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    March 12

    Restauarant Chefs Association Dinner

    RCA Chef’s Dinner

    (03/08/2006)

     

    Cedar Smoked Tasmanian Salmon en Croute with Osetra Caviar

    Buttered Boston Bibb and Sliver Asparagus

     

     

    Shiner Bock Pit-Roasted Chicken

    Azuki Beans with Maple Smoked Bacon and Roasted Shallots

     

     

    Texas Bison Tenderloin Layered with Foie Gras and Wild Mushroom

    Crispy Potato, Buttered Spinach and Braised Artichokes, Truffle Madeira Sauce

     

     Expression of Cheese

     

    Chocolate Trilogy

     

    Mignardise

    3:46 AM | Blog it

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