Monday, 4 April 2011

And its over....!!!!

The weekend of hell!  Finally came to an end, Dont think I have ever worked so much and slept so little in a period of two weeks in my life.  I am drained beyond imagination, but so glad I did it.  140 people, 2 nights, 840 plates of food and 4, 20 hour days in a row.  Managing 2 different sets of staff, that was the fun part!  My bed has never looked so comfy.
Peter DeNeufville had his friend (French Master Chef) Jean Lois Dumonet down for the weekend as well to work with me, it is so much fun to work with an award wining chef like him.  I can only dream of accomplishing what he already has in my lifetime.  And truthfully, I have never had somuch fun with a chef.  It is nice when you can click with somebody in the kitchen like that.  I will post some pics soon of the whole thing, but let me tell you, the food was amazing!  Not just because of me... But I had an amazing staff to pull it off.  I catered his privately on Saturday on Arki and Uma Thermans property.  No running water, no electricity.  i built a kitchen outside with tables, chafing dishes and grills, all the prep was done offsite, but everything was cooked and finished offsite.  Menu for both Nights are Below;

Day 1:

1st
Stone Crab
Heirloom TOmato, Avocado, Micro Basil, Soy Vinagrette

2nd
Petit Arugula
Maytag Blue Cheese, Merlot Poached Pear, Candied Walnuts, Roasted Shallot Vinaigrette

3rd
Ribeye
New Potatoes, Skillet Asparagus, Micro Greens, Sauce Poivrade

4th
Grouper
CoconutScented Rice, Wilted Spinach, Yellow Curry, Sweet Pepper Confetti

5th
Spiral Cake
Rum Ganache, Cuban Chocolate and coconut sofrito


Day 2:

1st
Gazpacho Andoule

2nd
Poached Rock Lobster
Charred Mango, Heirloom Tomato, Rosemary Oil, Local Avocado

3rd
Filet Mignon
Herbed potato Mash, Haricot Vert, Sauce Bernaise or Chimmichury

4th
Organic Greens
Montrache Goat Cheese Terrine, Cranberry Brioche, 5 oils Vinaigrette

5th
Desserts Galore!  About 15 different canapes


I had a blast, both of these also included a cocktail hour before hand with about 5 different passed canapes.  Uhhg, its over!!!!!!!!!!

1 comment:

  1. Fantastic! And how cool to get to work with such a talented chef. The island is isolated but awards experiences you wouldn't have elsewhere!

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