January Dinner

[Stacy E. Apelt - Bladesmith]

Just got around to cleaning up some shots of the January Formal Diner. I was too busy to shoot a photo of every dish, but got in these shots. It was served in nine courses. Every dish was cooked sous vide. The crème brulee was sous vide cooked in little fancy canning jars. The colored mini-casseroles have the risotto in them. The lobster boats had lobster salad in them with sushi style sauces as the waves.

Formal dinner January 13th 2019, 1:30Pm to 5:30PM

Menu – served in Nine Courses

1) Aperitif – Champagne – Moet White Star, France

2) Hors d ’Oeuvre – Stuffed Mushrooms, Cheese Canapes

Soup, Salad, and Fish Wine – Pouilly Fuisse

3) Salad – Fresh greens, vegetables, fruits, lime balsamic dressing

4) Soup – Green gazpacho with Shrimp

5) Fish – Lobster Boats

Dinner wines – Red Wines

6) Entrée – Prime Fillet Mignon with 7 Mushroom Sauce Topping

Asparagus with Hollandaise

Wild Mushroom Risotto

Rolls and Truffle Butter

Desert and Delectables Wine Miraval and Cream Sherry

7) Desert – Ginger Crème Brulee with tropical fruit compote

8) Delectables – Ghirardelli Chocolate, Chocolate biscuits, Petit Fours

9) Digestif – Cognac, Sherry, Grand mariner, Single malt Scotches, Bourbons,

Baileys, Coffee, Irish Coffee

 

[Stacy E. Apelt - Bladesmith]

Here are some photos of me breaking down a Prime tenderloin for the fillets ( and some super stew beef).