Hijacked the board room at work, cooked 2 17 lb Prime Rib Roasts sousvide (58.5 C) and finished with a blow torch at my desk. Needless to say who the offic hero is. Served with CS Pomme Puree (seasoned with garlic and horseradish and topped with shaved white truffles), sousvid carrots glazed with orange blossom honey; orange juice juice thyme; confit chipollin onions and cremini mushrooms sautéed with red wine and cream
. To start, a salad of supremed slices of orange, grapefruit and clementine with a cranberry pear drinking vinegar and ladon salt and homemad rustic bread with hand churned, whipped brown butter with honey. For dessert, a colleagu of mine made petite fors of peppermint macaroons, mini egg nog creme brulee, flourless chocolate tort and figgy budding.
Here is a pic of me frenching the Prime Rib (still need to work on getting the meat off clear - any tips?). This one was no prime grade or dry aged as it was a last min expansion but still delicious. Hopefully my colleagues took pictures of the plated food I can share.
