Friday February 8th, we had our first Chef Table hosted by our own
Culinary expert, Liz. The Sou Chef, Rob, and herself made a very successful
and delicious 3 course meal for 23 guest, including our helpful coordinator,
Timur, and main program coordinator, Jenny. Liz's team, including myself, could
not have spent our Friday afternoon doing anything else. We gladly enjoyed
helping her out on her big day, and preparing for a memorial and relaxing
night. Her creative menu tickled our taste buds, and showed us how to enjoy
comfort food, in a gourmet way.
Appetizer
Ravoloi
Shrimp and crab in a béchamel cream, enrobed in rice paper.
Served in a crab essence.
Entrée
Rainbow Trout en papillote
Freshly filleted Rainbow Trout with Fennel and Carrot.
Accompanied by a beaurre blanc.
Served with Domaine des Preauds
Pouilly - Fuisse
2010
Dessert
Ile Flottante
Light cloud of Meringue floating in a pool of Crème Anglaise.
Topped with caramel and crushed almonds.
Congratulation Liz, you did a spectacular job!
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