Al from Chicago has a request to impress

Al from Chicago said...
Chef Bear,
Once a year, the men in my family prepare a gourmet dinner for our wives. We like to impress so we have several courses like appetizers, soup, salad, main dishes and then dessert. We even do a themed drink. The issue is we always have twice as much food as we need and since this tradition has been going on for several years, we are running out of ideas.
Any suggestions that can make our dinner a success to earn us the points we need for the rest of the year?
Please help!
Al from Chicago

Al and I have exchanged emails since his post and the following information is added to the above request: No allergies, 15 person guest list, 5 course dinner is ideal, no specific food aversions, everyone likes their meat and seafood, all the men share items to make and then bring it over, and wine pairings are not neccessary.

So with this information in mind, I have decided to suggest Al an "Around the World Surf and Turf". It will incorporate all the elements of land and sea from a variety of nationalities and incorporate many different flavors. When this was suggested to Al, him and his team seemed ready and willing to give it a shot. The first and most important thing to remember was that each course is not a main course sized meal. The amouse-bouche is meant to be a one to one and a half bite item, the soup will be served espresso style so it is only about 7-10 small spoonfuls.

Here is the menu set out for Al....Tune in tomorrow where the recipes will be included on the blog site.

Menu: Around the World Surf and Turf

Amouse Bouche –
Tequilla Infused Shrimp(along with dessert, the only non themed menu item)

Appetizer - Salmon and Rib Eye Crostini

Soup Course – Italian Mussel Wedding Soup

Mains – Cumin Crusted Tuna and Jerk Crusted Pork Loin

Dessert – Chocolate Espresso Pot De Creme

Remember tomorrow I will include the recipes for these items, and I will ask Al to post how it all went.