Farmstand Break:
Whole fruit, assorted pickled vegetables, fresh fruits in syrup, mini mason jar smoothies, house fried chips, caprese skewers & crudite pots “planted” in pumpernickel dirt, “pot pies”: Mississippi mud pie and pumpkin pie in mini terra-cotta pots with oreo cookie crumbs and fresh herb garnish.
Morning Break:
Fresh pressed juices, pastries, melon ball skewers, yogurt and granola parfaits, candied bacon, house made bacon, egg, & cheese biscuit pinwheels.
Banquet salad:
Baby arugula, pickled tri color beets, baby turnips, watermelon radish, gorgonzola cheese, carrot-apple puree, white balsamic vinaigrette, red beet juice reduction.
Poached shrimp, seared scallops, truffled corn puree, roasted corn, arugula, pickled yellow beets, red onion, heirloom tomatoes
Seared sea bass fillet, sous vide egg yolk, baby beets, arugula, radish, grape tomatoes, purple cauliflower, micro lemon balm, beet aioli.
Sous vide beef strip loin, asparagus, shaved baby carrot, brussels sprout leaves, pea puree, confit potato, port demi glace, edible flower, micro carrot tops.
Creating the Ultimate Life
All things BBQ - recipes I've tried that I like, cooking techniques, products I use that I think others might enjoy, and other assorted bits and pieces. In the words of Jeff "the Big" Lebowski: "You know, a lotta ins, lotta outs, lotta what-have-yous."
A Man Becomes A Chef, But He Is Born A Roaster Of Flesh
Russel Cunningham, CEC, CCA 