California Culinary Academy
Adrienne and I went to my company's holiday party last night. It was at the California Culinary Academy in San Francisco. It's a great venue and the food was amazing (in quality and variety). In addition to the cold appetizer buffet and the assorted cakes and pastries for dessert, the hot entree buffet consisted of:- Flank Steak Roulad with Wild Mushroom Duxelle served with Green Peppercorn Sauce
- Pork Loin Stuffed with Pancetta and Cilantro served with Carmelized Onions
- Turkey Breast Roulade with a Sweet Potato and Walnut Stuffing served with Orange Cranberry Relish
- Prime Rib marinated in Fresh Herbs with Beet Horseradish Sour Cream and Natural Jus
- Prawns Sauteed in Butter, Lemon, Wine Sauce with Tomato Concasse and Topped with Fried Capers
- Halibut with Tapanade Crust Served Over Arugula Orzo Salad
- Seared Duck Breast Served with Pomegranate Sauce
- Rabbit Braised in Red Wine with Carrots, Cippolini Onions, and Celery, served Over Soft Gorgonzola Polenta
- Black Pepper Crusted Rack of Lamb served with Trumpet Royale Glace de Viande and Garnished with Gremolata
- Leek and Celeric Souffle
- Butternut Squash Soup with Sage Oil
- Ratatouille with Eggplant, Zucchini, Onion, Tomato, Mushrooms and Lavendar
- Roasted Red Beets with Sauteed Chard and Balsamic Braised Cippolini Onions
- Kabocha Squash Gnocchi with Brown Butter and Fried Sage
- Lemon Parmesan Risotto Cake with Tomato Basil Relish
- Yukon Gold Roasted Garlic Mashed Potatoes with Truffle Oil
- Cannelini and Cranberry Beans tossed with Garlic Confit and Basil Pesto
At the end of the evening, we got to choose from several gifts from the gift shop. I chose a hat, and Adrienne chose "Tapas Made Easy" by Tomas Garcia. I was looking through it and there is a section just on stuffed eggs. Besides a basic deviled egg, you can make tuna-stuffed eggs, stuffed eggs with ham, stuffed eggs with crab and stuffed eggs with capers and gherkins. Who knew?
posted by Dave @ 8:30 AM
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