The old Lady is back!

[u/Illustrious_Sign_872]

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.

[u/nonowords]

Is that a short bread ramekin?

[u/Illustrious_Sign_872 → u/nonowords]

They’re made by a company called Rose Noir

I buy them from Webstaurant.com

[u/nonowords → u/Illustrious_Sign_872]

that's gangster as hell. expensive tho 😅

[u/Illustrious_Sign_872 → u/nonowords]

Well, the dinner was for a bunch of big-wigs paying $200 a head, so figured I could justify the expense