trhee's Food Porn...
- Thread starter trhee
- Start date
toxcrusadr
Omelette au Fromage
Just checking in on this thread...wow. Thanks for sharing!
trhee
ㅇtㅈyㅅr
Last night I had a dinner event for 19 guests. The main course was filet mignon so I prepared 21 steaks and by the time the event got under way, only 18 guests were seated which meant 3 steaks leftover.
The Ambassador was serving wine from his personal stock down in the wine cellar and tonight's selection was a 2009 Robert Mondavi Opus One (about $250/bottle). The Ambassador is very fond of wine and his personal collection has some rather nice bottles versus the State Department's wine stock which is the typical boring $12~25 bottles of Kendall Jackson, Robert Mondavi, Hess, etc...
This is how I sometimes unwind at the end of the night after the last course goes out. A bottle of the Opus One along with a couple beers and a small plate of filet mignon along with herb and black pepper crusted salami, soppressata and parmesan. It's little moments like these that make all the years of hard work very worthwhile.
The Ambassador was serving wine from his personal stock down in the wine cellar and tonight's selection was a 2009 Robert Mondavi Opus One (about $250/bottle). The Ambassador is very fond of wine and his personal collection has some rather nice bottles versus the State Department's wine stock which is the typical boring $12~25 bottles of Kendall Jackson, Robert Mondavi, Hess, etc...
This is how I sometimes unwind at the end of the night after the last course goes out. A bottle of the Opus One along with a couple beers and a small plate of filet mignon along with herb and black pepper crusted salami, soppressata and parmesan. It's little moments like these that make all the years of hard work very worthwhile.
Once trimmed of the fat and sinew, the "chain" of a beef tenderloin is a great part to use for hors d'oeuvres and canapés.
Beautiful!:yes:
GuyK
Addicted Member
"Garlic Hoisin Glazed Salmon w/ Potato Purée & Zucchini Ribbons"
Camera: Samsung Galaxy S4
App: Camera360, Aviary
This photo has made me drool like Pavlov's dog. Damn, that looks good!
slippers-on
Music...let it move you!
"Garlic Hoisin Glazed Salmon w/ Potato Purée & Zucchini Ribbons"
Camera: Samsung Galaxy S4
App: Camera360, Aviary
Man...that looks GOOD!
trhee
ㅇtㅈyㅅr
trhee
ㅇtㅈyㅅr
Creole Chicken, Shrimp & Sausage Stew...
Just to show that everything isn't fancy shmancy everyday, I've been cooking more homestyle and comfort foods lately. The Ambassador and wife have been away for 10 days in the US so I've been just cooking for the kids and this was part of tonight's dinner, right before being plated.
"Creole Chicken, Shrimp & Sausage Stew" served over rice. A simple Caeser Salad even though the kids barely touch anything that has anything to do with vegetables. Homemade raspberry and mango sherbet for dessert.
Just to show that everything isn't fancy shmancy everyday, I've been cooking more homestyle and comfort foods lately. The Ambassador and wife have been away for 10 days in the US so I've been just cooking for the kids and this was part of tonight's dinner, right before being plated.
"Creole Chicken, Shrimp & Sausage Stew" served over rice. A simple Caeser Salad even though the kids barely touch anything that has anything to do with vegetables. Homemade raspberry and mango sherbet for dessert.
trhee
ㅇtㅈyㅅr
Really? How would you know without having tasted my food, unless you have a special ability to taste and smell food thru a computer monitor?
I've cooked as an Executive Chef for 2 different Presidents and First Ladies (twice for Clinton and once for Bush), 3 different 4-Star Generals on several occasions (4x for Thurman, 3x for Scaparrotti, 1x Schwarzkopf), Senators, Governors, Ambassadors, Diplomats and a long list of celebrities and high profile figures. Those opportunities don't come around often to those who are "overrated". I believe my resume speaks for itself.
But then again, maybe I've just been more lucky than the next guy. Maybe I should change careers as a fledgling photographer.
I've cooked as an Executive Chef for 2 different Presidents and First Ladies (twice for Clinton and once for Bush), 3 different 4-Star Generals on several occasions (4x for Thurman, 3x for Scaparrotti, 1x Schwarzkopf), Senators, Governors, Ambassadors, Diplomats and a long list of celebrities and high profile figures. Those opportunities don't come around often to those who are "overrated". I believe my resume speaks for itself.
But then again, maybe I've just been more lucky than the next guy. Maybe I should change careers as a fledgling photographer.
frankbooth
Super Member
That Creole chicken shrimp thing looks divine. My wife would love that.
and she would love those tomato's with parm. I have to make sure she doesn't see this page....she might realize I'm a hack cook!
and she would love those tomato's with parm. I have to make sure she doesn't see this page....she might realize I'm a hack cook!
Robinhawaii
Super Member
Trhee:
It is always an honor to see your art. Not just the epicurean platings, but your beautiful photography and great stories that accompany them. Thank you for opening a window into your artistic mind. I simply love the inspiration that comes from seeing another's works of art--often they are breathtaking.
Mahalo,
Rob
It is always an honor to see your art. Not just the epicurean platings, but your beautiful photography and great stories that accompany them. Thank you for opening a window into your artistic mind. I simply love the inspiration that comes from seeing another's works of art--often they are breathtaking.
Mahalo,
Rob
timofred
I'm just a garbage man...
Just to show that everything isn't fancy shmancy everyday, I've been cooking more homestyle and comfort foods lately. The Ambassador and wife have been away for 10 days in the US so I've been just cooking for the kids and this was part of tonight's dinner, right before being plated.
"Creole Chicken, Shrimp & Sausage Stew" served over rice. A simple Caeser Salad even though the kids barely touch anything that has anything to do with vegetables. Homemade raspberry and mango sherbet for dessert.
You had me with the photo, but then I read the dessert !!:thmbsp:
thank you, your menu always has me dooling.
timo
