Chef Time!

Chef Time!

Monday, July 11, 2011

A Great Saturday Night

Last Saturday night was a highlight of my professional career. I provided a very exquisite dinner for a small private dinner party of eight. Not only did they pay for the meal, but also provided what could possibly be my biggest tip ever of $75. What was the meal you say? I will be very happy to tell you, so here goes.
I prepared:

  • Cocktail Spicy Meatballs with my own BBQ sauce.
  • Braised Beef Provencal marinated in the house special marinade, cooked with bok choy, fennel, almonds, raisins, baby carrots and sweet peppers in a red wine sauce. Served with Couscous.
  • Durbin Hotel Sugar Cream Pie with  mixed berries as a topping

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