class 12/11/07
November 9th 2007 03:33
Hi all here is some of the functions we will be prepping for on Monday and Tuesday this week, our seafood lesson will be held on the following week and I have ordered a few cool things for us to cook up.
The mintrac national conference
Which will include for lunch:
Gourmet lunch boxes (?)
Fresh local fruit
Filled Flute baguettes
And other sandwiched type things
For dinner there is…
Regional Canapés on arrival (?)
Main Course
Goldenholm sirloin steak with wild mushroom ravioli, truffled asparagus and a caramelised shallot and red vine jus (Dutch carrots)
Dessert
Bittersweet Chocolate Tart with local cherry and vanilla bean ice cream
The icon dinner with Matthew Kemp from Balzac’s (I am hoping we get to prep some of this stuff)
Menu
Cervena cured venison with celeriac remoulade and pomme allumette
Daube of wagyu beef cheeks with pomme puree and truffled white asparagus
Bread and butter pudding with crème chantilly
Sounds a bit yummy to me.
Fiona passes on her appreciation for our help for the cystic fibrosis function.
There are quite a few other functions happening later in the week which I am sure we will be inputting for
If everyone gets a chance to look for some seafood recipes that would be great for the lesson structure we will getting the frozen seafood and all vegetable on Monday morning (19/11) we will prep those for stocks sauces and other applications. For the middle of the day we will be sourcing produce, I have some ear marked but we will finding things to use up so as to off set the cost of the seafood. By 2 or 3pm we should have most of our fresh seafood so we can do prep then for our Tuesdays lesson. Have a great weekend and post a comment if you have any more questions
The mintrac national conference
Which will include for lunch:
Gourmet lunch boxes (?)
Fresh local fruit
Filled Flute baguettes
And other sandwiched type things
For dinner there is…
Regional Canapés on arrival (?)
Main Course
Goldenholm sirloin steak with wild mushroom ravioli, truffled asparagus and a caramelised shallot and red vine jus (Dutch carrots)
Dessert
Bittersweet Chocolate Tart with local cherry and vanilla bean ice cream
The icon dinner with Matthew Kemp from Balzac’s (I am hoping we get to prep some of this stuff)
Menu
Cervena cured venison with celeriac remoulade and pomme allumette
Daube of wagyu beef cheeks with pomme puree and truffled white asparagus
Bread and butter pudding with crème chantilly
Sounds a bit yummy to me.
Fiona passes on her appreciation for our help for the cystic fibrosis function.
There are quite a few other functions happening later in the week which I am sure we will be inputting for
If everyone gets a chance to look for some seafood recipes that would be great for the lesson structure we will getting the frozen seafood and all vegetable on Monday morning (19/11) we will prep those for stocks sauces and other applications. For the middle of the day we will be sourcing produce, I have some ear marked but we will finding things to use up so as to off set the cost of the seafood. By 2 or 3pm we should have most of our fresh seafood so we can do prep then for our Tuesdays lesson. Have a great weekend and post a comment if you have any more questions
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