Wowee what a week.  We did the biggest event to date…..eight courses for forty people.  Plated.  I got very nervous talking to people between courses and found myself doing deer in the headlights when it came time to describe what they were eating.  I really need to work on that.  Or get someone else to do it.

Diane was my sous and thank the universe for that woman.  We had to set up an entire kitchen complete with our Camp Chefs and sous vide wands.  They should sponsor us.  Truly.  I’m willing to bet that no one works the magic we do on our Camp Chef stoves.

We got a a fantastic write up in the newspaper and a local foodie group posted about us on Instagram complete with fabulous pictures.  I have no idea what’s going to happen next, but here was the menu:

~Lamb meatball on herbs de provence jasmine rice with black cherry sauce

~Squid ink ravioli filled with prawns, chives, basil, and parsley in a garlic, shallot, and white wine cream sauce

~Salad of whole heirloom cherry tomatoes, cucamelons, and radishes on endive with roasted heart shaped beets in a citrus vinaigrette

~Fresh pineapple sorbet (I did not get a pic of this, but it was delicious and we served it in teacups)

~Beef tenderloin sous vide, grill finished, with chimichurri sauce and fried parsnips brushed with tahini mustard

~Beer batter hush puppies with aged  English cheddar and diced hot peppers in a chipotle beer cheese sauce

~Cinnamon roll topped with apple pie ice cream and shards of cinnamon glass candy

~Salty milk chocolate brandy truffles robed in dark chocolate and topped with turbinado sugar

And here’s the actual menu I wrote, which Hannah, Elizabeth’s daughter, added her expert calligraphy skills to:

We did this shindig at Old 99, a local brewery here owned by the Hills.  Amanda did an amazing job putting the whole thing together.  Her husband Matt did an incredible job pairing the beers.  Everyone was flipping out over how well the beer pairings were and Amanda’s place setting antics were thoughtfully done and so well executed.  I just love her so much.  The theme was based on a book, The Night Circus, that Amanda loves.  Did I mention she’s a hot librarian?

Diane graciously gave her recipe for the squid ink pasta for all of you.  You can obtain the squid ink on Amazon.

Place the flour in a bowl of a stand mixer with the paddle attachment and make a well.  Blend the 1/2 cup water with the ink, Pernod, and food coloring, rinsing with the remaining tablespoon of water and add it all to the flour.  Mix on lower speeds, gather into a ball, cover with saran wrap, and let it rest in the refrigerator  for at least an hour.  The dough will keep for up to three days.

Thanks Diane AKA the Pasta Genius!

Diary Entry September 29th, 2018:

It’s official.  Elizabeth and I are now private chefs.  Tada!  After exhausting requests to cook in a hired capacity from friends, I’ve finally acquiesced.  My reluctance comes from being traumatized by the public after being forced to become a waitress by The Court Of Masters Of Sommeliers, only for them to change the rules years later on when you can and can’t take next level exams.  But that’s a completely different story.  The point is, I’m not a fan of the public, especially when they’re in a restaurant.  I can’t think of anything I’d hate worse than to be a chef in a restaurant, dealing with all the annoying patrons with all of their annoying complaints and even more annoying requests.  No thanks!

It was when I was managing a vineyard that I met and became friends with Elizabeth.  She’s kind of an enigma.  Mysterious and a little aloof, but she has an incredible work ethic.  She’s a woman not afraid of manual labor.  We were kindred spirits.  I was astonished that she instilled those ehtics into her five children, all of whom are wildly talented and equally unafraid of manaul labor.  That’s what vineyard work is, afterall….hard manual labor, often in less than favorable weather.  In the midst of that grueling work, we became solid friends, sharing funny stories about kids and husbands and life.  I cooked a meal for her husband’s school auction and we were convinced to make a go of this new direction.  We were a hit.  Our first official event happened last weekend.

Hubs and I are friends with Rudy and Dawn, who own Swinging From The Vines, a wine tour bus company.  Rudy is a common guest at our home for dinner.  I always cook too much and Rudy likes to eat, plus they live in our neighborhood.  It’s perfect.  Then he started bringing Dawn with him and I just love her so much!  All we do is laugh together, it’s great.  Rudy’s been bugging me forever to do food events for his tours.  Ok, fine.  I created some menu options with Elizabeth’s help.  Now Dawn wants holiday menus!  Happy now, Rudy?!  (he is)

So last weekend we did our first official party at Joseph Jane Winery.  This group chose the prime rib dinner and the shrimp crepes for the no meat folks.

The Menu:

~Herb roasted prime rib with smoked salt and au jus, truffle steak fries with asiago, salt and pepper asparagus, and chocolate cupcakes with milk chocolate ganache topped with fresh raspberries.

~White wine poached prawns draped in crepes topped with garlic leek cream sauce, baby red smashed potatoes in lemon butter parsley sauce, salt and pepper asparagus, and chocolate cupcakes with milk chocolate ganache topped with fresh raspberries.

Here’s the prime rib recipe

Here’s the crepes recipe (albeit using ham and swiss)