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Still have some skills in the kitchen

post #1 of 7
Thread Starter 

This past weekend I threw a surprise birthday for my wife and the food and party was actually pretty decent. She loves Paris so I did a Paris theme for her complete with the Eiffel tower in ice.

 

 

Eiffel tower wine holder out of ice. My wonderful friends at Nadeau's Ice Sculptures (http://www.nadeauice.com/) let me come in and bang this out for the party. I was quite a bit slower than when I used to do this regularly but it came together alright. 

 

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Standard crudites display.

 

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Cheese and fruit display.

Cheese:

  • Comte
  • p'tit basque
  • Morbier
  • Triple Creme
  • La Fleur
  • Bleu d'Auvergne
  • Mimolette 

 

 

298451_2382131148955_1120984112_2788710_1615058463_n.jpg

 

316071_2382131468963_1120984112_2788711_1447507814_n.jpg

 

Also served smoked salmon and shrimp cocktail

 

*Next to the cake (right) were L'artisan macaroons. French pastry chef in San Francisco who studied under Pierre Herme. Thanks for the tip Bonbini!

 

314418_2382130188931_1120984112_2788708_812750180_n.jpg

 

Had the cake made at Toni Patisserie in Hinsdale Illinois. It was huge and expensive.

 

IMG_6567.JPG

 

IMG_6584.JPG

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 7

Wow. Stunning. You can be proud!! licklips.gif

post #3 of 7

Nice Job. As I have said many times. ""You gotta have it in the hands"" and you do, you never lose it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 7

This is amazing.  Lucky lady! 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 7

Nicko,

 

What a beautiful ice sculpture especially having inserts for the wine. Everything else  looks great, beautiful cake - and the chocolate piping ....awesome.

 

Your skills are probably better than they have ever been, you never lose it.

 

I Love Paris

 

http://youtu.be/9Od4TJYxjgk

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 7
Thread Starter 

I think Paris is one of the greatest cities. Often I speak with people who have disdain for the French but I have not had and difficulty with them. What continues to amaze me about Paris is you can start walking with no direction and see and experience the most amazing sites, cafes, shops, etc. It is hard not to fall in love the with food and the passion for the food there. Such a different take on life, friends, family, and food. 

 

It was a great party.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #7 of 7

I love love love Paris, beautiful city wonderful vibe.  I will admit though that my experiences there have left me a little displeased with how I was treated.  I speak a little french, enough to get by and always made a valiant attempt to speak french.  The french were vile, they always scoffed at me.  My pronunciation is fantastic I've been told, even if I don't speak too much french and understand even less.  I don't know what's wrong with them, why so mean?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

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