The executive chef of the resort asked me to help him with a special VIP Chefs Table dinner for the International Catering Association. Of course I was generally excited because usually his VIP events are extremely nice plate ups and tons of tedious preparation beforehand, this event was no different. From bruniose truffles to tourne celery and hundreds of picked micro greens this event had it all.
This was the amuse for the dinner, Huckleberry Gel, braised Belgian endive quenelle, stone crab knuckle. I didn't get a picture of the 1st course which was a hamachi tartare with togarashi spice.
The second course was Foie Gras torchon, nitro foie, candied walnut, quince puree, candied beet, and beet/vanilla fluid gel. Toasted Brioche not shown.
The 3rd course was miso glazed grouper cheek, roasted salsify puree, beluga lentils, grilled pineapple, pineapple noodles, Korean chili/corn puree, and turnip rings.
I didn't get a opportunity to snap a picture of the fourth course which was Bacon wrapped Veal Tenderloin and sweetbreads. Overall an amazing event and great opportunity to be able to prep and cook with chefs that have worked all over the world. Being able to hear "This is perfect, this needs to be smaller, food is seasoned well, WE NEED TO MOVE FASTER", all those critiques is what develops cooks into chefs. As long as you always understand that it is ALWAYS about the food...