Maybe not for me…but the Fresh Prince had it right for you. San Diego is a great city for fun and relaxation. Double down on that with a personal chef preparing a summer dinner. Then you’ll bring everyone to another level of contentedness. I find time for myself in the summer as well; but I always strive to cook a memorable dinner with no hassle for you, from introduction to dessert.
About a month ago I cooked for a couple celebrating their anniversary. While 99% of my parties are fun, every now and then there are people who stand out with just a little more sparkle. The vibrancy of two people in love after 10 plus years is always fulfilling to witness. I am luckily in that category, but it’s still always fun to be around.
The pictures show courses 2 and 5 of 8. The first is brassica and spring onions: Butter roasted brussels sprouts and spring onion with poached kohlrabi and kohlrabi leaf nage. Using all components of a vegetable like the kohlrabi is a lot like using the whole chicken instead of just the breast. The course pictured below is righteously grilled prime ribeye with grilled maitake mushroom, fresh parmesan heavy gnocchi and porcini and white wine broth lifted with a little butter. Some courses tend to want another component to bring it all together. Or something added as a garnish for optimal photography. But not having redundancy in flavor from course to course is crucial. So, while this steak dish could have been garnished with herb fried, julienned carrots. Those flavors were already purposed in the salad course. It’s all a fun balancing act.
