The proposal 3 course

3 course tasting menu- Chef Brock and I put together a nice little tasting dinner the other night for a couple who were getting engaged that night. It was a great experience and an awesome opportunity to put are minds to work!

3 Course, Halibut pan seared, with corn salsa, tomato confit, roasted rosemary potato wedges, sherry vin reduction drizzle, purple basil chifnad, and beet wedge. 

1st course- Pan seared scallop, risotto spinach cake, infused with  lemon, grapefruit suprem, and torgashi. 

Watermelon tossed, salmon moose and cucumber. 

The proposal course, 3 sorbet's, with lavender and mint micro's 

Can I get an amen for inspirtation

This past weekend I had the wonderful opportunity to learn under some incredible chefs.. Trying to find the words to explain how awesome it was is slightly difficult. The first main day was friday, which included a dinner service of 8 courses. I was paired with two chefs to work with for the weekend chef grady spears, and sharon hage. On friday morning I was asked to break down salmon, so I just say yes chef and get to work... yet I have never broken down salmon so it was nerve racking experience. First chef mike shows me, and Im still having trouble, then chef greg sharpe helps me and Im still a little confused. Then chef bernard comes and helps me and shows me a completely different way and it helped. The first salmon I broke down wasn't to pretty but with a little practice they began to improve. Friday night dinner service was so much fun working with all these great chefs on the line, it was defenitly an experience ill never forget. Then saturday continued on to work with chef Sharon more as we had our demo tent. The demo was a blast our dish was a roasted eggplant, on tomato bread, with hot peppers and fresh garden herbs.. I enjoyed working with sharon that day she really taught me alot and also worked on my knife skills as well. It was an amazing time. I look forward to what my future is holding Im determined to learn more.

chef sharon and I at demo 

Chef Bernard and I 

Chef Greg and I 

yay salmon. 

and this big piggy went to the grill for 35 hours. 

sakmon 

expediting food. 

demo tent 

chef grady spears and I

Part of the gang 

Kodak Moments-- summer edition

Oh just straining some chicken stock :) yummy!



One thing I've learned is to not let anyone help me lift stuff, especially being a girl in a kitchen.. I got this



Strongest man in Missouri stopped in for dinner-- Ovalta Bell



Big Al- Snapped some pics of me while I was cutting herbs from the garden



Perfect example of farm to table

So I can make a souflee now..

--just for giggles... this piggy went to the fryer.