good eats

Occasionally, cooks from the kitchen will drop off some foods for my (pastry) Chef, and he'll offer it to us pastry cooks to eat :)

Some dishes that I've had in the past few weeks:

Duo Of Beef black angus short ribs with stewed lentils, caramelized salsify wagyu tenderloin, red wine glazed pearl onions carrot confit, sauce bordelaise (sidenote -- eating this dish made me feel like my arteries had just clogged. IT was sooooooooo heavy... yummy, but supperrr heavy).

Red Wine Braised Monkfish Tail Coated With Bacon Chipspommes lyonnaise, cipollini onion tempura grilled porcini, bone marrow-bordelaise sauce

Pumpkin Seed And Speck Ham Crusted Sea Scallopscaramelized endive, glazed jerusalem artichoke, doppelbock beer jus

OH. Anddddddddd a white truffle pasta dish, which if you ordered off the menu, would be a $100 supplement to your bill!!!! My chef was like "hurry up and eat it before Daniel (THE Daniel) comes over and smells the truffle on your breath". Hahahahaha... Because if he found out we were eating such an expensive dish. . . oh boy.