Food preparation-In the kitchen

I am platting the first course: Hamchi crudo in a honey, ponzu, ginger sauce.

   Final presentation

Platting part of the 2nds course: Crab meat salad on Endive.

Making sure everyone is getting enough crab meat.

Ha helping me straighten up the presentation.

Putting on the final touch...

While I am patting the crab meat, Diego is helping me frying the croquettes.

Final presentation.

Platting the 3rd course: the sweet potatoes and asparagus are roasted and I am platting both of them on a plate.
 A plate is for 2 people

Platting the squid ink pasta now.

Adding the broccoli crema, and the braised squid to the pasta.

On to the salmon confit.  The salmon is marinated.

Adding the marinated salmon to a pot full of olive oil and herbs.  Cooking the salmon at slow heat.

Now that the Salmon is ready, I am mixing the fennel salad with a nice citrus vinaigrette.

Spreading the fennel salad on each plate- This is also a portion for 2 people.

Adding the salmon on top of the fennel salad.  Spooning  the parsley oil on each plate and making it decorative.

Adding the Ikura in between the parsley oil.

Putting on the last finishes and it is ready to be served.

Sautéing the mushrooms.

Adding the Shitake mushrooms on each plate.

Taking the roasted Guinea fowl out of the oven and I am starting to put a leg on each plate.

Almost done with platting the dish.

Adding some chives on top to make is more attractive.

There is enough sauce on each plate, and it is now ready to be brought out to the table.

Final presentation!

UNTIL THE NEXT MEAL!

Filed under: Dinner Parties