Swan and Dolphin All Stars

What an insane week so far and its not going to get any easier. Wednesday we did a chef table for 135pp for the Darden Restaurant groupwith some great food. We cooked everything in the room in front of the guests. Needless to say there wasn't time for pictures between plate up and making 135 parsley oil and isomalt bon bons.
Once that was done it was on to prep for tonight, 20pp, "blue light special"(if you've seen the previous post on this you know what I'm talking about), all the guest sat in our garde manger kitchen after a reception in our cooler with and ice bar and couple raw appetizer selections. Here is a picture of the garde manger kitchen when we were setting up.

We plated everything from the banquet kitchen adjacent to garde manger.

The amuse was buffalo chicken mousse(bresse of course), celery puree, buttered out hot sauce, crispy bresse chicken skin, celery julienne, celery leaf, bleu cheese espuma.

The first course was french onion soup. The top part of the bowl had an Echire butter toasted crouton topped with a nice melted slice of comte and brunoise veg.

The servers place the bowl down and removed the top to reveal encapsulated french onion soup on top of an agar onion disc.

Here is how it was presented to the guest

A little ham air topped off the soup before it was covered by the lid

Our deconstucted Waldorf had an apple puree, apple gelee, brunoise apple, nitro freeze dried raisin powder, encapsulated yogurt-mayo-herb dressing, lemon juice powder, red wine vinegar powder, walnut powder, and a celery root gelee.

Here we are beginning the plate up of the rouget.

The rouget was seared in J.Leblanc and Echire butter, topped with a cartouche then pressed. Chef Cib's barigoule artichoke puree was the base, We followed up with micro parisiene of butternut squash, carrot, celery tourne, olive puree, buttered out meyer lemon vin(echire again), johnny jump ups, and chervil.

Now on to the main which was a dry aged beef tenderloin, la ratte potatoes finished with whipped echire and whiped cream, sugar and ghost white pumpkin, micro red ribbon sorrel, frissee, truffle coulis, truffle coins, savoy cabbage, and bordelaise.

Here is a closer shot of the veg.

After that Laurent went to work with a strawberry and lemon verbena custard, violet macaroon, chocolate and pear pairing, then topped it off with some tonka bean ice cream. Ridiculous to say the least.

Here is a shot of the plate minus the ice cream which went on top of some brown butter crumbs.

A very successful dinner and great to work with all the chefs from the hotel. here is everyone that had a hand in it for perspective
Robert Ciborowski-exec chef swan and dolphin
Arnaud Violtat-exec sous
Dan Herman-exec sous
Devin Queen-exec chef Il Mulino
Bogdon Sonta-complex chef de cuisine
Shannon Murray-Garden Grove exec chef
Paul Bunny-Garden Grove Sous Chef
Russ Neideg- dolphin banquet chef
Greg Shimoda-complex garde manger chef
Ceasar mendoza-dolphin garde manger chef
Laurent Branlard-complex exec pastry chef
Wesley Mayton-Dolphin exec pastry chef
Daniel Richard de la rosa- bluezoo jr. sous chef
and myself Chris Windus-bluezoo exec

It's great to put all the chefs on property in one kitchen. Everyone brings years of experience and it really shows what teamwork, drive, attention to detail, and communication can achieve.

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