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Cooking with Friends, 72 Hour Short Ribs, Eggs at 62c, and Walls of Lettuce

I recently had the opportunity to get together with some great Chefs and collaborate on a 4 day general managers conference in La Costa Resort in San Diego, California.  Several Chefs from around the country, including myself,  flew in to help.  We are talking 15 hour days — on your feet the whole time.  There were several creative minds who refuse to do anything standard; who were always pushing the envelope.   At the end of each long day there was always time for a few drinks, because why would anyone want any extra sleep.  Good times to be sure!

It was great to see and cook with my task force brothers once again.  For 190 people we did three days of  breakfast, lunch, dinner, breaks and after parties.  There were also several amenities.  Working with these Chefs barely feels like work!

The whole event culminated with a sit down gala including my sous vide 72 hour short rib.   A great time had by all.  Wonderful to work with the team!

Chef Daven Wardynski

Chef Joshua Hasho

Chef Michael Gottlieb

Chef Breanna Metauro

Chef Marc Therrien

Pastry Chef Jaimie Hileman

Many thanks to the great chefs at La Costa for allowing us to share there kitchens with them!  An excellent team to be sure.

I would also be remiss if I did not mention the awesome team of food and beverage directors who came out to help and support!

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Arrival amenity, healthy snacks

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Table set for a nice picnic arrival lunch

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Trail Mix Break

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House Made Seltzers, fresh pressed juices, carbonated at the last minute

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Nice creative signage for the sliders

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Kobe sliders and crab cake sliders

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Breakfast Breads

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Love the sound of eggs circulating in the morning!  Eggs at 62c with spinach, duck confit            and hollandaise sauce

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Granola and yogurt display

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Nice garden salad buffet

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Carving boards ready for meat!

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Creative signage and garden herbs

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A wall of living lettuce

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A break with a construction theme

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The final gala – butter presentation on tomato chimichurri, black salt

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Butter lettuce salad, blue, candied walnuts, tomato vinaigrette

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The 72 hour sous vide short rib, potato and artichoke gratin

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Tro of desserts to finish it off!

 Good thymes,

Jason

 

 

 

 

 

 

 

 

2 thoughts on “Cooking with Friends, 72 Hour Short Ribs, Eggs at 62c, and Walls of Lettuce

    1. jweaver@thymelife.com Post author

      Thanks Chef!
      Only thing missing there was you!
      Hope all is well,
      Cheers,
      Jason

      Reply

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