Not enough superlatives without my thesaurus - wonderful food and it was great to spend an evening with old friends.
Amuse Bouche – Beet puree with Mascarpone and thyme
Chef Josh preparing our Amuse Bouche
Curry Tortilla soup – forgot to take picture. One of the 2 favorites of the night.
Monk fish liver, ponzu sauce, pickled cauliflower & onions and red peppers
These next 3 were a course unto themselves and presented on a long divided plate – on the left was Lemon Grass foie sorbet
Pan fried foie gras
Foie gras torchon – the other favorite of the night. Chef Josh bruleed the top and it can even be served as a dessert he said. It was wonderful!!
Sweet Breads with purple potato puree with chips and beets
Roy’s and my desserts – mine was a “S’Mores” kind of and his was a deconstructed Lemon Pie
And, Juniper honey lollipops to round out the evening
It was another wonderful experience at Josh’s
Amuse Bouche – Beet puree with Mascarpone and thyme
Chef Josh preparing our Amuse Bouche
Curry Tortilla soup – forgot to take picture. One of the 2 favorites of the night.
Monk fish liver, ponzu sauce, pickled cauliflower & onions and red peppers
These next 3 were a course unto themselves and presented on a long divided plate – on the left was Lemon Grass foie sorbet
Pan fried foie gras
Foie gras torchon – the other favorite of the night. Chef Josh bruleed the top and it can even be served as a dessert he said. It was wonderful!!
Sweet Breads with purple potato puree with chips and beets
Roy’s and my desserts – mine was a “S’Mores” kind of and his was a deconstructed Lemon Pie
And, Juniper honey lollipops to round out the evening
It was another wonderful experience at Josh’s
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com