Appreciation dinner- 3/10/12
While all our guests are sitting down here is a quick glimpse at the kitchen in action!
1-AMUSE BOUCHE: Arpège egg
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The eggs are in a large pot of barely simmering water to keep them warm but not enough to cook them. The eggs should be still runny but warm. |
First I am putting the warm egg on an egg holder and I am starting to plate them by adding salt, pepper, and chives. |
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Adding whipped cream inside each egg. |
Adding a drizzle of Maple syrup on top, and adding a few chopped chives for color.. They are ready to be served. |
2-Appetizer: Crab Mayo with avocado served with crab toast
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Platting the 2nd course... Avocado layer, then a layer of crab... |
Adding a spoonful of salmon row to spike the dish a bit. |
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The crab toast are freshly out of the oven and are piping hot! |
Combining the crab purée and the crab toast together and they are ready to be served. |
3-Crab chowder with corn purée
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Time to plate the soup! Crab meat are spooned into each bowl. |
Next, a spoon of corn purée is added into the bowl, a bit of chopped parley on top and then bowl is brought to the table. |
The soup is poured into each individual bowl on the table so that my guests can see the corn purée and the crab meat!
4- Pan seared Foie gras with balsamic vinegar reduction & sautéed blueberries
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The foie Gras are seared and are now divided into each plate. A spoon of sautéed blueberries are added next to the Foie Gras. |
A bit of Balsamic vinegar reductions is drizzled on top and a bit of chives are added and voila the dish is ready. |
Ha is helping me in the kitchen.
Remember I have to plate 16 individual portion... Yes, it is a lot and I am not a professional!
5- Crispy pork belly with quail stock reduction, sautéed squid tentacles with Basquaise sauce, and Spaghetti carbonara.
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Deep frying the pork belly! |
They are now resting on a tray lined with paper towel to soak up the extra oil from the frying pan. |
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The squids are sautéed and I am adding them on top of a spoon of Basquaise sauce, adding a bit of spaghetti Carbonara, and of course the piece of resistance the crispy pork belly.
Close look at the dish once it is brought out to the dinning table.
6- Chartreuse of quail
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Cooking the quail drumsticks. |
Removing the ramekins from the oven.
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Un-molding the ramekin into a plate. |
Adding a bit of sauce around the Chartreuse. |
And voila this is the final presentation of the plate!
We finally arrived at the end of the meal! It was a successful evening with lots of food,....we have difficulty eating the last course because we were just too full.
Not a problem, the leftovers can be packed and take home. Leftovers always taste better the next day!
Until the next meal!
Filed under: Dinner Parties
