Employee golf day

Aside from golf, there was a big meal made for everyone which includes grilled tri-tip, roasted chicken, chili, Spanish rice, guacamole, pasta salad, and potato salad. I volunteered to make dessert. I made super duper dense, fudge chocolate brownies, tiramisu, and apple crumble.

Here are a few photos of the course. It was completely gorgeous today. I didn't do much but putt around since I didn't want to slow anyone down.



Here's Scotty, one of our golf pro's

Last day of work

Season is over as of today. I couldn't help but paint my nails even though I had one more day left. It's been so long!



Coffee siphons that didn't work so well during service.


This is what $3?,??? looks like






A bittersweet moment. Now all I have left is to make dessert for 50 people. Monday is an employee golf/get together. Mainly the golf pros, caddies, and maintenance workers. Should be lots of fun. =)

Last staff meal

Our last staff meal. I always enjoy these moments since they don't happen very often. Hilda made chicken flautas, guacamole with habanero, Spanish rice, and a salad.



Jose made delicious margaritas. Toned down the alkie for me too. =)


Life is good.


Oh yah ~ Happy Halloween!

Les cocottes, chocolate, and my lil jardin

I <3 Cocottes

Lobster Lobster and more Lobster

By the way, I am completely lobster'd out.

President's Cup - Harding Park

Worked at the President's Cup this week. We were "camping."



Nice view






Who needs a grill when you have immersion circulators?




We had to get up really early to get to work, but it was an easy week.

Squab with pomegranite sauce

+ chickpea bites

Fog

This is the 2nd time that we have had fog like this, this season. I rarely see fog, but I actually kinda like it.

On the 101

Santa Barbara Spot Shrimp

These mofos are huge. I was contemplating on getting them live, and then having the clients grill them on a Hida Konro grill, but then I remembered Raf's reaction to grilling shrimp that were still moving...

"Comfort food" - Foie gras, Lobster, Lamb, Warm Valrhona Chocolate Molten cake

Amuse bouche: Seared foie gras, quail egg, Sterling Caviar


Lobster, heirloom tomatoes, shiitake mushrooms. There was a lobster consomme that was poured into this at the table.


Dry-aged Colorado Lamb, Ras al Hanout, Medjool date sauce, Quinoa


Valrhona Chocolate molten cake - goal is to ooze down the plate just enough to hit the Strawberry ice-cream (which I was quite proud of). Simple but the clients this week loved it and practically licked their plates clean.

La comida Mexicana

During the weekends, we tend to go a little more "casual" in our menus because many of our clients are coming in for fun, and not with vendors. As much as I love doing fine-dining, I also love doing delicious home-cooking and comfort food. (I even did fried chicken once!)

I had the pleasure today of having José (our server) show me how to make authentic Mexican food. Hilda (our dishwasher and prep) also helped with the salsa verde and avocado salsa. They are both excellent cooks - I've talked them into making staff meal a couple times. Hey, doesn't food always taste better when someone else makes it?!

Instead of bread, we fried up some chips from corn tortillas and served the two salsas with it.

Amuse bouche: Seared shrimp, spicy corn


Chicken enchiladas con salsa roja (made with Guajillo peppers)


Carnitas, rice, and pinto beans. Salsa made from chile de arbol.

You must cook in lard!




And of course, flan with rum crème chantilly


Unmolding a flan and watching the caramel oozing and dripping out is one of the most beautiful things in the world. Seriously.

I'm so happy to have clients that can appreciate both worlds of food as well. They loved it! It's always nice to come out and say hello and see them completely satisfied and relaxed after the meal... and sometimes on the verge of napping. ahhahaha. Food coma :)

After the clients left, Greg (golf pro), José, Hilda, and I dined on la comida Mexicana. It's not often that we sit down and dine together for staff meal. Actually, this might be the 3rd time since April.



It was awesome!


SERIOUS food coma. <3's it!

Pork!

A couple pork dishes from the lil cochon de lait.

The pork replaced the daurade from the other menu (non fish/seafood eater), but with the natural jus of the pork.


Suckling pig rack, braised pork shoulder au apicius

This week's menu - a compilation of ideas with Andrew

Tuna with ponzu, avocado mousse


For the non-fish eater - Egg à la toque


Louisiana White Shrimp, heirloom tomato, feta cheese


Mediterranean daurade, bell pepper mélange, cannellini beans, squid, warm vinaigrette


Free-range chicken breast, tzatziki sauce, pumpkin foam (bad lighting!)


Colorado dry-aged lamb loin, tzatziki sauce


Rasberry tarte with chocolate ganache and praline crunch. I was like three rasberries short...


Simple and fresh flavors this time around. The guests really enjoyed it, especially the shrimp dish and tzatziki sauce. =)

I really wish I had my cooking friends from France here with me on a daily basis for menu planning. It's funny how once I start chatting with them (especially Andrew and Amir), all these ideas start coming up. Bien fait!

Cochon de lait

Oink oink.