Over the weekend, we hosted a Chef’s table. I must say the brief was rather amusing…
Her brief: must have veggies..and mash potato
His brief: i wanna eat like a caveman and i want alcohol
And we managed to nail the brief…we whipped up an amazing menu.
This was followed with a refreshing starter…everyone likes a caprese salad. But in typical Culinary-Ness style..I had to glam it up…Caprese salad with the works. Vine rippened tomatoes with herb marinated buffalo mozzarella, white asparagus and parma ham. The salty taste of the parma ham complimented the tangy mozz really well. The white asparagus added not just a touch of decadence but also a nice crunchy texture to the salad. The mozz was also herb marinated for a couple of hours to add some punch to it.
Look at that hunk of meat! Each person had a whole veal rib…and can i say it is just HUGE!! I bet they had the meat sweats! Each couple could have easily shared one rib. Heh! The crust kept the veal nice and moist and added a nice crunch to the meat. Topped with creamy parmesan mash…this was just decadent!
Dessert was my award winning Warm Kahlua Cake with Kahlua sauce. I am very grateful that this seems to be very popular with our guests…but man…I am getting bored of serving this! LOL!
Brilliant Saturday Night Chef’s Table…and everyone left with a full belly and a big grin on their face…PERFECT Saturday in my books!