Tuesday, December 30, 2008

New Year's Eve 2008

I'm finally back to work after what seems like forever and finally getting back into my groove. Tomorrow night is New Year's Eve and it's usually a big night for chef's all across the world expecting a high volume of diners looking to be blown away. I will be working down at the country club tomorrow with 200 people on the reservation list. I wrote the menu awhile ago and am just now refreshing myself with it. It's very simple but also leaves me plenty of room for inteprepation and presentation. I have a crew of three others working this dinner which include my restaurant chef and two other cooks. It should be very smooth since I've made sure that all the ingredients are staged tonight and ready for execution tomorrow. Hopefully, the guests will eat quickly since we are setting up a casino and live band next door and I'm not stuck there all night. I can't believe the holidays are already over and we are welcoming in 2009. Enjoy and be safe!!!

Truffle Infused Corn Bisque

Spicy Chicories with Roasted Apples, Candied Walnuts, Lemon Yogurt

Cedar Smoked Salmon with Saffron Lemon Cream

Filet Mignon with Peppercorn Cognac Cream

Roasted Thyme Scented Chicken with Natural Jus

Bananas Fosters Cheesecake

1 comment:

lost bayou said...

I am so proud of you a tear of joy ran down my cheek when I read your experience at the James Beard House.
Now lets try a crawfish with White chocolate sauce, just a redneck thought. (smile) love your mom.