Photo Gallery – Page 4 – Tré Femi

Sous vide cooked duck breast.

Sous vide cooked duck breast — Sous vide cooked duck breast with herb roasted duck fat potatoes and a pomegranate balsamic vinaigrette reduction garnished with potato roses. I paired it with a Campo Viejo Rioja (ree-OH-hah) reserve: a jammy red wine with black pepper, blackberry and black raspberry.

Just good food…no filter…

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

Jambalaya.

Jambalaya — Jambalaya garnished with grape tomatoes with a Serrano pepper drizzle.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

Roast beef and pastrami with pesto jack cheese.

Roast beef and pastrami with pesto jack cheese — Lunch!! Roast beef and pastrami with pesto jack cheese on whole wheat hoagie with spring greens and a lemon zest garlic aioli.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

Chicken Cordon Bleu.

Chicken Cordon Bleu — Chicken Cordon Bleu on a bed of garlic and herb rice pilaf and a cumin Yakima apple wood sauce.
Dinner at Tré Femi.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

BBQ’d fresh Gulf shrimp.

BBQ_d fresh Gulf shrimp over creamy garlic mash potatoes — BBQ’d fresh Gulf shrimp over a cloud of extra creamy garlic mash potatoes paired with a wine titled “Fury” from the Six Shooters winery in Fredericksburg. The dish is a take on a plate I had at Bubba Gump Shrimp in Hawaii nearly 15 years ago!

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

Cajun shrimp, sausage and pasta.

Cajun shrimp, sausage and pasta — My version of a classic Cajun comfort dish, Cajun shrimp, sausage and pasta. Instead of fettuccine I used bucatini (try it, it’s like a straw) and for my sausage I use two types, wild boar, and pecan smoked beef (beautiful flavor profile). Garnish with pecorino romano and chopped basil and I paired it with a Fiesta winery white wine labeled “Skinny Dippin”.

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

Cream cheese and jalapeño stuffed, bacon wrapped pork tenderloin.

Cream cheese and jalapeño stuffed, bacon wrapped pork tenderloin — Cream cheese and jalapeño stuffed, bacon wrapped pork tenderloin with a sweet potato tomatillo bisque. Chili oil glazed baked baby Dutch yellow potatoes and steamed broccoli with a garlic butter sauce. I paired it with a simple barefoot Chardonnay so as not to take away from the marriage of beautiful flavors.

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

Rolled chicken breast stuffed with mozzarella basil and garlic.

Rolled chicken breast stuffed with mozzarella basil and garlic — Rolled chicken breast stuffed with mozzarella basil and garlic with steamed green beans and wax beans with a potato and leak sauce over wild garlic herb pasta and brioche rolls.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

Cajun Seafood Gumbo.

Cajun seafood gumbo — Cold weather….warm meal! Cajun seafood gumbo.. jumbo lump crab, shrimp, lobster, Andouille sausage, sautéed chicken thighs, and a grouper filet! Served over white rice with a buttery, flakey croissant and with a crisp Chardonnay.
Cuddle weather comfortable!

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

November 21, 2017January 25, 2020 by Cajun Chef

Lamb And Pork Meatballs.

Lamb and pork meatballs — Beautifully displayed Lamb and Pork meatballs on a nest of penne with an amazing cumin chipotle sauce garnished with parsley and herbs de province.

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

November 17, 2017January 25, 2020 by Cajun Chef