Circa 1940's Roper Range.
Magic with a piping bag
He's awesome!Last night Preston prepared a classical French meal for a wine tasting group. This group has been together for over 20 years. They wanted something very special for their quarterly meal together and Chef Preston delivered the goods! He was able to adapt beautifully to the 1920's kitchen...the result was memorable meal of delicious and beautiful cuisine!
1st course: poached salmon on puff pastry w/ red pepper dill cream sauce
2nd course: mango sorbet w/edible flower (to cleanse the pallet)
3rd course: Beef tenderloin on a toasted bread medallion w/goose liver pate' and mushroom sauce. Served with sauted squash/zucchini & roasted potatoes.
4th course: (no photo) mixed green salad w/tomato viniagrette dressing
Dessert: Dark chocolate raspberry pate' served with a raspberry cream sauce, fresh raspberries, white & dark chocolate shavings.