Friday, July 2, 2010

We cooked 5 coarses for 12 people, ran through a ridiculous amount of wine and established the rule that you can't pass out before your guests leave

Roasted beef tenderloin with seared foie and bacon wrapped fingerling
Veal two ways with creamed corn

Roasted lamb rack with vegetable slaw and micro cilantro

Shrimp, Lobster, and snail slowly poached in a mason jar with light broth

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