Jul 26, 2009
We made this appointment 8 weeks ago, to meet Chef Scott, our chef for our wedding reception, and to taste his cooking. The day finaly arrived, and we arrived promptly on time, hungry ... Yvette, Brandon, Ryan and myself.
We were seated by the window facing the beautiful lake, and treated to a declious 4-course lunch, with plentiful to go around. Unfortunately we were forgot to take pictures of the food, but here are yum yum:
3 appetizers - ahi tuna, chicken empanada, buttersquash in fried won ton, roasted artichokes with tomato and fontina. We were consensus with 2 of the selection. well done.
2 choices of salads - warm gorgonzola with souffle and figs (this is a winner), mixed greens with pears, field leeks and gorgonzola
4 entrees - grilled flank steak, tenderloin of beef with mushrooms and cognoc (this is so tender and juicy), grilled halibut with green olive compote (this is a little mexican), and portello mushrooms (just looks so colorful and delicious)
2 desserts - chocolate bread pudding with creme anglaise (everyone cleaned their plate on this), apple-almond tarts
We went home feeling satisified and well-fed, and I am contented to know my guests will also be well-fed on our wedding day too. This means a lot to us.
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