Wednesday, March 10, 2010

October 3rd, 2009 weekend

Kids portion Thai seafood chowder

Adult portion Thai seafood chowder

Leftover ravioli dough

Making sage brown butter with walnuts

crepe filled with duck confit and a pepper coulis

dessert 2 ways: frozen lemon custard with berry reduction, and
chocolate mousseline with vanilla whipped cream

cranberry sorbet - palette cleanser between the duck confit and main course

main entree - chicken cordon bleu made with prosciutto, roasted
cippolini onions, califlower gratin, and wild rice with cannelini beans and leeks

ravioli stuffed with roasted butternut squash, mascarpone cheese, pine nuts

Apple turnovers

Yummy Yummy SCHLURP!

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