Petit Fours - of the chef's choosing
Thank you to all who came early and made this another successful event.
What can be better than a chocolate tart for Valentine's Dinner.
The scallops dish will start here.
Where's the pork?
The soup will form up here.
Al starts with the apples
Dave works on the tart shells.
Doug pitched in on the apples.
Paul whipped up the sabayon for the dessert.
A little oil on the sprouts please.
The sabayon is done.
Ready to roast!
Larry chimed in on the scallions.
Doug trims the meat.
Al helped with the trimming.
Lou prepared the tuna.
Dave and I whipped up the tart filling.
The tart shells came out of the oven perfectly done.
The soup course is underway.
Lou mixed the tuna tartar with precision.
Dave whipped some cream for the tarts.
Ready to be filled.
The mushrooms are ready.
Lou found the rice did not hold together as he had hoped.
Dave got a kick out of filling the tarts.
It was a team effort.
Larry brushed up on the rice cakes.
Efrain worked on the marscarpone stuffed dates.
Dave smoothed out the goat cheese mousse over the marinated apricots.
Al sauteed the apples
You can tell that Dave really likes working with chocolate!
Efrain welcomes everybody to our Valentine's Dinner.
And they paid attention to his speech.
This is our menu. Graphics by Barbara Eggermann.
The ladies get the roses, Larry gets to be a toreador!
Andre explained the menu while Al poured the Proseco.
Lou described the tuna tartar preparation.
Voila!. Tuna Tartar on rice cakes.
The soup is next.
Thomas Keller would be proud.
Efrain explained hte soup procedure.
Al talked about the finer points on the wine.
Jay leapt into action on the scallops dish. Dig those shells!
Andre supervisies as Jay tries not to drop the pot.
A final blast of heat is all that was needed.
Nicely done guys. It was delicious.
We only had four glasses per person this time.
Intermezzo time. Jay made the mango sorbet ahead of time.
That's all you get!
Bill and Doug got moving on plating the pork.
Al added the broccoli to the plate.
And service started.
Eddie helped with the service too.
It tasted great.
Doug gave us a blow by blow on the prok.
Al admired the wine.
And it was good!
Next comes the cheese course.
I shared the service on this one.
As did a happy Dave.
Al did the pour.
The cheese course went fast.
Al covered another wine for the attentive crowd.
Time to slice the tarts.
We dusted them with some cocoa first and then cut them into 9's.
I put on the sabayon.
Dave inspects my application of the sabayon.
Dave talked up the dessert.
I put in my dimes worth.
Al held up a blurry bottle of dessert wine.
The came the five petit fours. Are we done yet?
Smiles all around.
They look happy!
Happy Valentine's to all!