I'm a'gonna cook some real food!!!

[chrose]

Heyo. A few weeks back the local radio station was sponsoring a fund raiser for a local community hospital. The former Exec. Chef and now Exec. of Culinary Development for Wegmans Grocers generously offered up his services and money to donate a dinner for 8 to the highest bidder. I'm not sure what the winning bid was but I'm sure it was very generous. I ran into the chef a couple of weeks later and offered my services for the evening. It's been awhile since I did a "real party" with "real cuisine", and I am really looking forward to it. It's on a Saturday and he said he would do the bulk of the prep Friday night. So I don't know how much he will actually need me to do, but it will be fun to work with a pro again!
Here's the menu for the evening:

Hor’s D’ouevres

Gougeres
Black truffle custards
Salsify and Serrano ham “firecrackers”

FIRST Course

Atlantic salmon, cured with citrus and herbs and served with celery root and green apple remoulade


SECOND COURSE

Potage of white vegetables with dark rye tuille

THIRD COURSE

Seared sea scallops and blue Hubbard squash puree with pure maple gastrique and toasted pumpkin seeds

FOURTH COURSE

Crispy duck breast and braised leg served with toasted barley “risotto”, roasted beets and sautéed greens

FIFTH COURSE

Today’s ripe cheeses. Toasted miche, ripe fruit and candied pecans

FINAL COURSE

True apple tarte tatin and Madagascan vanilla bean ice cream with drunken sultanas

Yee hah!!!!!!!!!!!!!!!!!!!!!!!!

[cakerookie]

Congrats Ch. I know your glad to be back at it agian. Thats a great menu I especially like the dessert.

I know I was proably not suppose to post here but no one has complained thus far.

[Greg]

From the looks of things, you're in for some fun. I especially like the duck.

[shroomgirl]

fun menu!
you'll have to fill us in on what a firecracker is.....and white soup....
putting apple in with the celery root is a nice touch (I may borrow that)

Looks like good eats and a doable menu!

[oldschool1982]

Danny sure knows what he's doing. Wegmans is about the best out there. Sure miss them especially that store in...Oh crap I forget but it was east of Rochester and the pride of the company! Anyhow that is really a great menu. Haven't seen salsify used in a recipe since the early 90's back in Atlanta. the entire menu is actually very refreshing to see.

Hey just check out the site http://www.wegmans.com/

especially Tastings Restaurant!

[Blade55440]

Stupid question: what's "gougeres"?

moving past that, sounds like an exciting menu... wish I could be there to help.

So far in my experience, event menus have been the most fun to prepare. I especially like being able to meet the great culinary minds of the area and learn what I can from em (that...and try to squeeze in a plug for myself if possible. Cheesy yes I know).

Good luck man!

[Someday]

Its basically pate a choux, with gruyere cheese, baked into little rounds.

They are hollow inside so they are easy to fill with an aioli or some thick sauce.

[chrose]

Originally Posted by oldschool1982

Danny sure knows what he's doing. Wegmans is about the best out there. Sure miss them especially that store in...Oh crap I forget but it was east of Rochester and the pride of the company!

Actually Danny and Wegmans has nothing to do with this particular event. Russell the Chef is doing this all on his own. But you are right in that Danny really does know what he is doing. He is a very astute businessman.
The store you are thinking about should be the Pittsford store which is the "flagship" operation. That is also where Tastings is.
Hopefully I will remember to bring a camera and take some shots.