Lunch/dinner thread.

[ca.detailchick]

Nice low carb lunch...

That looks very good! Something looks missing though!Served on a smaller plate and then the Omelette wont look so lonely!

[ca.detailchick]

I must have a baked potato tonight! Sorry to you low carbers!

[jrock645]

Couple of VIP events this week, including a chef`s table tonight. My boss is letting me take ownage of these events more often these days, so I`ve gotta keep raising the bar and delivering.



Above is a "bacon wrapped" rabbit terrine. A country style pate of rabbit(and pork) flavored with green peppercorn and golden raisins, garnished with confit rabbit meat and the rabbit loins. Instead of being wrapped with bacon, I made a crisp of smoked pancetta to stack the cubes of pate on. Served with green peppercorn mustard and micro watercress.



This dish didn`t photograph well at all. Had far more color variance than the pic would indicate. Butter poached lobster with truffled shoestring fries, a citrus scented parsnip purée, vadouvan curry froth, and a pear veloute poured table side into the parsnip swoosh.



for the entree, pan seared veal tournedos topped with foie gras. A tartlet containing a ragout of fresh hedgehog mushrooms and braised veal cheeks and caramelized onions. On top is a quenelle of butternut squash,sun choke whipped potatoes, and a batonette of zucchini. On the plate, roasted sunchokes, a sunchokes purée, braised celery glazed with butterand the sauce... A Madeira and thyme scented reduction of white veal stock, or liquid gold as I like to call it.

For tonight`s chef`s table...



Pheasant and foie gras pate with a spicy oat crumble, sweet cherry mustard, and a savory pear sorbet made in the paco jet.



Scallops for the second course, with smoked white beans, a caramelized corn coulis, and a walnut pesto. Also some Swiss chard with toasted garlic in there.




Entree time again... A char broiled 50 day dry aged New York strip- dry aged in house! Served with some braised short rib, sushi seasoned black rice, and a sort of deconstructed medley of miso marinated and roasted vegetables. Also some hedgehog mushrooms and buttered Savoy cabbage. For the sauce, a nice Demi glacé flavored with black garlic.

[Ronkh]

[Ronkh]

[GearHead_1]

Sushi -n- tartare. Mmmm....

[edb]

Any finished pics of that or do you just like it really rare?

[Ronkh]

Any finished pics of that or do you just like it really rare?

OOpps
Too late.

Sorry

[Ronkh]

[Swanicyouth]

Just picked this up...Almost as hot as Dave`s Ultimate. Awesome on tomato pie - something you can only get around here.



Lotsa Greek olives.

[jrock645]

Made fresh hot dogs over the course of the past few days... Its a bit of a process. Made from real beef short rib(only... No other meat)- which is almost as expensive as filet after yield. And of course made with REAL SMOKE!

[Angus]

Made fresh hot dogs over the course of the past few days... Its a bit of a process. Made from real beef short rib(only... No other meat)- which is almost as expensive as filet after yield. And of course made with REAL SMOKE!

Cant wait to see how you plate those bad boys!!!

[jrock645]

Cant wait to see how you plate those bad boys!!!

Nothing too fancy... It`s for a reception with a theme including a fast food element.

[4u2nvinmtl]

There`s an annual "poutine week" to see who can rack up the most votes....

My wife and I ended up picking the "Blue Cheese Petit Filet Poutine"

FYI: Poutine is a dish of french fries topped with gravy and cheese curds


Grilled USDA PRIME Petit Filet rubbed with ancho-chipotle spice, topped with crumbled blue cheese on a bed of French fries, cheese curds and our homemade 4 peppercorn sauce.

We both liked it more than we expected.

[jrock645]

Looks a little skimpy on sauce...