We finished our last tasting of the year.
The theme was nuts so I chose
to call it nutcracker in the spirit of Christmas.
Each tasting on the menu featured the variety of nut used in that dish with
some fun facts to entertain the guests.
The first tasting was called COCONUT SNOWBALL and consisted of 1 1/2 oz
eggnog and 1 oz of coconut rum, garnished with a cherry.
The second tasting was prepared by my Sous-Chef Mario Radilla
and he chose to make MACADAMIA BREADED JUMBO SHRIMP with pina colada
sauce and a Polynesian coleslaw.
The third dish was prepared by one of my cooks named Randy Matson and he
chose to do a dish consisting of a vegetable boqueuet with SWEET POTATO PECAN MASH and pork tenderloin medallions with a DRIED CHERRY PECAN SAUCE.
The fourth and final dish was homemade yule log filled with HAZELNUT BAILEYS
cream cheese, topped with dark chocolate ganache and garnished with frozed
peppermint-chocolate foam and a white chocolate Christmas tree.
We are looking forward to starting another year to "Taste"