Thursday, February 19, 2009

Views from THE KITCHEN - Food Prep

Putting together the Maine lobster poached in black truffle with puff pastry, local crayfish, artichoke and Creole-bouillabaisse broth.

Kitchen prep and designing plates.

Designing dessert plates in the main kitchen in the back.

Designing Montana Piedmontesse beef tenderloin and mushroom tart with duck sugo, zinfandel and thyme.

No comments: