A few weeks ago I did cook for a 17 person dinner party. Photos are below.
Pesto/Margherita PizzasBread 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.
It's always hard to go away from something so easy and pleasing for dinner parties. Still, cooking for a 17 persons is an impressive/daunting feat!
ReplyDeleteGreat job man!
looks great dude.
ReplyDeleteThat looks amazing. Besides the confit, what would you serve again to such a large group?
ReplyDeletePunch you in the face? What's his problem? And this from an adult.
ReplyDeleteI recently learned to put a quarter cup of cornmeal for each cup of flour for pizza dough. The texture is sublime.
ReplyDeleteHey man, good work!
ReplyDeleteJust wondering, don't you think you are oversearing the scallops a bit?
Looks wonderful however!
/L
Wow everything looks so good. You were having some feast ;)
ReplyDelete