We Are Chefs

WeAreChefs

This week has continued our series of formal and informal dinners aimed toward recruiting for the house. The informal is served family style and is a bit fancier than our normal buffet service, and the formal is plated with waiter service. This week for the informal I did a jerk chicken with a black bean and corn relish and mashed sweet potatoes. The star was the Caribbean salad with seared green bananas, edible orchids, and a banana vinaigrette

. For the formal we had a spinach bruschetta and gazpacho shooters in the reception area, and served grilled flank steak with roasted shallot sauce, asparagus, and wild rice with cranberries and walnuts.

Views: 12

Comment

You need to be a member of We Are Chefs to add comments!

Join We Are Chefs

© 2014   Created by ACFChefs.

Badges  |  Report an Issue  |  Terms of Service