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Phuc and Huyen |
Tuan and Hanh |
Chef's Menu for Huyen's Birthday 11/19/11
The guests
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Phuc and Huyen |
Tuan and Hanh |
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Ha and Trung
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Loan and Minh |
Cheers....
Behind the scene/Preparation work
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Platting the amuse bouche: Raw Tuna, Hamachi and Salmon...
Huyen is helping me with the decoration of the dish put putting a few daikon sprout of top of the dish.
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Waiting for all our guests to arrive before I can drizzle the sauce on top of the dish. |
Here is the final touch of the dish. |
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Here I am preparing the cheese soufflé |
Putting the final touch on my mushroom soup.. |
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The custards are in the center of each dish and I am spooning a bit of sautéed mushrooms on top of the custard. |
The soup are brought out and all I need to do is poured the soup over the custard...
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Her is the final presentation of the dish
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Patting the Foie Gras au torchnn. I am arranging a bit of Arugula and Mizuna salad and a caramelize pear. This a portion for two people.
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Final presentation of the dish. |
Hoa was a bit busy and he forgot to take a picture of the tray of Wagyu beef. Good thing we save a piece for Kevin when he gets back from college and we were able to take a picture. Each steak is about 12 oz. Notice the marbling on this piece of meat. It is almost white (fat).
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Here is a chart to help you see the different category of meat- ours is definitely the last one of the right.
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We had to grill the steaks outside and it was drizzling so Trung had to bring out an umbrella to cover Phuc to keep him dry.
Hot grill to get a caramelized top coat. Lots of smoke...
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The steaks are ready to be served. Good thing that the steaks are not too thick so the total grilling time is about 3 to 4 minutes per steak. Phuc has to grilled into 2 batches but it was fairly fast and manageable.
Next... Happy Birthday
