We Are Chefs


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.

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