Cooking for a Cause

This past Saturday I had the pleasure of being the pastry chef for a very special dinner.  My good friend and fellow chef Paul Johnson is going on a mission trip with his family and church to Moldova this summer.  To help raise money for the trip, he auctioned off his services in the form of a five course meal for six people.  The auction ended at $600!  The night turned out wonderful with great food and the chance to get in the kitchen cooking for such a wonderful cause!  Check out the wonderful creations we made!

Chefs for the night: Me, Paul Johnson and Kristen Beasley

Sous chef Kristen plating the amuse bouche

Amuse Bouche: Gouda stone ground grits with rendered pork belly and bourbon glazed apples

 

First Course: Market salad with heirloom tomatoes and carrots, shaved golden and red beets, radishes, and blood orange vinaigrette

Second Course: Tuna and avacado tartare with soft-boiled quail eggs, wonton crisps, radish sprouts, and pickled ginger

Chef Paul plating the fish course

Third Course: Poached Chilean sea bass with roasted corn citrus salsa, charred leeks, and bouillabaise foam

Fourth Course: Reverse-seared North Carolina bison with black garlic risotta, asparagus puree, sauteed baby carrots, and Merlot wine reduction

That's me plating up dessert!

Dessert: Chocolate mousse and caramel jelly cake, almond financier, cherry-Port compote, Port reduction, and sour cream ice cream

Mignardise: Strawberries and cream with toasted hazelnuts

Our happy diners!

Hope you enjoyed the feast for your eyes!