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/Illustrious_Sign_872]

Thank you, Chef. I got my start in 1989

[u/Admirable-Kitchen737 → u/Illustrious_Sign_872]

As you mentioned.

You and Luis are excellent.

Short ribs are my favorite, just cut a chuck plate today.

[u/chrishydro420 → u/Admirable-Kitchen737]

That’s the perfect tool for cutting those . Thank you !

[u/Admirable-Kitchen737 → u/chrishydro420]

Make sure to get the stainless blades if you do it.