It's fashion week in Bellevue so we had some clients ordering some pretty cool food and not eating it. We had lots of left overs. It made our cafe cooks lives easier. It was fun food to make too. I got compliments from our chef for my duck confit. I once heard a server ask for her duck confetti. I forget sometimes that not everyone knows what food is. The confit wound up in little tartlets. I think we should have used more confit, but chef wanted it to small bites since it's for models basically. I also had to do an army of little lobster mac and cheese mini cups. Never been a big fan of cheese and seafood, but I guess it works in some cases. We got to use some really nice ingredients this week too. We used pike place to the fullest. We had Uli's famous sausage which is awesome stuff. We had a bunch left over too which was fun. We also used Breecher's flagship cheddar for some grilled cheese. One of the best cheeses out there. Enjoy the pics!
 |
| Crazy candied apples |
 |
| Pouched chicken sandwich with brie and apple butter |
 |
| Mini twice baked fingerling pots |
 |
| Rabbit food |
 |
| Duck confetti |
 |
| Tarragon cognac redux |
 |
| Ginger, garlic, scallions and mirin redux |
 |
| Cheese sauce |
 |
| Mac |
 |
| Mac and cheese mini |
 |
| Tempura shrimp |
 |
| Duck confit bites with goat cheese, they were finished with huckleberries |
 |
| Fried cheese curd, like fancy motz sticks |
 |
| Charcuterie spread awaiting the sausage |
 |
| Beet cream jazz |
 |
| Candied apples |
 |
| Mini lomain noodle boxes |
 |
| Caught it as it was going out |
 |
| Tasty tuna |
 |
| Sandwich setup |
 |
| Cheesecake lollis |
 |
| Finished duck tartlets |
 |
| Grilled cheese |
