More food porn
Gotta support the troops!
Appetizer
Shrimp Gazpacho
Entree choices
- Lamb Chop - Grilled spring lamb chop served with asparagus risotto and wild mushroom ragout
- Chicken Wrap - Grilled breast of chicken wrapped in a sun-dried tomato tortilla with lettuce, tomato, smoked gouda, and peppercorn vinaigrette; served with seasoned waffle fries
- Atlantic Salmon - Grilled Atlantic Salmon filet served with Catalan vinaigrete and home-made tabouleh
Dessert choices
- Orange Cheesecake - Flavored with Grand Marnier, orange juice, and orange zest; baked with a gingersnap crust
- Fresh Mixed Berry Plate - Sprinkled with Grand Marnier and powdered sugar
Did you notice that everything is grilled? Yeah. It is. Working the grill was, um, slightly busy this morning. It might have actually been work if it hadn't been a slow lunch day.
And while Marcus made the cheesecake batter and the crumb crust before he headed to Michigan last week, I assembled and baked the cheesecakes myself Friday morning, and they turned out freakin' perfect. Nice and golden brown on top, no cracking or settling, perfectly done, just beautiful. And delicious! I was quite proud of them.
posted by Todd @ 10:18 PM
2 comments
2 Comments:
This troop feels supported. Thankyou... thankyouverymuch.
(I thought it was Lyndon Johnson, but I was wrong.)
More food porn, please?
And I have a blog for you to read. I think you might enjoy it.
www.theflamingtoque.blogspot.com
--Tank Girl
Hey Porkchop! Sorry about the long delay in replying. I don't come up with the menus - Ling and Marcus, the two full-time chefs at the bank, do all of that. They have an office full of cookbooks and they're both talented guys who love to cook, so I just show up when they need me and do what they need done. And this is all done in the executive kitchen at a local bank for lunch - it's not an "any employee can show up and eat" thing, it's just to impress prospective clients and schmooze with movers and shakers and so on. Lunch is at 12:00 sharp, and the "crowd" is generally somewhere in the 10-25 people range. One burst of frantic activity and then it's all done. It's nice.
And I don't think they'd mind if you borrowed some ideas, because as chefs, we all do that. Just feel free to return some ideas yourself - I'd love to see what you guys are up to in the kitchen these days.
And prep sucks.
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