How you guys been? It seems like it has been a while. Last time you heard from me I was out dancing in the Arctic with some top chefs, but now I'm back home and back to school. What's really depressing is that I hardly had any time to cook over break. I had to read the majority of a biography on Andrew Jackson, work on some math, and write 3 essays. Whatever!
A few weeks ago I did cook for a 17 person dinner party. Photos are below.
Bread salad with raspberries, goat cheese, arugula, and a sage-garlic aioli
Grilled veggies (not done by me).
Scallops with asparagus coulis
Rack of lamb sous vide with butter and rosemary served with romesco.
Sous vide, then shredded and seared Chicken confit
Yea I know I do chicken confit all the time, but it's just too easy to make in bulk and too delicious. When I was telling one of the chef's at Lacroix what I had made, before I said anything he told me he'd bunch me in the face if I made chicken confit. I definitely gotta try new things, but I'm overall very happy with the results I get from it every time.