i was able to work alongside a my friend, mike ide, from culinary school this past weekend. we cooked for a dinner party of 15 in a private home in mt. airy, pennsylvania. where we heard the term 'foodie' way to much. guest slipping through the kitchen 'can i watch, i'm such a foodie'.
the clients home was gorgeous and the kitchen was a dream. equipped with everything i'd die to have, including a warmer drawer. here is a little peek at the food we prepared and flavors that satisfied. i brought my every day wear white plates to support our plating ideas. but for some of the courses we had to use some of the clients plates (colorful & patterned). *excuse my iphone photos*
( first )
arugula salad, toasted hazelnuts, feta cheese, beet-pickled carrot, basil infused orange supremes, basil-honey brown butter vinaigrette
( second )
goat cheese and proscuitto ravioli, mozzarella cheese, chive, lemon zest, asparagus pesto, roasted organic tomatoes
( third )
deconstructed lobster roll, butter crostini, bost bibb lettuce, dill-radish slaw
( fourth )
pan roasted chicken medallions stuffed with smashed peas, ricotta, and spinach, confit potato salad, pickled mushrroms, corn puree, chicken glace
( fifth )
high ratio vanilla pound cake, lavender simple syrup, lemon curd, blueberry cream cheese ice cream
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