Huyen & Phuc's 28th anniversay-08/7/2021

Table set up/Guests 3 course dinner  Desserts/Poker Food preparation

 

Here is a quick look at how the food was prepared and put together before it was served.

Foie gras preparation

There are a total of 18 people for dinner and Phuc has 4 large plates of Foie gras for the negiri.

 

Spencer putting the sushi rice into a mold.

 

Spencer and Huyen removing the rice from the mold and put them into large plates.

 

 

 

For this dish the Foie needed to be cold before cooking so that it does not melt completely.

 

While Spencer and Huyen are taking care of the rice, Phuc is ready to cook the Foie Gras.

 

 

 

The pan has to be really hot to get a good sear.

 

Nice sear marks on the Foie gras,

 

Foie gras is ready!

 

The foie gras is brough inside the kitchen so that Spencer can finish platting this dish.

 

Blueberry sauce is drizzled on top of the seared foie gras.

There are some extra foie gras but that will not go to waste.

 

Ribeye Cap preparation

The meat is pre-marinated and brought out so that the meat is at room temperature before grilling.

 

Phuc grilling the meat.

 

While the Ribeye are on the grill, Spencer is removing the egg from the sous vide machine and is only keeping the egg yolk.

 

Huyen is ready to mix the salad!

 

The meat is rested.

So yummy!

 

Once the meat is rested, the meat is cut into small pieces and then served!

 

Thanks for an excellent meal and such a wonderful evening!

 

Filed under: Dinner Parties

 

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