{"id":7241,"date":"2019-01-23T22:47:14","date_gmt":"2019-01-23T22:47:14","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7241"},"modified":"2019-01-25T18:18:31","modified_gmt":"2019-01-25T18:18:31","slug":"the-thank-you-dinner-t","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/01\/23\/the-thank-you-dinner-t\/","title":{"rendered":"The Thank You Dinner"},"content":{"rendered":"

Rather than give a gift over the holidays to clients, I chose to do a dinner for them all instead.\u00a0 We all collectively decided that after the holidays would be best.\u00a0 We could all breathe before diving into the culinary madness of doing multiple plated courses.\u00a0 It’s a lot of work to create and it’s exhausting to eat.<\/p>\n

Yeah, yeah, I know…real world problems.\u00a0 But I’m in a small rural town where every time I ask people to eat this way, they’re making a culinary leap of faith.\u00a0 I’m in burgers and bbq hell out here!\u00a0 Even the Mexican food is watered down.\u00a0 Don’t even get me started on the chile relleno dilemma.\u00a0 If it weren’t for pad thai, there would be no Thai food restaurant.\u00a0 Yes, that’s single.\u00a0 There are three, actually, but only one counts.\u00a0 Ahem.\u00a0 And even they offer Chinese options.<\/p>\n

Where was I?\u00a0 Oh right….culinary leaps of faith.\u00a0 Courses here don’t go past three.\u00a0 The appetizer, the main, and the dessert.\u00a0 Beyond that, people get confused.\u00a0 Amuse bouche has to be explained.\u00a0 No, the sorbet is not the dessert.\u00a0 No one can pronounce foie gras.\u00a0 It’s sous vide.\u00a0 Sous what?\u00a0 Ok fine.\u00a0 If bread isn’t served with absolutely everything people get suspicious.<\/p>\n

Without further adieu…the thank you dinner in pictures:<\/p>\n

Foie Gras with Sauternes carmelized onion, balsamic glaze, and freezed dried Fuji apple<\/p>\n

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Sous vide poached egg on arugula and radicchio with shaved shallot and radish, smoked applewood duck bacon, and duck fat dressing with truffle mustard<\/p>\n

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Duck meatlof with a roasted baby yukon potato in duck fat with cherry beef bone broth and wine reduction<\/p>\n

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Same<\/p>\n

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Kiwi sorbet<\/p>\n

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Sous vide filet mignon in shitake cream with pink peppercorns<\/p>\n

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Same<\/p>\n

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UPDATE:\u00a0 Pam got a pic of the grilled cheeses!\u00a0 Go Pam!\u00a0 These were Norwegian lobster on cracked wheat sourdough rounds in marinated labneh and comte cheese with a parmesan crust and chives.<\/p>\n

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50s style Hershey’s chocolate cake made by the lovely Elizabeth<\/p>\n

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She made two<\/p>\n

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No one got pictures of the cocktails, but here’s us hard at work<\/p>\n

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The wonderful owners of Joseph Jane Winery hosted us in their home.\u00a0 Hubs helped, but I was too busy to get pics of him.\u00a0 I’ll edit later if anyone has some with him in there.\u00a0 Thank you to the crew…Hubs, Elizabeth, and Pam!\u00a0 You guys worked so hard!\u00a0 Thanks to Leon and Kayla Glaser for letting us take over their house for a few hours!\u00a0 I think everyone had a great time.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rather than give a gift over the holidays to clients, I chose to do a dinner for them all instead.\u00a0 We all collectively decided that after the holidays would be best.\u00a0 We could all breathe before diving into the culinary madness of doing multiple plated…<\/p>\n","protected":false},"author":1,"featured_media":7352,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[114],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/01\/IMG_20190112_162244_2.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1SN","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7241"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7241"}],"version-history":[{"count":7,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7241\/revisions"}],"predecessor-version":[{"id":7379,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7241\/revisions\/7379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7352"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}