Here is the menu for my dinner party this evening for "P.S. and Friends", in Santa Rosa.
Braised Escargot in Garlic Parsley Butter "Burgundy-style" with Melted Green Chard and Toasted Baguette
Roasted Poularde Breasts with Natural Jus, Pommes Maxim & Slow-Cooked Leek & Thyme Quenelles
Pan-Roasted Beef Calotte with Cabernet Reduction, Fleurons, Turned Carrot, Pearl Onion & Brussels Sprouts Leaves
Poached Petrale Sole Baked in Puff Pastry with Duxelle, Cuisson Cream, Chives & Red Lumpfish Caviar
Chilled Asparagus Tips, Butter Lettuce, Poached Hen's Egg, Lardons, Tomato Compote & Champagne Vinaigrette
Griddled Pain Perdue with Crushed Pistachio Macaroon Crust, Caramelized Apples & Milk Caramel
Have a great day! Peace.
~R
About Me
- Chef Robert N. Corey
- I started in the food and beverage business in May of 1974. I am Chef/Owner of 12 Seasons Personal Chef and Sommelier Services(www.12seasonswinebar.com). The inspiration for the concept of my Personal Chef Service (originally called The French Manner) began in 1988 in Estes Park, Colorado. It began with the cooking of France and eventually migrated to other parts of the globe. Twenty-one years later in 2009, The French Manner has gone global and now operates as 12 Seasons Personal Chef & Sommelier Services. I still seek to do business under three basic premises: • We shall seek the highest echelon of clients for our services and cook creative, individualized menus for them • We will go anywhere, and do anything (for the appropriate costs) to provide memorable food & wine experiences • We will prepare the freshest of food products and serve our cuisine and wine in a professional and dignified manner... Peace.