I assisted Tucker with an 11 course dinner Wednesday night for some of our investors.
Swiss chard from Stonehouse Farms:
Tomatoes with morning dew:
More veggies from Brendan. Baby turnips, carrots, and pickled carrots. The turnips and carrots were cooked at 83 C for a few hours and were delicious:
The circulator hard at work cooking the lamb:
36 hour short ribs. These were the standout of the night.
Tucker explaining the lamb dish. This kitchen was gorgeous. Huge thanks to the Wallers for hosting this party:
For pictures of all the food, head over to the restaurant's blog
From top to bottom, the dishes were:
Shrimp sheet with watermelon, tomato, strawberry, and jalapeno
Sweetbreads cooked in molasses butter with dandelion puree and blackberries
36 hour short rib over wade's mill grits and caciotta al tartufo
Seared halibut with green bean and tomato salad and caramelized spring onion
Lamb with swiss chard, lamb confit, and wheatberries
Frozen peach air with fresh peaches and raspberry puree
Sage pastry cream with blackberries and pie crust
Chocolate-earl grey ganache with lemon shortbread and honey.
Huge thanks to everyone who made this possible.