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Discussion in 'Professional Chefs' started by cape chef, Apr 26, 2010.
Real nice, neat and classy
What a beautiful room Brad. The food looks incredible. How many people? How many cooks for the event?
beautiful! those are VERY detailed descriptions you've got on the wall....
what was the menu?
hey you have an asparagus turned the wrong way......just sayin'...
Actually, 2 are facing one way, 2 are facing the other. Leads me to believe that was planned.
Hmm, whichever way, it is the right way. Kinda like a wizard is never late nor early. He arrives when chooses.
I really like the room though, and the plates look fantastic.
The event was for 200 invited guest & the asparagus was properly placed /img/vbsmilies/smilies/smile.gif
It was a dedication to our new Horace Duttan Taft dining area of the campus.http://search.intelius.com/Horace-Dutton-Taft brother of our president William Taft.
The menu started with a lobster bisque which was poured table side, we first garnished the soup terrine's with roasted corn, red pepper brunoise, andoullie sausage and a mini cheddar biscuit.Placed on the guest charger and soup poured from silver pitchers.
The second course was a Napoleon of red and yellow beets, topped with a warm goat cheese fritter, micro arugula, chive oil and fleur de sel.
Entrée choices where roast Colorado rack of lamb with a pistachio, mint, garlic, chive crust, Stilton flavored polenta, truffle scented fava beans and a cippolini/red wine glaze de viande
Pan seared Atlantic halibut over a Yukon potato/ramp puree, with pencil asparagus, chanterelle butter and baby sorrel oil
Grilled eggplant stuffed house made mascarpone & ricotta cheeses, caramelized fennel, garlic scape's, shallots, pine nuts. oven roasted red tomato coulis & celery micro greens.
Smores of floureless chocolate torte, charred marshmallow, graham cracker ice cream.
The room did look beautiful and I had a blast with this dedication
you made mascarpone and ricotta? cooolllll......
Shroom, When I do large/complicated events I always take pictures of the courses and post them with descriptions. It's very helpful during my pre-service meetings.
Thats a great idea. Good for the staff, both front and back of the house. I may start diong that.......buy the way I really was'nt trying to bag on you about the aspargus, the whole thing looked really great.....
No worries Fryguy, I didn't think you were serious.
thank you for sharing the detailed menu and method. would you be so kind as to post the rest of the photos individually that are hard to see in the group shot and if you are willing also to share the detailed print outs that we can see in the photos that would be valuable for those of us who might be interested in implementing a similar system when we make our "plan of attack" for each event.
great sharing. you should cross post this in the catering forum too -
where are you located?
You can make out what's written. Click on the picture and it will open up in another window in full size. Then enlarge them using your viewer.
I wish I had the computor skills to do what you asked.
The campus is in Watertown CT.
bet there are some guys @ CT that can walk you through it.....they showed me how to upload (and you know I'm about on the same tech level as you)/img/vbsmilies/smilies/smiles.gif