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!

Sous-Vide at home!!!!!!!!

www.sousvidesupreme.com/index

Now you can sous-vide at home. Check it out, only $399!!!

Chef Brook.........a DAD!!!

On Saturday Chef Brook become the proud father of a beautiful baby girl named Eva. All of us here at Sawgrass are excited for Brook, Sara, and Eva and all of the fun the will have in the future.

Pork Short Ribs?

Trying to do a play here on pulled pork. I never liked the way pulled pork presents. Always looks like food from a BBQ place. So here were trying to present it like the way short ribs look. I cut the pork butt into rectangles, seasoned with salt and pepper, and seared them off. Now to cook them tender. I vacuumed sealed them with honey and placed them into a water bath at 148.5 degrees. I think it should take about 36 hours to get tender. I'll keep my fingers crossed!

Pork Belly

Pork Belly here with 2 spice rubs. One is 5-spice based for a Pacific Rim preperation and one is a black pepper-corriander based. Pork belly is basically "Fresh Bacon," and it will be part of our pork trio for the gourmet society.....if every thing goes as planned!

Preparing for Liquid Nitrogen!!!

This will be the well where we can hold the liquid nitrogen. The bowl is nestled in some spray insulation to help slow the evaporation. Liquid nitrogen is always converting back to a gas, but this will help slow the process. We will be preparing dip-n-dots for our next gourmet society dinner. If...... i can get my hands on some liquid nitrogen!
Thanks Mike.

JRB STUDIOS - Member Guest Ice Pics

Special Tahnks to JRB Studios for taking such great pictures of our ice scluptures