Irish bread (served at all holidays and celebrations public or private)
Fresh, baked same day, baguettes with sea salt, butter and radishes
Greek cheese in phyllo
Cheese tray with pears and manchego
Fresh basil, heirloom tomato and mozzarella salad on farm fresh arugula
Red bliss potatoes with lemon and capers
My almost famous, what I call “cold oven roasted salmon”. Which is to say that I start the salmon in a cold oven set to 425. Set the timer for 20 minutes and it’s perfect
Lastly I made twice cooked short ribs of beef. They were boneless and honestly looked more like NY strip loins than short ribs….
Take the ribs and give them a quick grilling for flavor. Twice cooked!
Here are some scenes from the buffet!
I also engineered a photo tribute on our hutch !