Well a bunch of cooking related news to share...
Our last home football game was Saturday (we lost BIG TIME) but in sub-freezing weather with only Peppermint Schnapps laced Hot Chocolate and a parking lot neighbor's home brewed beer to keep warm we took the Cattleman's Association win for best beef tailgating once again for steak sandwiches made from a whole strip!
On a more serious note I have been asked to compete in the Iowa Pork Producers 2009 Taste of Elegance Competition!!! This will be a return trip and this time I will have the backing of my employer and a Sous or two to assist in Des Moines at the Downtown Marriott on January 26, 2009.
I am thinking of doing a '60s/'70s/early '80s "theme" of pork use by replacing the "popular" dishes of those days proteins with PORK! Thinking of an appetizer of Pork Pate or using pork liver for a play on Fois...maybe a pork Marsala and a primary main of a play on Filet de Boeuf en Croûte with pork replacing the beef. Having been there once before I know what I am getting into this time!
I'll keep everyone posted as it gets closer and as the final menu is ready to go!
Our last home football game was Saturday (we lost BIG TIME) but in sub-freezing weather with only Peppermint Schnapps laced Hot Chocolate and a parking lot neighbor's home brewed beer to keep warm we took the Cattleman's Association win for best beef tailgating once again for steak sandwiches made from a whole strip!
On a more serious note I have been asked to compete in the Iowa Pork Producers 2009 Taste of Elegance Competition!!! This will be a return trip and this time I will have the backing of my employer and a Sous or two to assist in Des Moines at the Downtown Marriott on January 26, 2009.
I am thinking of doing a '60s/'70s/early '80s "theme" of pork use by replacing the "popular" dishes of those days proteins with PORK! Thinking of an appetizer of Pork Pate or using pork liver for a play on Fois...maybe a pork Marsala and a primary main of a play on Filet de Boeuf en Croûte with pork replacing the beef. Having been there once before I know what I am getting into this time!
I'll keep everyone posted as it gets closer and as the final menu is ready to go!
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)