We did a cooking class date night for New Years Eve at Sur La Table.
Chef Amber getting things prepped
Menu: Blinis with Gravlax and Crème Fraiche - Pan Seared Steak with Brandy-Dijon Cream (Steak Diane) - Truffled Mashed Potatoes - Dark Chocolate Soufflé with Cocoa Nib Cream
Two sous chefs ready for class
Knife safety and cutting technique teaching
Blini topped with crème fraiche, smoked salmon and a sprig of dill
The chocolate souffle out of the oven
Chocolate Souffle's in the background. Steaks getting a little sear before being served
Brian helping put the finishing touches on tonight's steaks
Cut against the grain
Dinner is served
At mid-night, Gus and Jabez wishing you all a Happy New Years
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