Tonight was a fantastic show of our culinary expertise for those we love. It was a great event and an evening that will be long remembered.
Amuse: Uni Custard, Cauliflower Panna Cotta and Lemon Gelee
1st course: Pork Belly and Langostine
2nd course: Red Snapper "casino" with Herb Bread Crust, Scallop Mousse and Cauliflower Puree
Intermezzo: Orange, Honey and Cardamom Sorbet
3rd course: Hangar Steak with Steak Sauce, Light As Air Gnocchi with Pesto Sauce, and Zucchini
4th Course: Chef Jesse's Molasses Cake with Ginger Ice Cream and Shaved Dark Chocolate
Petit Fours by Andre Chabanel
We started early in the morning. Ice cream came first with the able help of guest Oliver.
The human torch.
Andre and Mel got the tables set early.
The hanger steak is in the sous vide oven by 11:00 AM
Bill is working on the potatoes for the gnocchi.
Cauliflower will be in the fish course.
Eric made precise pieces for the pork belly course.
Another good picture of Eric's precision with the pork belly.
Efrain cooked up some delicious ribs for the crews lunch. Bill wants more!
Eric torches some pork belly. Seriously.....how amazing does that look?
Bill and Paul rolled a lot of gnocchi.
Al is in his zone....
Good stuff.....awesome lunch, Efrain!
John skewered a bunch of shrimp.
Ready to go.
Dave chopped some bacon with gusto.
Gnocchi ready to be simmered.
Mel and Efrain worked on the dessert.
Paul scooped out the cooked gnocchi.
Dave is almost done with the bacon.
A great picture of Mel!
Efrain and Mel making the molasses cake mixture.
More shrimp to skewer!
Oliver working with the red snapper.
The ladies started to arrive at 5:30 PM.
Chillin' in the kitchen
The "casino" part of the red snapper casino.
Very very nice.
Eric brushing the langostines with some oil
Efrain kicked off with a nice welcome message.
The garnish is put on the amuse while Efrain explains to course to the team.
Efrain, John, Angela and Doug smile for the camera!
Andre's Uni amuse bouche.
Getting ready to plate the pork belly/shrimp dish.
Light seasoning on the pork belly
All Eric needs now is a tightrope.
On the way to the oven
Eric plates the langostines.
Pressed pork belly with roasted shrimp. Outstanding.
Eric explained the process that took a few days.
Andre told us about his Uni dish.
Barbara and Paul took a moment to pose for the camera.
Angela and Doug
Apparently something went either very wrong or very right...
The ladies give big smiles!
Jay oversaw every step in his fish course. It was fantastic.
Efrain served the fish to one of our guests.
Red Snapper "casino" with Herb Bread Crust, Scallop Mousse and Cauliflower Puree
A nice shot of some tables.
The onion base for the steak.
Plating the hangar steak course.
Sous Vide Hanger Steak on Shallot sauce with Gnocchi on pesto and Zucchini. It was a hit!
Doug, Mel and Efrain pose for the camera.
"The Tibbe Table"
Plating the dessert course
The dessert was Chef Jesse's Molasses Cake with Ginger Ice Cream. Super good!
Mel enjoying the evening
Efrain wrapped it up and we presented our wives and girl friends with a fresh rose.