Our hard working Executives created this special meal for our wives and guests.
Amuse: Thomas Keller inspired "ice cream" cones - salmon tartar and avocado cream. Just a little thing to get your appetite warmed up.
1st Course: Poached Oysters - Served in a oyster shaped puff pastry shell with Warm Oyster Cream and Raspberry Essence. One's not enough! How about three?
2nd Course: Seared jumbo scallops on the half shell with crispy polenta and poblano-tomatillo cream sauce
Intermezzo - Ginger Lime Sorbet. Meant to keep you from boiling over!
3rd Course: Tournedos Rossini - Decadent Beef Filet Mignon with Foie Gras and Red Wine Sauce. Served with sinful potatoes and an unusual green vegetable.
4th Course: Gordon Ramsey's Chocolate Soufflé with accompanying sauce. If this doesn't get to your Valentine's heart then nothing will.
Petit fores - tbd of chefs' choosing
The work begins in the morning.
Doug got right into his jobs.
Prime beef from Restaurant Depot
Dave did some arts & crafts on the puff pastry.
Eric is a good buther.
Efrain pitched in also.
OK, it is Saturday!
Dice em up Mel.
Toasting the poblano peppers.
Jay roasted the tomatillo's
Time to peel the potatoes
Adre filled his canolli's.
Separating 84 eggs is a lot of fun!
The peppers and tomatillo's are sweatig now.
Chesapeake Bay oysters.
Keep it going Jaimie.
dave is proud of his scored pastry.
Next comes the foie gras.
Eric showed the guys how to clean the foie gras.
Sauteeing a few pieces for a taste.
Eric records everytrhing he does.
Plating the amuse
Efrain kicked off the Event.
Our ladies mingled at the the start.
Good to see you again!
The champagne loosened everyone up a bit.
Each of our ladies got the traditional red rose as a sign of our affection.
Salmon filled canolli's were good.
Al talked about the wine for the amuse and first course.
It was a nice bubly.
First course is on the way.
Get them right Don.
Oysters in puff pastry were delicious.
Dave expounded on his contribution to the course.
Meanwhile, the dessert team is up to their wrists in cocoa powder.
Let's find the biggest one.
Scallop shells at the ready.
Nice shot of the scallops dish.
Second course was beautiful and delicous.
Jay talked it up.
The intermezzo - ginger lime sorbet. Hit the spot.
Guest Oliver describes the sorbet succinctly.
Filet Mignon was seared off to start and finished in the ovens.
Foie gras ready to be seared also.
Careful, that foie gras is tender.
Tournados Rossini were perfection.
That's a lot of egg whites!
meanwhile the dessert team is folding in the beaten egg whites.
Hot stuff guys.
It wasn't pretty but it was good!
Gordon Ramsey's Chocolate Souffle with Stout creme anglaise was a tasty finalle to a great event.
A few of our ladies.
And a few of our Gents.
And all together.