This was a self run event with a selection of courses created by Andre that we know you will like.
The menu for tonight is:
1st Course: – Chilled corn soup with Benton’s smoked bacon and gazpacho shooter.
2nd Course: – Pan roasted Prosciutto wrapped monkfish with smoked tomatoes, crispy basil and sweet pea emulsion
3rd Course: – Duo of squab (confit leg and seared breast) with Morrocan spice, served with roasted zuchinni, corn risotto and squab sauce
4th Course: – Fennel infused pavlova with late summer fruits, tarragon, fresh cream (thinking mix of sheep and cow) and raspberry coulis
The guys got an early start on prepping the birds.
Eric showed off his knife skills.
Doug took his lead.
Mel plunged in also.
The sausage for quaffer time was sauteed.
Efrain kicked off the Event.
Andre gave a rundown of his recipes.
Read the recipes guys.
That means everyone!
Andrre gave some advice.
The corn was stripped and cut from the cob.
Nice big raspberries for dessert.
Chris kept a sharp eye on the bacon.
Bill and jamie started on the monk fish.
There is a lot of trimming to be done on these puppies.
Meanwhile the dessert team got into slicing peaches.
And Frank diced some celery.
still trimming the fish.
Howard likes stirring the pot.
The fish gets wrapped in proscuitto.
There is always a lot of slicing and dicing to be done.
Jonh shows off a nice piece of fish.
The wings of the birds were cooked up.
Meanwhile Al and his guest work on the pea emulsion.
The fish has been wrapped in proscuitto and then in plastic wrap for a stay in th fridge.
Corn gets sweated for a while.
John cooked up some monkfish scraps for our enjoyment.
Howard deals the zucchini chips.
he was tough on the thickness.
Eric sears off the fish.
This is the confit of squab legs.
Fish is ready to be sliced.
But first there is the gaspacho to drink! It was really very good.
Then the corn soup got a bit af the bacon on top.
What a great combination.
Mel told his part of the dish.
Efrain picked and nice Reisling from Alsace.
The risotto tok a stong arm and lots of time.
Bill got to slice the fish.
Getting ready to plate it out.
Follow the model guys.
Superb!!!! Proscuitto wrapped monkfish with smoked tomatoes, crispy basil and pea emulsion.
Now the Squab comes to the plating station.
Keep the plates clean!!
I want it just so.
Perfectly rare and delicious.
John gets to talk.
Mike speaks Italian all the time.
Efrain had a nice Pinot Noir to go with the birds.
Andre liked the way it came out.
Dessert was as good as it looks.
Doug appreas to have had fun with this dish.
The final wine was a nice Muscato D'Asti.