Chef/Artist Wendy Brodie | Art of Food TV | Successful Hostess

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.

Amuse Bouche

Smoked Salmon wrapped around Chardonnay-marinated onions and English cucumber tied with chive with crème fraîche, chive oil and caviar.

Chilled Oysters

Chilled Pacific oysters on half shell with sour cherry granite and shallot-wine vinegar dipping sauce.

Filet Mignon

Pan seared and roasted on portobello topped with herb salad and pomme frites, purple potatoes and sauce Robert.

Birthday Cake

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.

Verde-Rouge Salad

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.

Lamb Carpaccio

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.