2.25 LB Lobster Tail From Safeharbor in Mayport

Local Florida Lobster brought in to the Docks of Safeharbor in Mayport. Special thanks to Chris Wooten and Gerald Pack for saving me the good stuff!!!

Happy Birthday Katie Roderick

Thanks to Katie, The Rodericks, and Friends for Celebrating this Special Birthday with us at the Beach Club!

Culinary Academy II

Molecular Gastronomy

Menu

Trio of Popcorn

A Demonstration of Tapioca Maltodextrin using Truffle Oil,

Bacon Fat, Nutella

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Fruit Salad Soup

Sperification Techniques using Sodium Alginate

And Calcium Chloride

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Surf and Turf

Flounder and Hanger Steak Prepared Sous Vide

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Panna Cotta

Techniques of Agar, Vegetarian Gelatin

Chef Brook Adams

Chef Brook executed an Incredible Dinner this evening.

Menu

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Carrot Ribbon Salad with Aromatic Spices, Mint,

Orange and Toasted Hazelnut Vinagrette

Genesis by Hogue Cellars Chardonnay

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Polenta Crusted Scallop with Yukon Potatoe Rissotto

Applewood Smoked Bacon

Hogue Cellars Reserve Chardonnay

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Seared Colorado Lamb Loin with Roasted Cherry Demi,

Red Beet Poato Puree & Baby Vegetables

Hogue Cellers Reserved Cabernet Sauvignon

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Cypress Grove Chevre Cheesecake, Strawberry Jam, Toasted

Cinnamon Brioche

Genesis by Hogue Cellers Syrah

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Chef Joes Apple Trio

Hogue Late Harvest Riesling

"An Evening with a Master"

This evening our members were treated to very special dinner with a Menu Prepared by Chef de Cusine Brook Adams and Wines selected by Master Sommelier Brian Koziol.

Nice Catch Enver!

Fresh catch of the day. Hog Snapper caught this morning from the docks of safe Harbor in Mayport.

Our Pastry Chef Joe Mclaughlin

Joe joined us a few months ago and we are very excited to have him here. He brings a wealth of knowledge and experience to our department as I'm sure you have noticed in our new selection of breads and desserts.

Homemade Pasta

Top - Beet Pasta

Middle - Chocolate Pasta

Bottom - Porchini Fettuccine for tonights Scallop Special.

Gourmet Society Group Picture in the Dark!

The BC Kitchen Staff

Ben

Marvin, Eric, And Enver

Kevin

Just in case you were ever wondering what a great staff looks like.

Kobe Beef

Look at the marbeling. Awsome.

Gourmet III Cont.

Top - Carmelized Marshmallow Milkshake

Bottom - Cheese course, Smoked Cheddar, Havarti Dill, Compresed Melons

Gourmet Society III

Top - Olive Oil Poached Trigger Fish cooked Sous Vide at 128 degrees. Served with frsh local Peas, and Tarragon Foam.

Middle - Porcini Flan with Truffle Dashi Foam and Jumbo Lump Crab Meat

Bottom - Kobe Beef Served with Brown Butter and Sunchoke Puree

Pink Snappers

Catch of the day! Fresh Pink Sanappers from the Docks Of Safe Harbor in Mayport.

Sous Vide

Here are a few pictures of the equipment necessary for the Sous Vide cooking process. The first picture is the Thermo Circulator. It controls the temperature of the water as well as keeping the water moving. This devise can keep the water temperature to + or - 1 degree. Underneath is the Vacuum sealer. This machine can pack solid or liquid foods under pressure in a food grade plastic bag.

The Theory of Sous Vide. Your product is vacuum sealed with some flavorings. Cooked in a water bath at the desired temperature you want the product to be finished at. For example, a med rare steak would be cooked at 125 degrees. Then removed from the bag and quickly seared in a hot pan. The vacuum seal prevents not only the water from contacting the meat, but helps keep the juices in the meat. The juices that do escape are kept close to the meat creating a basting effect.

LOBSTER DUMP!!!!!

Maine Lobsters, Corn on the Cob, Red Bliss Potatoes, Sausage, And Chicken and boiled together and dumped on the table!!!

More Little Chef Pictures

Looks like fun to me!!

Les Petite Gourmets 2

What an exciting day today. We made Lasagna and Chocolate cake!!! Stopped the lobsters from escaping!!! Toured the kitchen and Drank Apple Juice from wine glasses. Who could ask for more!