Category: Photo Gallery

Sous vide Colossus Sea Scallop.

Sous vide colossus sea scallop

Tonight at the Chefs Table..

I present to you a Sous vide cooked colossus sea scallop topped with guajillo and red jalapeno caviar pearls accompanied with a fresh arugula and cilantro sauce for brightness.

I paired the dish with simple chardonnay for freshness.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

 

by Cajun Chef

12° Braised Lamb Shank.

Tonight at the Chefs Table..

5e3e11d6-3e55-4f6c-94d6-5c853ffc4b9b

I present to you a 12 hour braised lamb shank with a rosemary mint sauce over herb de province mash potatoes and grilled cherry tomatoes paired with 2016 Aquinas Cabernet Sauvignon.

…up close…

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

by Cajun Chef

Applewood smoked bacon wrapped filet mignon with herbs de province infused basmati rice.


Tonight at the Chefs Table..

I present you an applewood smoked bacon wrapped filet mignon sat atop herbs de province infused basmati rice with basil butter sautéed squash, sweet peppers and purple asparagus. Added some ancho and morita dots for a little sweet and smokey hint of spice.

I paired this dish with a simply beautiful

2016 Cave de Rasteau

Le R de Rasteau.

3ed67654-1b05-43a4-8a1b-faf8aef4d35b

This particular vintages sunny blackberry and cherry flavors are ripe but restrained in this juicy, fruity red blend. It’s full bodied and densely concentrated with black-fruit flavors, but hints of wild thyme, mint and earth show on the midpalate. It’s quite elegant when compared with a nice filet mignon.

Big shots out to Doug my Sommelier at Central Market! He has NEVER led me wrong!! Enjoy..

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

 

by approvedbyadmin

Roasted chicken and cheese stuffed ravioli in a homemade chicken, tomato and Asiago cheese sauce.

Tonight at the Chefs Table.. I present you a quick 45 min meal of roasted chicken and cheese stuffed ravioli floating in a homemade creamy chicken, tomato and Asiago cheese sauce topped with drenched shredded chicken.

img_0480

This dish looks simple but it’s packed with flavors from myer lemon infused olive oils to mesquite habanero ground spices to vanilla pepper to yakama applewood smoke sea salt to lavender and herbs de Provence.

The beautiful part of it all is layering the flavors and making them sing in unison!

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

by approvedbyadmin

Vanilla pepper Fettuccine with Cajun teriyaki glazed meatballs and a fresh baked croissant.

Tonight I present…

Vanilla pepper Fettuccine with Cajun teriyaki glazed meatballs.

d932aa04-94ee-41cd-9b2f-5a9ce47b7bf9

When you ask your son..”Are you hungry? What do you want hotdogs or do you want me to cook?”

“Duahhh you to cook!”🤪

I give you Vanilla pepper Fettuchini with cajun teriyaki glazed meatballs and a fresh baked croissant.

For Dads plate I paired it with a soft Ménage à Trois “Silk”

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

 

by Cajun Chef

Multi-colored peppercorn pork tenderloin with a silky Cajun sauce.

Tonight I present you a Multi-colored peppercorn pork tenderloin with a silky Cajun sauce floating on a cloud of butter and herb mash with fresh baby sage leaves and a smokey ancho & morita drizzle.

img_0241

I paired this dish with an amazing 2014 Columbia Valley Cabernet Sauvignon from Chateau Ste Michelle. It has a new world fruit intensity in an elegant old world style.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

 

by Cajun Chef

Sous Vide cooked, lemon and basil oil marinaded fresh filet of sockeye salmon.

 

img_0260

On the menu tonight I give you a Sous Vide cooked, lemon and basil oil marinaded fresh filet of sockeye salmon with a garlic and white wine sauce and a Myer lemon spritz topped of with Guajillo & Red Jalapeño caviar pearls for a pop of color and a hint of heat, made with my Spherificator.

This one I paired with a crisp California Chardonnay from the Matthew Fox vineyards.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

 

by approvedbyadmin