guest chef dinner with chef chris dupont.

pastry school has already given me some of the neatest experiences.

 

last week, my pastry school buddy jess & i had the opportunity to work with our dean, chef anthony osbourn, and chef chris dupont of cafe dupont at the famous tutwiler hotel in downtown birmingham.  once we got past being terrified that they would thing we were completely incompetent {because, well, we are...only in our 5th week of culinary school}, it was so so neat.

MENU

Okra & Andouielle Sausage Gumbo
August Kessler 'R' Riesling 2008, Rheingau, Germany
{no picture, as this had to go out immediately after plating to stay warm}

Baby Organic Romaine Lettuce with Duck Confit, Shaved Red Hill Cheddar, Soft Farm Egg & Garlic Dressing
Verget Macon-Villages 2008, Burgundy, France

 

Butter Poached Halibut with Fennel, Field Peas, Sugar Beets & Farro
Bethel Heights Pinot Noir 'Williamette' 2008, Oregon, USA

Vieux Pontalier Chocolate Ginger Bread Cake with Rum Raisin Ice Cream & Raspberry Red Wine Compote
{jess & i actually helped make all of this!  it was so neat.  the recipe was in french.  the taste...beyond delicious.}

{this picture is actually of the plate chef let jess & me plate.

his plates were much more beautiful.

but you have to start somewhere.}

Cafe Petit Fours

 amazing experience.  so grateful.

love love,
kjp.