Cedar Roasted Salmon , Smoked Salmon and Roasted Corn Risotto , Roasted Golden Beats , Shaved Radish Salad...The dish was a hit with all ..The risotto worked so well with the light cedar flavor of the salmon and earthy flavor of the beets...the cool and crisp radish salad not only served as a textural contrast but was just acidic enough to cut through the dish.... and it's colors were extremely festive...
This is the second seafood offering it was a Grilled Line and Hook Caught Swordfish Steak with Panchetta Braised Cabbage , Saute of Baby Artichokes , Maple Polenta Cake , Topped with Oven Roasted Puttanesca.. This was a play on a festive dish from the south west region of Italy ..The Puttanesca was made with San Marzanoa plum tomatoes , capers , shallots , garlic , lemon , and anchovy my secret to sneak sweet notes to this already robust sauce is to puree raisin into the juice of the tomato while I'm roasting the ingredients separately ...
Other then the Ham dinner we did ..we opted to go with a beef en croute instead of lamb..to be different although every body loved the dish , I wish i had done either a fifth dish or one less seafood option to do a lamb dish... Well you learn from time to time.. The beef we have here is a 8oz. cut beef tenderloin wrapped in a super flaky puff pastry , roasted garlic potato puree (they look simple but the flavor is far from the norm) Grilled White Asparagus , caramelized Shallot jam , and Port reduction ... The Overall flavors of this dish were very Comforting , with the reduction to bring the the other elements together ..It's important that when you cook white asparagus to blanch the asparagus in milk with a little sugar , to manipulate the asparagus to release it's bitterness.......... We worked really hard and it was a great team effort , I'm sorry for the lack of brunch pictures it was really intense and i wasn't able to get off the line and shoot pictures , but i was proud of everything that went out.
Cedar Roasted Salmon , Smoked Salmon and Roasted Corn Risotto , Roasted Golden Beats , Shaved Radish Salad...The dish was a hit with all ..The risotto worked so well with the light cedar flavor of the salmon and earthy flavor of the beets...the cool and crisp radish salad not only served as a textural contrast but was just acidic enough to cut through the dish.... and it's colors were extremely festive...
This is the second seafood offering it was a Grilled Line and Hook Caught Swordfish Steak with Panchetta Braised Cabbage , Saute of Baby Artichokes , Maple Polenta Cake , Topped with Oven Roasted Puttanesca.. This was a play on a festive dish from the south west region of Italy ..The Puttanesca was made with San Marzanoa plum tomatoes , capers , shallots , garlic , lemon , and anchovy my secret to sneak sweet notes to this already robust sauce is to puree raisin into the juice of the tomato while I'm roasting the ingredients separately ...
Other then the Ham dinner we did ..we opted to go with a beef en croute instead of lamb..to be different although every body loved the dish , I wish i had done either a fifth dish or one less seafood option to do a lamb dish... Well you learn from time to time.. The beef we have here is a 8oz. cut beef tenderloin wrapped in a super flaky puff pastry , roasted garlic potato puree (they look simple but the flavor is far from the norm) Grilled White Asparagus , caramelized Shallot jam , and Port reduction ... The Overall flavors of this dish were very Comforting , with the reduction to bring the the other elements together ..It's important that when you cook white asparagus to blanch the asparagus in milk with a little sugar , to manipulate the asparagus to release it's bitterness.......... We worked really hard and it was a great team effort , I'm sorry for the lack of brunch pictures it was really intense and i wasn't able to get off the line and shoot pictures , but i was proud of everything that went out.
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