Monday, January 12, 2009

Potter Beef Dinner

Amuse Kebab with Harissa Mayo, Crispy Beef with Cabbage and Cilantro, Mini Burger and Charred Onion Marmalade

Carpaccio, Beef Heart and Quinoa Salad, Bresaola and Olives
Scallop and Oxtail

Scallop, Oxtail, Celery Root, Marrow and Oxtail Consomme poured tableside
Shortrib, Grits, Okra

My Favorite of the night Confit (5 Hours in beef fat at 52C) Ribeye, Glazed Carrot, Bay Leaf and Red Wine
Grilled Tenderloin with Cauliflower, Caramelized Onion and Brown Butter
Thank you to Everyone who attended, Marnie and Chas especially. We had a great time and we hope you did too. Special thanks to Tyler, Mike, Janelle, John Conner and Beth for doing a great job as always.


jhenrysmith said...

that was a great dinner and it was a pleasure meeting you all and seeing the red hen finally! thanks for having us...the shaved heart with bresaola was insane.

Chicken Fried Gourmet said...

Very nice, what are the crumbs on the tenderloin - the brown butter ?

The Humble Chef said...

Thanks for making the trip Josh and I look forward to coming down to Roanoke soon. Yes it is Brown Butter Powder.