or Connect
New Posts  All Forums:Forum Nav:

Duckhorn Wine Dinner

post #1 of 6
Thread Starter 
So we finsihed and executed a wine dinner for 89 people at the restaurant the other day and the food turned out fantastic. It was the first time that I have used sous vide for more than my wife and myself. Was a little shaky when i went to reheat the lamb and I increased the water temp for the initial shock of putting the lamb back in, but dropped really fast. Had to take quarts of hot water to increase the temp of the water fast. First I cooked the lamb at 138.5 for 2 hours then chilled down in an ice bath. The next day for service I reheated at 150 for 30 minutes. The lamb turned out perfect.

Gear mentioned in this thread:

post #2 of 6
Where's the wine and where's the Duck....?

Duckhorn Three Palms is one of my personal favorites. What did you serve?
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #3 of 6
nice job Mark!!! I know Pembroke has alot of experience with sous vide. I'm sure he will chime in.......
post #4 of 6
Thread Starter 
Amuse: Parmesan Pork Shoulder Napolean

1st Course: Bouillabaise w/ 2008 Duckhorn Sauvignon Blanc


2nd Course: Homemade Pasta a la Chitarra with Braised Pork Belly
Celery Root Puree, Reduction of Braising Liquid, Beet and Fennel Salad in citrus champagne vinagrette w/ 2007 Duckhorn Merlot



3rd Course: Sous Vide Rack of Lamb, Sweet Potato Risotto w/ 2007Duckhorn Decoy


4th Course: Vanilla Bean Pot de Creme w/ 2006 Paraduxx
post #5 of 6
Looks great! Some one was busy making pasta!
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #6 of 6
Thread Starter 
Yeah, took us a while to make that much pasta...we filled that tree up 3 times and just had enough.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Gear mentioned in this thread: