What I do at work
- Thread starter chefwill
- Start date
guess that's where your name comes from.Fancy! Gotta love seared anything, looks great. I try to make the food look pretty where I cook but you can only do so much in a sports bar lol
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Thanks guys, I truly feel lucky I enjoy what I do for a living. From top to bottom the dishes are.
1 Kalamata olive and gorgonzola stuffed rack of lamb w/roasted root vegetables
2 Seared duck breast candied figs and a morel cream sauce.
3 crab stuffed oyster
4 pork belly stuffed quail with roasted brussel sprouts and toasted chestnuts
5 dungeoness crab and mitake mushroom souffle with a chantrelle sauce
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1 Kalamata olive and gorgonzola stuffed rack of lamb w/roasted root vegetables
2 Seared duck breast candied figs and a morel cream sauce.
3 crab stuffed oyster
4 pork belly stuffed quail with roasted brussel sprouts and toasted chestnuts
5 dungeoness crab and mitake mushroom souffle with a chantrelle sauce
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Yeah!!?? I've always been curious about vichyssoise! Cold soup!!
Ahh vichy is one of our best sellers at lunch.very basic but extremely good.cold potato leek soup.
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Braised lamb shank with roasted fingerling potatoes and stuffed cabbage.
Grilled hanger steak with lobster risotto and stuffed cabbage, a little sloppy on the plate up, was in a rush.
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Grilled hanger steak with lobster risotto and stuffed cabbage, a little sloppy on the plate up, was in a rush.
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