For the food porn crowd

[cheferman65]

A few random shots from the last 2 weeks at work,
Tis the height of our "season" here and quite a bit of activity for the membership. Tournaments, wine dinners, a la carte, etc.

Last big tourney is next week, Terra Cotta (we host about 60 of the best amateur golfers form all over the globe to strut their stuff before they go pro)

Then it's slow down time and eventually close for the season. I'll be "off" from mid May till late October.
What a racket, it sucks to be me.

[lil charlie]

Ahhh man, why did I open this. I didn't have breakfast...........

[BlondeOnaBusa]

I'll have one of each! :drooling3:

[Blanca BusaLess]

I'll have two of each

[kml]

Looks good. Like the antipasto plate. Nice to see real food.

cheers
ken

[busabeast]

okay... so why use a HUGE plate for a couple of sticks of food?? ???

looks tastey tho...

[teddypenn]

i want some

[cqt1414]

the last plate...... nevermind.

[Snakers]

You need to start catering special events in your "off-season"

[Jet Li]

Bring it to the bash!!!!!!

[Sous]

I would love to start my second career (after military) as a chef of some sort. I am always amazed at how good a chef can make something taste, and just the art of plating a certain meal.

Simply amazing Cheferman65.

[busabeast]

wheres the BACON ??!!

[sportcustoms71]

yummmm

[kml]

okay... so why use a HUGE plate for a couple of sticks of food?? ???

looks tastey tho...

It could be an appetizer, or it could be a dish that's part of a much larger service.

Service à la russe - Wikipedia, the free encyclopedia

Fourteen small plates is a lot of food. Not that anybody does that many courses in fine dining any more, but you get idea idea.

Chefs like to use a large plate as a canvas to highlight the beauty of the food. It's also easier for the server to handle and easier for the dinner, as small portion on a tea saucer balanced on the edge of the table is a recipe for a mess.

cheers
ken

[cheferman65]

okay... so why use a HUGE plate for a couple of sticks of food?? ???

looks tastey tho...

Great question! It was the salad course I did for one of the members during the Argentinean themed dinner. She is a very picky Vegan and required a completely separate menu. The dinner consisted of 8 courses total not including the sorbet intermezzo.

[cheferman65]

It could be an appetizer, or it could be a dish that's part of a much larger service.

Service à la russe - Wikipedia, the free encyclopedia

Fourteen small plates is a lot of food. Not that anybody does that many courses in fine dining any more, but you get idea idea.

Chefs like to use a large plate as a canvas to highlight the beauty of the food. It's also easier for the server to handle and easier for the dinner, as small portion on a tea saucer balanced on the edge of the table is a recipe for a mess.

cheers
ken

The man is on his game! ya beat me to it Chef!!!
We need to meet up at one of the bashes and show off more than our ability to ride! Kinda like a North meets South cooking Expo!

[cheferman65]

wheres the BACON ??!!

See the Prosciutto and that is Serrano ham wrapped around the asparagus on the platter...
"Bacon" like pork products but better!

[cheferman65]

You need to start catering special events in your "off-season"

I have a no compete clause I have signed with the club. I'm paid during the off time also. Now if the member's ask/enquire, that's a different ball game.
I have and will continue to, cater in their homes time permitting and if it doesn't conflict with club business.

[D-BLOCK]

A few random shots from the last 2 weeks at work,
Tis the height of our "season" here and quite a bit of activity for the membership. Tournaments, wine dinners, a la carte, etc.

Last big tourney is next week, Terra Cotta (we host about 60 of the best amateur golfers form all over the globe to strut their stuff before they go pro)

Then it's slow down time and eventually close for the season. I'll be "off" from mid May till late October.
What a racket, it sucks to be me.

This sucks!!!!! I'm on a special 500 calorie diet and my stomach just caved in when I saw this. You tricked me with the "PORN" word

[cheferman65]

This sucks!!!!! I'm on a special 500 calorie diet and my stomach just caved in when I saw this. You tricked me with the "PORN" word

Sorry!
500 calories, WOW that is really not many. Careful with that.

Why so few? If I may inquire.