Our first Gourmet society dinner was a great success. I would like to thank all the adventurous dinners who participated for making it a memorable evening. For the first course we took a page out of Thomas Kellers book "Under Pressure" We used compressed watermelon to create a tar-tar and used Sodium Alginate to create an "egg yolk" out of Mango. Also Pictured is a Seared Fois Gras on Brioche Toast Points, Sous-Vide Onion Confit, and Blueberry Gastrique.
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