March 17, 2009

Tuesday with Chef T

It's Keen to be Green. Happy St. Patricks Day. What probably was going to be just an O.K. event turned out to be one of the best dinners yet. Everything, and I mean everything was great. Baseball Mike, thanks for bringing the beer. A little practice on making Black N Tans for next year so they're more Black N Tan instead of brown. :) Chef Tahya, wow, what an amazing Corned Beef. It was awesome. And the grilled Cabbage was also really good. Sandy, thanks for stepping up and making the Butterscotch Pie again. The salt amount was right however the amount of filling did seem a bit low. Did you happen to burn some of the filling to the pan? Just a thought. Everyone brought their "A" game and the event was awesome. Our menu;



Sauteed Salmon w/ Raisin Caper butter
Corned Beef Brisket w/ sweet mustard glaze
Guinness spicy mustard sauce
Grilled Cabbage
Smashed Potatoes

Butterscotch Pie

Cigars on the patio. (thanks Baseball Mike)

Thanks to everyone for participating.

March 3, 2009

Tuesday with Chef T



Happy Birthday Schaweetie. So it's Karen's big "4 - 2". Yaaahoooo. I decided to use the number "4" and "2" candle's instead of 42 small candles. That way the fire department didn't have to be on stand-by. Everything was great, and I mean EVERYTHING. First, Baseball Mike. Thank you for making a Chocolate Milk run. Couldn't have tasted the great chocolate martini's without it. We all appreciate your speedy driving. Also, thanks for the wine. In addition to what Movie-man brought, I'm sure we all had enough to keep us happy. Next, Tracy, thank you very much for the awesome Bruschetta. I can still taste the tomatoes. Yum. The stuffed mushroom caps were also amazing. I think at that point I had already eaten too much. Yummy. I know that stuffed mushroom are a pain in the *%$@*. I used to have those and stuffed shells on my catering menu and decided to remove them after I did a graduation party and had to stuff 200 shells. NEVER AGAIN I promised myself. So, I can empathize with your experience. Lots of work but I think everyone appreciated them, they really were great. Movie-man, nice job on the shrimp and a big THANK YOU for stepping up and doing them in the first place. Karen appreciated it and I'm sure the rest of the guests did as well. Also, thanks for most of the wine we all enjoyed. Chef Tahya, thank you for the vegetable medley, shredding the Brussel Sprouts (about as much fun as stuffing shells), and helping with the dishes. Not that I'm one to pat myself on the back, but I will say the birthday cake was pretty darn good. Oh, sorry, before that we had the Beef Tenderloin w/ mushroom ragout and the Brussel Sprouts with parmesan cheese. Yummy. The menu was sort of built around Karens' wishes and I know she very much appreciated everybody's efforts.
Our Birthday Menu for Chef T's lovely wife Karen;

Chocolate Martini

Bruschetta
Stuffed Mushroom Caps
Shrimp Cocktail

Herb crusted Beef Tenderloin
Mixed vegetable medley with home grown pumpkin
Shredded Brussel Sprouts w/ Parmesan cheese

Red Velvet Cake








Our wines:
Marc Kreydenweiss Andlau Riesling 2001
Marc Kreydenweiss Kritt Gewurztraminer "Les Charmes" 2002
Torbreck "The Steading" 2002
Still Water Vyds Syrah 2005
Clarendon Hills Moritz Vyd Shiraz 1.75ML 1999
Stonestreet Legacy 1995






Thanks to everyone. Another stellar event. The friends, the food, the wine... it was all great and I know Karen had a great birthday.

Ciao