SPRING GOURMET DINNERCalligraphy by

Linda Schneider

Chefs

Jessa Greenfield & Allan Berman

Linda’s Calligraphy

Table Setting with Jade plant

Table Setting at Sunset

Making the first Cornet

Cornet batter in stencil

Finishing the Infused Egg Custard

White Truffle oil infused Custard with Black Truffle Ragout

Breaded Slipper Lobster

Finishing Slipper Lobster crusted with Quinoa

Final touches to the Lobster

Slipper Lobster on work surface

Quinoa Crusted Slipper Lobster on Slate

Jessa about to make the Cotton Candy

Jessa making Cotton Candy

Allan opening cotton candy for the Nymph packet

Applying Coconut Milk Powder

Thai Nymph Packets

Assembling the Thai Nymph

Presenting the Thai Nymph

Lemongrass Consommé with Asparagus tips

Pondering or Admiring the Lemongrass Soup

Slow roasted heirloom tomatoes

Partial Caramelized Tomato and bread ready for Toasting

Plating the Slow Roasted Heirloom Salad

Main Course, Marinated Duck Breast

Chefs preparing the dessert

Starting Dessert

Jessa making whipped cream

Plating the dessert

Scallop Shaped Pastry with Marinated Fresh Fruit

More than One Way to Eat Dessert

Special Guests!

Aftermath

Acknowledgments A mantra of mine I tell aspiring cooks is

make the recipe your own. I drew my inspirations for some of the dishes from three sources. Two magnificent cookbooks.

A Day at elBulli and Insight into the ideas, methods and creativity of Ferran Adrià

The French Laundry Lastly my own imagination.

Acknowledgements Jessa took my mantra to heart and we

substituted certain ingredients in some of the dishes without sacrificing the integrity of the dish. We enjoyed putting on this meal and seeing the Wow factor register on the faces of these special guests.

Allan & Jessa