Private dinner catered by Heaven's Kitchen- 4/30/11
Before we move on to dinner I wanted to give you a quick tour in the kitchen so you can see how Chef John and his crew prepare the food for the group.
But first lets... Meet the chef and his crew!
Crystal, director of catering, Chef John Tran, Sous-Chef Tuan, and Vy our server extraordinaire!
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On the counter a bunch of plates and cups are neatly stacked!
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Pan seared Tuna loin crusted with sesame seed and other grains.. |
Next to the Tuna is a bunch of pre-cooked crispy smoked bacon |
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A large pot of squash soup |
Chef John lining his bacon on a sheet a paper towel to remove all the fat. |
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A large tray of pre-seared Kobe beef (21 pieces) smeared with butter on top. |
Large tray of half cook grouper |
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Sautéed mushrooms will be served with the Kobe steaks , sautéed fennel, roasted bell pepper, and heart of palm will accompanied the grouper, and a large pan of elbow pasta for the kids.
Here John is heating up his roasted bell pepper, fennel, and onion.
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Here is adding the heart of palm to pan with his sautéed roasted bell pepper, fennel, and onion |
Chef at work! |
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Sous-chef Tuan is platting our first course, the squad soup and Crystal is putting the finish touch before it is ready to be served.
Moving on to the second course:
Here Chef John and Sous-Chef working on the Grouper with miso glaze. Originally Chef John was going to use Sea bass but unfortunately the Sea bass was not top quality so he has to replace it with Grouper.
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Chef John using a blow torch to create a light caramelized layer of Miso glaze on top of the grouper while sous-chef Tuan is assisting him.
Platting the grouper
Crystal ready to take the plated dish into the main dining and serve us.
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While we are enjoying our 2nd dish, the grouper with Miso glaze, Chef John is cooking the steaks for the kids.
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Foie gras galore!! Lightly seared foie gras... all Chef John need to do is to re-seared the foie gras and it is ready!
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Steaks for the kids are ready... |
Serving the Kobe beef with Foie gras on top with a healthy serving of Mararoni and cheese for the kids. They love this dish! |
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Moving on to the 3rd course: Pan seared Tuna loin with braised pork belly.
Here Chef John is re-seasoning his tuna and on the left he is cutting the braise pork belly into small portion.
Next...Dinner
