Saturday, February 14, 2009

Chef's Table

Friday night, my culinary partner and I produced a tasting dinner. A tasting dinner is 4 courses paired with wine, the courses are smaller and presentation is part of the experience. Here's the results, I am pretty happy overall with the product!

Beet Root and Goat cheese stacks




Pan seared Scallops with Peppornata and Garlic Aioli




Duck with Plum Port Reduction served with Spring Pea and Asparagus Rissotto



Raspberry Mousse Layered with cream and Raspberry Granita

Garnished with a Raspberry Chocolate Truffle


Floral Arrangement

( yes I did create this)





1 comment:

ChefBliss.com said...

This looks wonderful and delicious! Love the tulips!