The event went off without a major hitch. We had a full house and the weather cooperated. Chef Dale set up the dining room and it looked like this.
The students performed admirably in both the service and cooking portion of the event. I believe they enjoyed themselves and were proud of what they accomplished.
The night went faster than we expected and the diners left around 9 pm.
One of my current students, George Jardine, gave me a copy of Adobe lightroom and I am just learning how to use it. I can already tell it is incredibly more advanced than Picassa at fine tuning my pictures. George also advised me to take pictures in RAW and Jpeg as he explained that there are unlimited adjustments you can make to a RAW picture. So much to learn, but I am excited on pushing even further what I can do with my G9.
The menu was simple and rustic. Featuring the cuisine of Piemonte.
First up was the butternut squash agnolotti with a beurre noisette, toasted hazelnuts and speck.
Followed by a Primo of mushroom, truffle risotto with slow braised veal short-ribs
A Segundi of braised duck leg and pan seared duck breast on a bed of polenta and glazed vegetables
and to finish chocolate hazelnut cake
Filed under: Cook Street |