volunteered to help cater/work at the fundraiser my school hosts every year for the culinary arts program. 17 local chefs, 340 patrons @34 tables. i worked with dalis chea of
herban feast/fresh bistro and helped prepare a 7 course meal.
1. Goat Cheese and Wild Mushroom Mousse in Herb Choux Puffs with Arugla Salad and Pickled Shitakes, garnished with a Black Garlic Puree and Arugla Pesto
(only thing I got a picture of)
2. Seared Scallop Paella with a Citrus Foam
3. Frisse Salad with Macerated Kumquats, Citrus Segments, Serrano Ham and Pistachio Brittle
4. Braised Shortrib Stroganoff with fresh made Arugula Fettuccine and Enoki Salad
5. Monkfish Bourguignon, with Fois Gras fritters, Red Wine marmalade, and truffle salted Smashed Fried Potatoes.
6. Lamb Shepards pie
7. Thyme and Marscapone pudding with a Port Poached Pear, Hazelnut Florentine and Cinnamon Dust
was a blast. He came with about 50% of the stuff prepared, me and his two staff prepared everything else on hotplates and rushing between the ovens in the back kitchen.
edit: updated w/a few photos friends took
edit: tim had a ton of photos, updated again ^^
