Earlier this year, I hosted a very successful (Canadian) Thanksgiving Dinner at my work. We held it in the office kitchen back in Oct - free range, wild turkey, 10 solid side dishes, my famous apple pie, liquid nitrogen cheddar ice cream and vanilla ice cream and a pumpkin pie cheesecake.
I want to take our Christmas work dinner to the business level. I'll be preparing 2 20 lb prime grade 70 day dry aged Prime Rib Roasts sous-vide then blow torched on site. I am thinking a pear and Parsnip Puree, cumin butter sous vide carrots and truffle potatoes duchess roasted with duck fat as the main. A buttermilk sorbet and port fluid gel/foam or maybe even port merigen as a palate cleanser and a coworker is preparing petite fours fo desserts. But I am not 100% on sides or what to do for appetizer - maybe a citrus Salas (grapefruit, clementine, blood orange, radish and pomegranite with the vinegary dressing?
Also, for sauce I would like to do a Bernaise I am just wondering what is the best way to keep it from splitting if I make it a day or two in advance - maybe so shmp and sodium citrate? .5% and 1%? Anyone have a make ahea bernaise recipe?
Thanks
