Valley at the cutting-edge store Modern Appealing Clothing, a pioneer in promoting avant-garde fashion, showcasing his Spring / Summer Menswear 2012 Collection.
He has been inspired by two cultures – Western and Japanese. And, has magically meshed the two together in some very inspiring ways.
When we originally sat down to talk about a menu, Andrea was quick to want spaghetti served with chopsticks. Though the idea was a perfect match to his creatively inspired collection – it posed an issue in a store full of gorgeous expensive clothes. And, it just so happened that we were sitting down to lunch eating noodles and they were slurping all over the place. Our second thought was eggs – which should have been our first. Andrea is true lover of eggs! And thus the menu began. One of my favorite things of the night was the Meyer Lemon Deviled Eggs – they were a hit and such a lovely surprise.
Meyer Lemon Deviled Eggs
12 large eggs
2/3 cup creme fraiche or sour cream
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon finely grated Meyer lemon zest – plus more for finishing
Coarse salt and freshly ground pepper
Place eggs in a pot of water covered by 1 inch. Bring to a boil. Remove from heat, covered, for 13 minutes. Drain, and crack the outsides of the shell and drop into an ice bath of cold water.
Peel eggs. Halve crosswise, and remove yolks. Mash yolks with creme fraiche, mustard, olive oil and Meyer lemon zest. Pass through a sieve. Add more creme fraiche if needed. Season with salt and pepper. Place a dollop of the egg mixture into the centers of your egg whites. Grind some fresh black pepper on top and grate more Meyer lemon zest.