Chef/Artist Wendy Brodie, who over the past 20-years has become a central figure in the California Culinary scene, will present cooking ideas from recipe to presentation, incorporating cooking, plate design, presentation, table settings, centerpieces and entertaining ideas.
Smoked Salmon wrapped around Chardonnay-marinated onions and English cucumber tied with chive with crème fraîche, chive oil and caviar.
Chilled Pacific oysters on half shell with sour cherry granite and shallot-wine vinegar dipping sauce.
Pan seared and roasted on portobello topped with herb salad and pomme frites, purple potatoes and sauce Robert.
Chocolate mousse torte with candied walnuts and chocolate bark.
Poached Chicken Roulade
Range hen boneless skinless breast, filled with baby spinach, Portobello mushrooms, sautéed red, yellow and orange bell peppers and carmelized onions.
Radicchio and Romaine hearts, pears poached in red wine, red seedless grapes, crumbled blue cheese, candied nuts. Topped with honey balsamic vinaigrette.
Miners Lettuce Salad
Miner's lettuce & Romaine hearts topped with a confetti of edible flowers tossed with a rice wine vinaigrette.
Thin slices of Australian Lamb Tenderloin drizzled with an herb mustard vinaigrette. Garnished with garlic flowers and olives.
Layered Chocolate Phyllo Triangles
With chocolate mousse, caramel and chocolate sauces. Garnished with chocolate bark and edible purple and blue flowers.
Spinach & Pea Soup
Topped with lemon crème fraiche and chives.
Micro Greens and Beet Salad
With yellow baby beets, diced bell peppers. Tossed with a sherry vinaigrette.
Stuffed Red Delicious Apple
With apple sorbet, garnished with apple chips and calvados.