Saturday, March 28, 2009

Chef's Dinner March 28th


Chocolate mousse in profiterole with butter pecan frozen custard between soft ginger snap cookies.

Seared foie gras with apple and clementine compote, touch of demi on toast round.

Baby red carrots fresh from the Santa Monica Farmer's Market.

Baby candy striped beets and the baby carrots. Both harvested two days before delivery.

An old favorite, Beef ala Charlamange, Tenderloin with a truffled mushroom duxelle between the slices. Topped with Hollandaise and gently sauteed baby red carrots.

Oh my god, it doesn't get better. Season opening Alaskan halibut, sauteed, served with a slightly piquant beurre blanc with micro chervil. Served with caramelized baby candy stripe beets and jasmine rice.

Washington State razor clams topped with a blend of micro mustard greens, red amarinth, micro chervil and authentic French dressing.

Smoked duck breast with grilled pineapple chutney, 25 year old balsamicglaze, petite red amarinth leaf amd micro chervil.

3 comments:

Just Jim said...

Beautiful, just beautiful.
The more I look at your food the more I think I chose the wrong path.
I'd rather work with a tight crew preparing great food than mange a crew of 50 for an Indian Casino.

Just Jim said...

er, "manage"

RAHiggins1 said...

It looks like the "rut" was simply a need to inhale before exhaling.