Tidbits from work

 Hope you had a wonderful weekend with your loved ones.  We had our Valentine Wine Dinner Saturday night at the winery.   Chef Robert was the chef for this dinner, I stepped in as Sous. 

Wine Dinner Menu

Amuse bouche - Brie, Crab, and Red Pepper Coulis on a Crostini with Ground Hazelnut. Served with Winterport Winery's Cracking Cranberry.

Soup - Roast Garlic Bisque with a Raft of Wild Mushrooms. Served with Winterport Winery's Apple Wine.

Salad - Mixed Greens with Sun Dried Cranberries, Montrachet, and Walnuts with a Raspberry Vanilla Bean Vinaigrette. Served with Winterport Winery's Spring Fever.

Entrée - Pork Braciole with Winter Squash and Red Potatoes. Served with Winterport Winery's Blueberry Dry.

Dessert - Chocolate Hazelnut Torte with Chocolate, Hazelnut, and White Chocolate Ganache served with Raspberry Cream. Served with Winterport Winery's Flying Dutchman

 We were SOLD OUT.  The evening was a blast.  It is such a delight as a chef to work in this open kitchen and be able to witness our diners delight as they experience our culinary creations.

My Work Kitchen

This photo was taken at a family reunion cooking class held last fall.  20 students in the class.  40 family members for the meal.  So much fun!

It was a busy, busy weekend.  With many surprises.  WE are thrilled.  Will share with you all tomorrow.