Hi! Just hosted a five course menu, for seven dinners.
Watermelon/ Celtus/ Prosciutto/ Sherry vinaigrette
Beet cured salmon/ Kolhrabi/ Fresh wasabi/ Nasturtium/ Agrodolce vinaigrette.
Shaoxing wine marinated sous vide chicken breast/ Braised Napa cabbage with Chinese sausage/ Balsamic.
Pan roasted asparagus/ Shishito peppers/ Pine nuts/ Parmesan.
65 hours sous vide short ribs (62°)/ Rendang sauce/ Black rice vinegar.
I was quite please, i had made some stuff in advance, got all my mis en place early that day and when it came to serving, it went smoothly.
Made a written list and checked off stuff when they were complete.
Was a great experience, can't wait to do it again.
