Enjoy a trip down memory lane, as each course represents key components of my Cheffing career.
Oven roasted butternut squash, turned into crispy croquettes. Paired with a pomegranate goat cheese mousse, maple candied bacon and chive oil.
Pan seared pork tenderloin accomapanied with chimmichurri sauce. Served along side with glazed parsnip and herloom carrots and charred garlic broccolini.
Layers of marcapone mousse, gingerbread snap cookies soaked in rum spiked espresso ginger tea. Topped with fresh raspberries.