Mickey Mouse!

Today was my godsons birthday. Mickey Mouse theme of course! This cake was totally fun to make! This also was a surprise to my bestie (the mom) - she had no idea what it was going to look like.  The inside - cream cheese filling, and buttercream (to make the fondant stick to the cake). All 3 tiers are red velvet!

Something Old, Something New...

Chocolate Cake with Vanilla Buttercream - white fondant. I absolutely loved doing this cake. I'll be doing another one saturday for my godson's bday party! Oh what fun!

Sitting Duck...

MmMmmm...duck confit! Why? (*chuckles*) just because!

My First Fondant Cake

I've done cakes before but I've never dealt with Fondant. This is a coconut cake with mango filling.  :)

A Taste of Old Hollywood

For the last course of the (maybe, maybe not) quarter before graduating, our classed designed an event. 40 cover, 7 courses representing 3 movies, and film and music of old hollywood. Here is what we came up with:

First Course: Amuse

Oyster Shell with Scallop Mousse, Oyster in Katafi (Deep Fried) on a bed of sea weed

Second Course: Cold App

Asparagus Soup with Trio of Citrus

Third Course: Hot App

Peach BBQ Pulled Pork with Peach Sauce, Corn Bread, Succotash Slaw

Fourth Course: Fish

Pistachio Crusted Sea Bass with Watermelon Radish Bouquetier, Pickled Watermelon Rind, Pistachio Vinaigrette, and Radish Slaw

Fifth Course: Intermezzo

Deconstructed Bloody Mary dubbed "Bloody Brigid"

Vodka and Tonic Gelee with Spicy Tomato Orb, and Celery Ice

Sixth Course: Meat

Lamb with Tomato Jam, Compound Butter

Seventh Course: DESSERT!!!!!

Trio of Desserts Representing the Heart Throbs of the 1950's

Marlon Brando: Hot Lava Cake, Coffee Ice Cream, Chocolate Bow Tie with Blackberry Sauce

Marilyn Monroe: Blondie, Lemon Curd, Strawberry Panna Cotta with Chocolate Transfer "Kiss"

James Dean: Chocolate Mousse Orb with Coffee Ice Cream, Chocolate Stripped Cigarette

It was killer. Lots of positive comments saying we left our audience breathless!

*Photos Courtesy of Sinsay Fitography

Feels good to be a Graduate!

I am thankful. I graduated with highest honors from culinary school this past friday (6/18). This is only the beginning of my journey. As it continues, I will be discovering new things, making new friends, sharing new ideas. Since we never know where this life will lead, I intend to make every part of it count. As this road is paved, I intend to pioneer and make history. Join me?

Creme De Fruta!

Dessert is one of my favorite courses...well, actually I like all of them, but dessert is something special. It is the closer, finisher, the delight of the evening!

Here you see I made (for my delight today), Banana's fosters cake (rum cake) with white chocolate piping, cinnamon/vanilla caramel sauce (courtesy of Ms. Shay), Brulee'd bananas, Pastry Cream, (Pineapples), and a Coconut Gelee with coconut and candied ginger...

Poached Trout with Blue Lake Green Beans, Corn and Pea Puree

Very light and fresh with a hint of sweetness. My chef said this was an excellent representation of Chef Benjamin of L'Atelier Las Vegas. I hope he agrees!

Slow Transition.

Making the slow transition to wordpress. Not sure if I like it. Think I just have to get used to it and I may not close this one off either...we'll see. My new wordpress blog site is: http://thedelightfulchef.wordpress.com/

Truffles, truffles galore!!!

An overnight (had to set the tempered chocolate overnight) sensation at my party! Lovely I must say. 

Oh chocolate, how you love me so!

The finished product(s) - coconut truffle and an orange patron truffle! Yum and sexy!

And it's done! Yeasted, enriched dough baked into a soft, sweet, tender loaf of HOLLLAAAAHHH! (Challah)

Hollaaahhh!!!

Here it is!

My deconstructed bloody mary! Here you see a vodka and tonic gelee (jelly), tomato sorbet, lime sorbet, micro celery....and it's only about 3/4 the size of your pinky!

Roasted Duck with Citrus Sauce

The first, roasted duck thigh with citrus sauce. The second, roasted duck leg with bourbon butter sauce. Both are seen with a carrot ribbon and micro-green salad. This craft is amazing! There's so much you can do with food! This is one of my favorite proteins confit and a very nice alternative if you're tired of 'chicken'. Other awesome accompaniments: green lentil or fava bean puree, cucumber cilantro salad, black currants, basil, sweet potatoes...Some amazing compatibly delicious sauces - huckleberry, pesto (tarragon, thyme), honey lavender, orange blossom. 

Next Week: deconstructed bloody mary!

Let's do the scene again...

I'm in the development stages...PS I'm moving my "blog" (not FB but my food blog) to Wordpress in may. Yes I'm a little late but hey. I've had a lot going on. Also, I've started a twitter, I'll be releasing that soon as well..when I get the other site up. To those of you who have been my loyal supporters, I so appreciate it and will continue to show you so! Love you all! ♥ Elle

Making the switch

I'll be making the switch to Wordpress in May. Sorry Blogspot.  :(

Just Lovely!

Nearing the end of my schooling and I'm SO excited to get started! I have some catering logos lined up. Just waiting to get my health permit and I'm in business. My ServSafe certificate is filed and I'm ready to go! Above you see a seafood sausage (halibut and scallops) with rainbow microgreens salad, prosciutto crisp and tarragon/basil pesto. Vegetarian Alternative? Turkey Bacon...Vegan option? Vietnamese Vegetable "sausage" with Basil pesto and nuoc cham dressing! Love it Love it!!!!

Under Construction!

You will be hearing from me shortly as I am in the process of school, writing a book and seeking out new culinary adventures!