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A celebration...Phuong's 50th birthday! 7/4/09
The menu
Executing the menu that Dung requested was a collaborative effort. Dung assign each chef a dish to prepare according to their specialty. Originally, Dung planned for a seven course dinner but in the end we had to drop off the last dish because we were just too full and we need to save a little room for desserts.
Let's start with the menu!
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1st course: Hamachi Tartar drizzled in hot oil with Ponzu sauce and by Chef Dung
2nd course : Shrimps salad by Chef Thu
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3rd course: Roasted tomato soup served with puff pastry stick by Chef Hanh
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4th course: Poached lobster with lobster stock and cream reduction by Chef Tuan
5th course: Pan seared Foie Gras served with Pears poached in wine reduction by Chef Kelvin
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6th course: Braised beef short ribs by Chef Maily and mashed potatoes by sous-chef Ha
Desserts
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Birthday cake from Fleur de Cocoa in Los Gatos, courtesy from Doan/Tuan |
Desserts Trio by Chef Annie Meringue Chantilly with raspberries sauce, Mango flan on Brownie Base, and Apple Frangipane tartlet. |
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I also served a clafouti (Almond cake with cherry) |
The dessert table |
Candles are lit up... Let's get the birthday girl!
Next...Happy Birthday
