The Biltmore Display
For me the "Biltmore" display is one of the coolest projects I get the opportunity to produce. As an Executive Sous Chef, my duties often keep me far from the stove top and more in the management of my teams, outlets and personalities. The Biltmore, when the need arises, gives me an opportunity to cook, however, and whatever I am in the mood for (including some requests as necessary) and I usually get a little over a day to do them. Often the display is comprised of 8-15 tapas style hors d'oeuvres, ranging from, pate, or sausage to vegetarian and sphereification. Truly, the sky is the limit.
 |
| Adding touches shortly before the start of the reception, often, we garnish at this point or finish with olive oil.... |
 |
| The whole thing starts like this..... |
 |
| Fresh Garden Tomato (really) with Homemade Burrata Cheese |
 |
| House Smoked Pork Belly, Braised and Glazed with a Sesame-Apricot and Tomato Jam |
 |
| Fresh Beef Sausage with Mustard and Lentil Salad |
 |
| Celery Soda |
 |
| Roasted Peach & Caramelized Pistachios |
 |
| House Smoked Salmon, Pumpernickel Soil and Egg |
 |
| "Blackened" Watermelon, Manchego and Olive Oil |
 |
| Foie Gras Mousse, Duck Gelee & Croutons |
I am looking forward to what the next season will bring. Until then happy spring.
No comments:
Post a Comment