Gourmet Society

Beautiful Setting for our dinner
Brook working his magic on the grill.

Jennifer.. she's here, she's there, she's everywhere!!!

Brook briefing the Gourmet Society on Jefferson Burbon.

Gourmet Society

Cathy enjoying, good food, good wine, and great company!!! Cathy has made it to every Gourmet society dinner since we started!!! We might have to make her the President.
Grilled Waygu Beef Ribeye steak with grilled asparagus, roasted red pepper, warm potato salad, and compound butter.

Maple Planked Salmon with Pineapple-Jalapeno Glaze and Mango Slaw.

Tuna Ceviche with coconut, Lime, Cilantro, and Basil.

Gourmet Society - January

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

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

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!

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!

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.

Whipped Hollandaise

During a discussion with Chef Mike Ramsey (Jacksonville Country Club) and Chef Marcos (San Jose Country Club), they spoke of a whipped Hollandaise, cooked sous vide, and charged in a whipped cream canister. Well I figured I would try it out at my gourmet dinner. We vacuum sealed 1 lb of butter with 4 egg yolks a squeeze of lemon, and a dash of Tabasco. Droped it in the water bath at 144 degrees for 30 min. the fill the canister. We charged it with 2 nitrous charges and...... presto, Whipped Hollandaise.

Gourmet Society Members

Gourmet Society Group Picture in the Dark!

2nd Gourmet Society

Coconut
"Sphere"
with Vanilla Pineapple Compote with Mint








Lomi Lomi Salmon
Salt Cured Salmon tossed with Pineapple and Tomato served with Curry Foam and Cilantro