Willy Presley??????????????

Willy came to work today ready to let loose!

New Years Ice Carving!!!!

My New Toys....... I mean Tools.

My new Makita Die Grinder. Lots of power and control.
Tracing Bit to draw outlines and trace stencils

V-Bit for adding details

The Burr Bit 125

Specially made for ice carving. Kind of scary but it shapes great.

Keep your eye out for some new Ice carvings.

Gourmet Society.. Holiday Dinner

Surf & Turf

Waygu Beef Carpaccio with Whole Grain Mustard Ice Cream

Scallop Carpaccio with Creme Fraiche and Sturgeon Caviar

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Artic Salad

Granite of Salad Greens, Tomatoes, Balsamic Vinegar

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Lobster Consomme

Sherry Noodles and Lobster Sausage

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Roasted Rack Of Lamb

Rainbow Carrots, Mint Cavair, And Yogurt Spheres

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Veal Roulade

Veal Tenderloin, Mushroom Duxelle, Cauliflour Puree, Red wine Reduction

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Fois Gras Brulee

Goose Liver, Custard, Seared Apples, Crostinis

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Root Vegetable Cake

Carrots, Parsnips, Candies Beets, White Chocolate Ice Cream

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Cheese Course

Caulhill Porter, Honeycomb, Smoked Gouda, Dried Apricots, Cherries

Thank-You for supporting the Gourmet Society. Best Wishes... Chef Perry

Sorry..........lack of posts.

My camera has been broken, so I have not been posting. Sorry to any of my followers. I just got if fixed so expect alot of posts in the future.

Getting Ready for Christmas!!!

On Behalf of my staff I would like to wish everyone a wonderful and safe Holidays!!!

Thank-you For your Support

Chef Perry

Les Petite Gourmets

Our Chefs in training decorated holiday cookies and made a Yule Log.

After that they were treated to french fries while they watch me do an Ice Carving Demonstration.

Santa Brunch Preperations

Happy Thanksgiving!

The Costumes.... cant get enough of these pictures

Some Random Photos

A few pictures from member guest. Dre and JRB Studios did an incredible job.

Chaine Dinner..Picture from the newspaper

Special thanks to Brook and Ben for their help in planning and preparing the dinner. Michael and the staff for the great service.

Fig Stuffed Turkey Breast

If you look close, its impossible to tell how i got the figs in there and when you slice the turkey the figs don't fall out.

We took fresh turkey breasts and butterflied them. Sprinkled them with Transglutimase ( a fermented protein powder that works as a binder, also know as "Meat Glue.") Then we rolled the breast and wrapped very tight in saran wrap, Vacuum sealed them under pressure, then slow cooked them in a water bath at 165 degrees. The slow cooking took about 3 hours after which we place them in a hot oven to give a littler color. Results were perfectly cooked with a nice presentation.

This has opened up a lot of new ideas, maybe next time we add some cranberries sand maybe some fresh herbs.

Les Petite Gourmets

Soo much fun we all had today!!!!
Today our Chefs made Stuffed Cornish Game hens. They learned about Salmonella and proper sanitation techniques. They first made sausage dressing and then stuffed the bird. For dessert they prepared a fruit tart with fresh berries and pastry cream. Then a tour of the facility. Somewhere in between we took turns telling jokes. I'm so proud of our little chefs and thank them for giving me the opportunity to have such a fun program.

My Little Chefs - Kids Cooking Class

Sawgrass Culinary Academy

Today we mastered sauces. Our Lecture cover the Mother sauces of Classical French cuisine, stocks, thickening sauce, Aioli based sauces, and Vegetable sauces.

Great job by all of our Culinary Students. Fun was had by all. Thanks to the Sawgrass staff for their support and our Wonderful members for giving us the opportunity. Looking forward to the next class!!!!

Chef Perry

Gourmet Society - The Food

Homemade Ricotta Cheese

Olive Bread Crustini, Local Honeycomb, Dried Fruit

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Caprese Soup

Tomato Water, Mozzarella Spaghetti, Basil Caviar, Balsamic

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Butter Poached Maine Lobster

Brown Butter Powder, Lemon Aioli, Lobster Gelatin

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Study of Pork

Belly, Butt, Tenderloin, Pickled Vegetables

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Deconstructed Banana Split

Nitrogen Ice Cream, Banana Powder, Chocolate Syrup, Cherry

More Behind the Scenes

Ben making Ice Cream using Liquid Nitrogen

Eric making Basil Cavair using Sodium Alginate and Calcium Chloride

Gourmet Society - Behind the scenes

Kevin makes the Mozzarella Noddles with Agar
Oswald putting the finishing touches on the Caprese Soup
Nitro Dip-n-Dots

Enver loves getting his picture taken!