Tuesday, April 26, 2011


We have many people come to the hotel, which the catering department wants to wine and dine them for potential business. It is our job as chefs to meet that request from catering to produce many beautiful menus. We recently did one of our many FAM dinners that we have comming down the line.
Sous Vide Ossobucco, Logan's Turnpike Polenta, Deconstructed Gremolata, Parsley Puree

White Bean Tortellini, spring vegetables, roasted vegetable jus

Not shown in picture is the first course, which was Tuna "Nicoise Salad".. tomato fondue, heircot verts, olive soil.

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