Winners Dinner

I had a wonderful opportunity to roll out the “red carpet” this week for a table of eight who had won a dinner in a charity auction.   My great friend Chef Cory Garrison and I prepared a reception, then eight courses for them!  For the occasion we flew in a half a pound of summer truffles.  We also added in a Foie Gras course which was not on the original menu — Foie Gras on French Toast, Carmel and Bananas.   The pre dessert ended up to be a very small bite sized tiramisu opera cake with coffee sauce.  The pace of the evening was, let’s call it, brisk, so I could not photograph all the dishes, but I did catch a few.   Thanks Cory …. Good fun.

 

Reception

Sweet – Smokey Bacon Lollypops

Smoked Salmon Canapé, Wasabi Cream

Peanut Hummus Canapé

 

Plated Dinner

 Tuna and Watermelon / Soy Caramel / Sprouts

 Heirloom Tomato / Crisp Soft Shell Crayfish / Citrus and Dill

 Spiced Quail / Blueberry / Corn

Local Ribeye / Smoked Potato / Garlic Jam / Summer Truffle

 Brazos Valley Brie / Peach Jam / Vanilla Oil

 Pre Dessert

 Goat Cheese Pana Cotta / Peppered Strawberry

Bread Pudding / Chocolate / Vanilla

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