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Celebration 2007 at the Ngo's -1/13/07

Dinner is served!

Here is the final plating for our first course

Brandade de Morue served with a special sauce (roasted tomatoes, garlic, Jalapenos and secret ingredients)

Lobster in a in creamy sauce. The Lobster sauce was out of this world!

We are all amazed with Tuan's cooking talent. The homage to Chef Keller from the French Laundry is well represented.

Are we witnessing a Chef in the making?

We are now sitting down to savor our first course dinner.

The next course is Foie Gras.

Searing the Foie Gras on a pan...

The Foie Gras is now cooked! Tonight our arteries will be clogged but we don't mind... Foie Gras is extremely rich and fatty and that is why it makes it so tasty and delicious! Even though it is high in fat, we only eat a very small portion. "Quality" vs.. "Quantity" is the key here, and tonight it is all about "Quality". According to Tuan, Foie Gras has large amount of “good” fats, mono- saturated and poly- unsaturated, which have a positive impact on the body by lowering bad cholesterol, or LDL, and raising good cholesterol.

So what are we waiting for? Let's indulge!

Tuan is plating the Foie gras with Pan roasted Pears .

Notice the bottle of Château Rieussec, Grand Cru Classe, Sauternes 1997, courtesy of our private sommelier, Mr. Phuc Nguyen.

Here is the final plating!

Foie gras with pan roasted Pears in a Balsamic reduction sauce with grapes.

Tuan ordered two lobes of Foie Gras. The first one came from France and the second one from Sonoma. We all agreed that the Foie Gras from France has a better taste over the one from Sonoma. However, there is only a very, very small difference in taste between the two of them.

Anyway, we sure enjoyed both Foie Gras.

The last course is a Ribeye Kobe beef served in a classic French Demi-Glace accompanied by Spaghetti with Tuan's special roasted tomatoes, garlic, jalapenos etc..

Wine pairing by who else but our Sommelier extraordinaire... Phuc