I started this dinner with one of my favorites, a truffle mushroom soup. I used a variety of mushrooms in the soup, especially the chanterelle. I topped off the finished soup with slices of fresh black truffles. For the next course I served a surf and turf composed of Hawaiian snapper and duck confit. With the number of components that made up this entree, I hustled to do the plating--but it worked beautifully. Serving VIPs is a welcome challenge. I try different techniques and always learn something beneficial. An important occasion helps me realize that sometimes "simple is the best way to go."
For dessert I served ginger 3-ways, a fantastic recipe that will go in my cookbook.
You have such a beautiful talent!! I wish it ran in the family but I am proof it does not! ;) Congratulations on all of your success!!
ReplyDeleteLove,
Shanee
Hands down,one of the finest chef's I have ever come across! Keep up the great work and success will follow.
ReplyDeleteAll the best,
Luke