Monday, February 21, 2011

Pic Today 2/21/11












CHEFS HAVING FUN

There's a simple recipe
for chefs having fun . . .

Plan a gourmet menu
for people who really love food.
(Not too many people. 20 is nice.)

Get really fresh ingredients,
all those little extras;
let them do what they love to do
in a really nice kitchen.

Last night's event was just such an experience,
with fresh Oregon white truffles,
American paddlefish caviar,
giant bay scallops and bay shrimp . . .
cooked in candied basil syrup,
with brussel sprout and fennel slaw,
in a red pepper vinaigrette.
Chopped tarragon mini-ice cubes to refresh.
And lots of chef silliness.

(And it helps to have lots of helpers
to serve and clean up.)

Are you hungry yet?

8 comments:

  1. Buen reportaje gastronómico, la última es muy buena con los dos trozos de Kiwis, un abrazo Rick

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  2. Taitaa tulla 'herkkuja' herkuttelijoille ja 'herkkusuille...?
    Mainio ruoanlaitto kuvasarja... Oikein tuoksut voi aistia...! Värikäs...!

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  3. a mouthwatering post, Rick!looks too yummy!

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  4. I havent it dinner yet. So this looks good. Nice pictures of the dinner cooking. Very good.

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  5. WOW! Can I come to the next one I love food ,,,M

    ReplyDelete