So You Think Christmas Is Hectic

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   My friend Kevin, who, among other things, used to be head chef at a 4-star resort in Alaska, was going through some notes and found one of his Christmas menus from the past.

You think you've been busy in the kitchen? Mebbe ss. But to show that things can always be worse, here's the menu he sent me:

Christmas Menu

Iced Shrimp Bowl
Sliced Venison Gallantine, Huckleberry Jam
Jewled Brie w/ Cranberry-Pineapple Chutney

Mixed Grille:
Proscuitto-Wrapped Alaskan Salmon, Pesto
Lamb Chop Lollipop- Minted Crabapple Jelly
Steamed King Crablegs Cluster

Duchesse Potatoes
Green Bean Bundles
Carrots/Parsnips/Turnips- Brown Butter

Sourdough Cloverleafs/Pumpkin Biscuits
Cinnamon Pinwheels

Chocolate-Peppermint Cheesecake
Maple Mousse, Caramel-Drizzle
White-Chocolate-Dipt Dried Colossal Apricots
Chocolate-Dipt Brazil Nuts

Cheddar & Pears

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: So You Think Christmas Is Hectic Posted: 24 December 2013 at 19:43
	My friend Kevin, who, among other things, used to be head chef at a 4-star resort in Alaska, was going through some notes and found one of his Christmas menus from the past. You think you've been busy in the kitchen? Mebbe ss. But to show that things can always be worse, here's the menu he sent me: Christmas Menu Iced Shrimp Bowl Sliced Venison Gallantine, Huckleberry Jam Jewled Brie w/ Cranberry-Pineapple Chutney Mixed Grille: Proscuitto-Wrapped Alaskan Salmon, Pesto Lamb Chop Lollipop- Minted Crabapple Jelly Steamed King Crablegs Cluster Duchesse Potatoes Green Bean Bundles Carrots/Parsnips/Turnips- Brown Butter Sourdough Cloverleafs/Pumpkin Biscuits Cinnamon Pinwheels Chocolate-Peppermint Cheesecake Maple Mousse, Caramel-Drizzle White-Chocolate-Dipt Dried Colossal Apricots Chocolate-Dipt Brazil Nuts Cheddar & Pears

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gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 24 December 2013 at 20:20
	Where do I sit? Looks like a nice menu!
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 25 December 2013 at 10:52
	Season´s Greetings To All, Not quite sure of the goal of your post ... However, my younger daughter and I went to La Bodega, a Spanish owned and run Tapas Bar for lunch today in Zúrich, Switzerland and left the men with the kids ! We had a lovely formal 7 course shellfish dinner at my daughter´s Mom in law´s on the 24th ... The carte: 1) Mantecato alla Veneziana = a cod fish taramasalata dip type classic of Venezia; always served with Focaccia and Prosecco, which is from the Veneto appellation ... 2) Adriatic Monkfish served in similar fashion to octopus on skewers with fresh ripe red cherry tomatoes 3) Sea scallops served in the Coquilles Saint Jacques classic style on shells 4) Antipasti, which included anchovies and the traditional ingredients of provolone and prosciutto with artichokes 5) Fresh wild salmon, salted and prepared in Carpacchio 6) Fresh wild Turbot prepared with White wine in oven 7) Cacciucco which is an Italian Boullabaisse prepared with John Dory, Crevettes, Lobster and Langoustines in a light based tomato and shellfish broth * Dessert was a variety of seasonal fruits, walnuts, pistachios and a cheese platter ... * A tiramisú ... However, I skipped on that ... We had decided, on an epicurean escape of our own, and to catch up since we have not seen each other since August ... We had a grand time ... it was truly wonderful catching up with Nathalia. Have wonderful holiday ... Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.