This dinner was for 130 students who are all apart of CMMA. I was truly happy to work on this dinner with Chef Andreini CMC, because I am just like the students attending the event, wanting to grow and learn more about our industry. The dinner was themed to showcase the many areas of food in a private club setting: Simple, local, new or modern. The menu: the starter a trio of sous-vide local golden beets with goat cheese cream and roasted shallot vinaigrette-CIA Tower (tomato avocado salad with crab meat and old bay)-French peanut cheese squash Soup with chipotle and crouton(paille), The main a Sous-vide Lamb loin with celery root puree, local baby red and yellow carrots, and crispy brussel sprouts with a pancetta vinaigrette and lamb demi-Dessert was prepared by Pastry Chef Camellia Pan.
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