We are using these peppercorns to crust a wagyu strip loin to do a Japanese style au poivre for a sake pairing 5 course menu. The dinner is our effort to earn money for a Japan relief fund. As a result of generous donations from local purveyors, majority of the proceeds will go to the American Red Cross for Japan. The menu goes as follows:
Asian pear, crispy chicken skin, kombu aioli, citrus essence
Firecracker Shrimp Roll
wasabi cream, tobiko
Szechuan Wagyu Au Poirve
matsutake and enoki mushrooms, sake braised bokchoy, soy porcini froth
strawberry sorbet, azuki bean paste, passion fruit soup
That is that to the best of my memory. Should be a good time. Got to go before my Burger Time gets too cold.