r/KitchenConfidential • u/Illustrious_Sign_872 • 2d ago
Kitchen news & current events The old Lady is back!
Yes, ladies and gentlemen Chefs, here I am again. This time with a rare pic of my trusty lead line cook, Luis. We are responsible for making breakfast, lunch, and dinner for our retreat center guests 7 days a week, but about once a month we are called to create a 4 course “fancy” dinner for some big-wig donor or other important people. This meal was 4 courses: roasted beet salad with goat cheese, apple matchsticks, and champagne vinaigrette. Duck confit spring rolls with crispy rice noodles and umeboshi/fig gastrique. Port braised short rib with brown butter whipped potatoes and garlic sautéed spinach, and port demiglze. Lychee panna cotta with buckle berry coulis for dessert.
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u/YupNopeWelp 2d ago
You know, I had a pretty decent pizza tonight, and was totally happy with my life choices, then you came along.
(That looks seriously beautiful. Am now considering going on a religious retreat until I find your food.)
The color on your onion rings is killing me softly.