Chef Bucco, instrumental in reopening the Ryland Inn among many other accolades, is the new Executive Chef of Restaurant Latour at the Crystal Springs Resort. He hosted us at the Ryland Inn for our November 2013 event, and he was our guest for the March 2015 event!
Amuse: Canape, Duck Rillette Stuffed Kumquat
Appetizer: Cauliflower Veloute, Pickled Grapes, Arbequina Olive Puree, Toasted Almonds
Entree: Nori Wrapped Veal Loin, Sunchoke Puree, Black Trumpet Mushroom, Mushroom Tea
Dessert: Maple Cake, Compressed Apples, Pecan "Granola", Sour Cream Ice Cream
Efrain welcomed Chef Anthony Bucco for his third time with us.
The canapes were delicious.
Andre explains the menu and introduces Chef Bucco.
The gents get started!
A blessing is said over the mushrooms.
Ah, the fabled tale that is behind those amazing trumpet mushrooms.....
So many kumquats, so little time...and soooooo many left over!
The guys get started. There were a lot of seeds to get out of a lot of kumquats!
Wielding Mjolnir, Eric beats the pit halfway out of the veritable millions of olives required for the olive puree.
The sous vide bath for the veal loin.
The almonds that are going to be toasted for the cauliflower dish.
Such an empty kitchen.....for now. The calm before the storm.
Guest Peter is trimming the veal loin.
The veal loin, trimmed and lightly seasoned, is placed in the nori.
After trimming the excess nori, the veal is wrapped.
Don watches as Peter takes the wrapped veal loin and wraps it tightly in saran wrap, as it will go into a food sealer bag.
Here, Andre takes the nori "log" from Peter and vacuum seals it in a food saver bag, air tight, for the sous vide.
Meanwhile, Bill and John watch as Eric makes the batter for the maple cake.
And the kumquat party is going full steam!
Bill Tibbe is not impressed.
It's Al's turn to wrap some veal.
Quick as lightning, Al is now preparing to cut shallots for the veal dish.
Lots of cauliflower for the absolutely amazing veloute.
Paul is spreading the maple cake batter.
The kumquats conquered, the men relax before figuring out what to do with the metric ton of leftovers.
Chef talked about the preparation.
Olive puree, toasted almonds and toasted baguette slices await their place in the soup course.
The mushroom tea for the entree was triple strained.
Cauliflower Veloute with Pickled Grapes and a crouton with olive puree and almond slices.
John and Mel spread the cauliflower to help cool it down quickly.
Pat brushes the croutons ahead of their crisping for the soup.
The men enjoy some down time to chat.
The eating has begun. Duck rillette stuffed kumquat.
Chef liked the presentation.
Jay explains his team's dish.
And Al explains his wine choice.
Cauliflower veloute, pickled grapes, olive puree and toasted almonds.
Al's wine pick for the soup.
The veal has come out of the sous vide cooker and is ready to serve.
The team is starting to plate the veal dish.
This is the main course with sous vide nori wrapped veal tenderloin, sunchoke puree and sauteed black trumpet mushrooms.
The mushroom tea accompanied the veal.
Andre regaled us with the prep of the veal.
Al picked another winner.
Bill told us about his part of the main.
Don covered the rest of the dish.
Chef Anthony discussed the course preparation and possible variations.
John shows off the granola for the dessert.
The plating of the dessert course has started.
John applies some reduced maple syrup on the finished dessert dish.
Maple Cake with Sour Cream Ice Cream, Compressed Apple slice, Honey pecan Granola and reduced Maple Syrup was a very satisfying dessert.
Al picked a hard cider to go with all the maple flavors in the dessert.
John thanked Paul for his help with all the components of the dessert. Thank you for your attention to the details John.
Efrain presented Chef Anthony with a special bottle of wine as an expression of our gratitude for his time and effort in helping us all become better cooks.