H
ere are some highlights and pictures of the food I made from the five course dinner that I did for my friends. Amuse bouche: dates stuffed with blue cheese and some are wrapped in prociuotto. I got this idea from a sous chef I worked with and he wrapped it with something else. This made me actually like dates. I made two different bruschetta. I made a traditional one what had tomatoes, shallots, garlic, balsamic and olive oil (not pictured). The other one that I made is inspired from one of my favorite dessert places in San Diego, Extraordinary desserts. This has goat cheese and apricot jam that I infused spices with.
5 courses: the first course is a calamari heriloom tomato, sweet corn salad. The calamari I marinaded it and just cooked it in the pan since I did not have a grill pan. The salad is tossed in a balsamic vinegarette and the calamari is topped with a balsamic reduction.
The second course is a tomato base risotto with mushrooms and aspargas served along with pan sear scallops.
The third course, it is the picture of me and my two awesome sous chefs Fran and Gen (sorry I do not have a better picture of it) but it was a orange, plum, and argula salad serve with a pan seared tilapia and a leek/lemon butter. The leek/lemon butter idea I got from the same sous chef as well when he made a mid course for me and my cousin, although his was just a leek butter.
The fourth course is a stuffed pork loin with an apple sauce reduction and an apple slaw.
For dessert, I served a nectarine that was poached in a dessert wine, creme fraiche, fresh raspberries, almond praline, wine reduction sauce, and a sprig a mint. It seemed like a simple dessert but it was more work than I thought. The almond praline I got the idea from our former pastry chef and I just wanted to add a crunch to it.
The pictures after the food are of my friends whom I cooked dinner for, thanks for coming out everyone I really hoped you enjoyed it all. Thanks to Gerard for hosting the event. The other picture of me and two beautiful women are my SD sous chefs Fran and Gen. They did a great deal in helping me finish cooking! Not to mention they came up with their own dessert, the GenCine which was strawberries, creme fraiche, and almond praline! Also, special thanks to Alyssa for helping set up, cooking, and cleaning! The last picture is a picture that I like to call, "Every Man's Dream," Christian is one lucky man! All the photos are courtesy of FAS photography! Thanks Fran!
This really was an 
awesome night for me. It help me get my creativity back and my confidence in what I love to do. I am really glad everyone enjoyed the food because it really means alot that they did enjoy. It made me realize why I went to school again and I love that feeling. So for those of you reading this and you like what you read and see please let me know what you truly think! Also, if you ever need someone to cook for you let me know!
ere are some highlights and pictures of the food I made from the five course dinner that I did for my friends. Amuse bouche: dates stuffed with blue cheese and some are wrapped in prociuotto. I got this idea from a sous chef I worked with and he wrapped it with something else. This made me actually like dates. I made two different bruschetta. I made a traditional one what had tomatoes, shallots, garlic, balsamic and olive oil (not pictured). The other one that I made is inspired from one of my favorite dessert places in San Diego, Extraordinary desserts. This has goat cheese and apricot jam that I infused spices with.5 courses: the first course is a calamari heriloom tomato, sweet corn salad. The calamari I marinaded it and just cooked it in the pan since I did not have a grill pan. The salad is tossed in a balsamic vinegarette and the calamari is topped with a balsamic reduction.
The second course is a tomato base risotto with mushrooms and aspargas served along with pan sear scallops.
The third course, it is the picture of me and my two awesome sous chefs Fran and Gen (sorry I do not have a better picture of it) but it was a orange, plum, and argula salad serve with a pan seared tilapia and a leek/lemon butter. The leek/lemon butter idea I got from the same sous chef as well when he made a mid course for me and my cousin, although his was just a leek butter.
The fourth course is a stuffed pork loin with an apple sauce reduction and an apple slaw.
For dessert, I served a nectarine that was poached in a dessert wine, creme fraiche, fresh raspberries, almond praline, wine reduction sauce, and a sprig a mint. It seemed like a simple dessert but it was more work than I thought. The almond praline I got the idea from our former pastry chef and I just wanted to add a crunch to it.
The pictures after the food are of my friends whom I cooked dinner for, thanks for coming out everyone I really hoped you enjoyed it all. Thanks to Gerard for hosting the event. The other picture of me and two beautiful women are my SD sous chefs Fran and Gen. They did a great deal in helping me finish cooking! Not to mention they came up with their own dessert, the GenCine which was strawberries, creme fraiche, and almond praline! Also, special thanks to Alyssa for helping set up, cooking, and cleaning! The last picture is a picture that I like to call, "Every Man's Dream," Christian is one lucky man! All the photos are courtesy of FAS photography! Thanks Fran!
This really was an 
awesome night for me. It help me get my creativity back and my confidence in what I love to do. I am really glad everyone enjoyed the food because it really means alot that they did enjoy. It made me realize why I went to school again and I love that feeling. So for those of you reading this and you like what you read and see please let me know what you truly think! Also, if you ever need someone to cook for you let me know!
If we are getting technical...the last picture is of the three of us ladies. You called this "Every man's dream." True that! ;)
ReplyDeleteIf we are getting technical...the last picture is of the three of us ladies. You called this "Every man's dream." True that! ;)
ReplyDelete