Jenny consults with a local supplier on the dinner's ingredients.
Preparing the components of the
Fois Gras Brioche bread pudding.
Risotto simmers happily.
It will be used in the dessert course
Always pushing the culinary envelope Jenny uses
special spices to accent the Fois Gras.
Elderberry Hollandaise sauce being plated.
Wannabe restaurateur Gary
assists sautéeing Pancetta.
Skate wings are selected, then cut during prep time.
While Jenny processes the surprise ingredient, dinner guest Gary is in foodie heaven.
Taking a happy break with good friend Matt.
Photo to the left & below shows Quail with special surprise ingredient topping the bird.
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Quickly frying rice papers in Canola oil brings the skate course all together.
Molecular Gastronomist Gary demonstrates making cucumber caviar. This really amazed the guests..
Click on these photos for an even larger view.
Droplets of love.
Enough already. Let's eat!!!
Sauteed wild Black Trumpets, Winter Chanterelles and Hedgehogs baked
homemade raw-milk Camembert on top of olive oil toasted baquettes.
Cinnamon sprinkled seared Foie Gras, Brioche bread pudding with elderberry hollandaise, sunnyside up
quail egg. Candied ginger on side.
Greek salad shooter in frozen shot glass.
Cucumber caviar on bent spoon.
Grilled skate with blood orange salad
in rice paper bowls.
Red hot quail grilled baby bok-choy, vanilla parsnip puree, pancetta croutons.
Dessert course photo was not shot.
It consisted of: white chocolate Risotto, cocoa nibs with Cogniac masserated raspberries.
"A big thank you goes out to Jenny who took time out just before heading back to work on the Alaskan cruise ship to prepare this special dinner. She is sure to be an emerging chef. Her on-the-fly approach shined when specific ingredients were not available last minute really showed her ability to create wonderful dishes. We all think she is the next Food Network Star." -Steve Shapson
TheCheeseMaker.com
11611 N. Grace Ct.
Mequon, WI 53092 414-745-5483 phone/text
