To finish off the semester in great fashion, we had a 70 pax buffet on Thursday. I got nominated chef for the service and after 2 weeks planning, it went super smooth! 5 parties with 26 people managed to pull off a pretty incredible table!
Way too many pics for a post so you can check the table & more here:
Then, on Friday, grabbed some Heritage Carrots from the market (very first time I saw them here) with my brother and we decided to create 2 dishes completely independent from one another, as we are really used to the creative backup of one another. I came up with this in a pinch:
58C Sirloin, Salt-Baked & Glazed Heritage Carrot, Heritage Carrot Purée, Brown Butter Shimeji, Fondant Fingerling Potatoes, Red Wine & Beef Jus.
