WineLovers Discussion Group

As always, Chef Alan outdid himself in preparing the following for 120 people:

MOCOOL 2012

Menu
Appetizers
Vodka Cured salmon on Russian Blinis
Smoked trout parfait
Lamb shoulder arugula
Bordelaise and bone marrow sauce on crostini
Pan seared duck breast, Porcini or Morel sauce on croustade
Duck confit and potato terrine
Gnocchi Romaine tomato, gorgonzola and pesto sauce
Figs, prosciutto, balsamic drizzle
Tuscan fennel rubbed roasted pork belly on Tuscan bean salad
Pizza, anchovy, margarita, potato and rosemary
Guacamole, tortilla
Local and imported cheeses
Summertime Gazpacho
Goat curry
Entree
Braised short rib ala Bourguigonne
Heirloom tomato salad
Mixed greens, Asian vinaigrette
Butternut squash risotto with pancetta
Desserts
Chocolate brandy mousse with Chantilly cream
Pecan squares with a bourbon creme anglaise
Bread pudding with a caramel porter sauce

Weren't those short ribs scrumptious?! I thought the duck/potato terrine app was delicious..as was everything. Chef Alan Kerr is truly a kitchen wizard!

I can't imagine being able to pull something like that off. Sounds absolutely great.

I know, Mike!! Alan Kerr is an amazing chef who teaches culinary classes in Canada. All of this is done on site and in two days! He is a stickler for perfection. I honestly don't know how he does it all, usually with only one sous chef and a couple of volunteers for prep help. You need to join us next year to experience this for yourself!

jb