Saturday, September 12, 2009

First Time as a Line Chef!

We cooked for 100 guests.
The menu:

Parsley Geleé with Chilled Tomato Water

Winter Squash Tasting

Farro, Beet Tartar, Herbs,
Bitter and Tender Greens, Lime Curry,
Roated garlic sauce

Saffron Pears, Rosemary Infused Ice Cream,
Molasses Cookie Dust

1 comment:

  1. Is it bad that I didnt even know how to pronounce some of those ingredients? :) well done!