Wait a Minute Here.......Where are they taking us??
Where are the Rats??....Where are the Swearing Chefs??
And thus,the Adventure begins
Amuse Bouche,Oyster Rockefeller,Seared Wild Turbot with Toasted Capers and Meyer Lemon,Deviled Quail Egg Iranian Osetra Caviar,Root Vegetable Flan
Where are the Rats??....Where are the Swearing Chefs??
And thus,the Adventure begins
Amuse Bouche,Oyster Rockefeller,Seared Wild Turbot with Toasted Capers and Meyer Lemon,Deviled Quail Egg Iranian Osetra Caviar,Root Vegetable Flanpaired with a Heidsieck Monapole "Blue Top" Brut Champagne NV
Walnut Oil Seared Duck with Hearts of Palm,Huckleberry Vinaigrette and Fourme D'Ambert Fondue
Walnut Oil Seared Duck with Hearts of Palm,Huckleberry Vinaigrette and Fourme D'Ambert Fonduepaired with a Lynmar Pinot Noir,Russian River 2004
Nantucket Scallops with Roasted Beets and Pomegrante Reduction
Nantucket Scallops with Roasted Beets and Pomegrante Reductionpaired with a Caymus Conundrum,California 2005
Minnesota Elk Tenderloin with Braised Red Cabbage and Mustard Spatzle
Minnesota Elk Tenderloin with Braised Red Cabbage and Mustard Spatzlepaired with a Prior D'Scala Dei,Priorat 2003
Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout
Kurobuta Pork Tenderloin and Belly with Banana Squash Ragoutpaired with a Carol Shelton Rocky Reserve Zinfandel,Dry Creek Vally 2004
Half Time Photo
Pan Roasted Foie Gras with Fuji Apples and Mostarda di Cremona
Pan Roasted Foie Gras with Fuji Apples and Mostarda di Cremonapaired with a Royal Tokaji Azsu 5 Puttonyos,Mad Tokaj-Hegyalya 2003
So many solders,so little time
Tasting of Japanese Wagyu Strip Loin and Australian "Kobe" Tenderloin with Oxtail Jus
paired with a Chateau d'Armailhac,Pauillac 2004
How many chefs does it take to run a mixer??
Is it done yet?
Even in the kitchen they have Hidden Mickeys
What in The Hell is this??.......I think I owned one once in a former life and mine had a couple hoses coming from it 
OK......so this is what a Percolator would look like if it was glass I guess 
All that just for a cup of Joe........
Tasting of Japanese Wagyu Strip Loin and Australian "Kobe" Tenderloin with Oxtail Juspaired with a Chateau d'Armailhac,Pauillac 2004
How many chefs does it take to run a mixer??
Is it done yet?
Even in the kitchen they have Hidden Mickeys
What in The Hell is this??.......I think I owned one once in a former life and mine had a couple hoses coming from it 
OK......so this is what a Percolator would look like if it was glass I guess 
All that just for a cup of Joe........Next came a Comte Saint Antonion,Cabra Al Vino,St.Marcellin and 4 year aged Gouda
paired with a Quinta do Crasto Late Bottles Vintage Porto 2001.............AKA cheese and Wine but I must have missed taking a picture of it
Wild Strawberry Sorbet,Mango-Yogurt panna cotta and Miniature Banana Gateau
Wild Strawberry Sorbet,Mango-Yogurt panna cotta and Miniature Banana Gateau paired with a Paolo Saracco Mascato D'Asti,Piedmont 2006 
Tanzanian Chocolate Pyramid,Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry 
Of course this is Me,Chef Amy,Birthday Girl Alice and Sherri
Tanzanian Chocolate Pyramid,Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry 
Of course this is Me,Chef Amy,Birthday Girl Alice and SherriAnd no......The king did not come with
I have to say that it was an experience of a life time,I'm glad that I was invited and now I can say Been there,Done,that,even ate in the Kitchen.
