Recently I was asked to cook a high end private dinner for four. Celebrating a 50th anniversary. This was my first private dinner/chefs table. So the pressure was on high.
So here we go.
I started with a Carolina Crab cake with Mexican street corn.
A butternut squash apple soup
Shrimp and grits with a smoked corn relish.
Sous vide prime filet mignon. With wild mushroom risotto and creamed brussel sprouts.
Strawberry Creme brulee.
BBQ with a view.
Sent from my A573VC using Tapatalk
So here we go.
I started with a Carolina Crab cake with Mexican street corn.
A butternut squash apple soup
Shrimp and grits with a smoked corn relish.
Sous vide prime filet mignon. With wild mushroom risotto and creamed brussel sprouts.
Strawberry Creme brulee.
BBQ with a view.
Sent from my A573VC using Tapatalk
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