this past Thursday our hotel participated in the annual food bank of westchester charity event. Chef choose to go with a "green" theme this year, thus the awful colored chef coats. We featured a cold potato and leek soup topped with creme fraiche and caviar,served in a test tube. We also prepared a seared halibut with red wine risottomicro arugula and shaved parmesan. Tasty stuff!
some pics from last year
Chef and myself at our table halibut to the left and soup to the right
chef, myself and nicole our former pastry chef turned sales manager
another shot of the award winning chefs
some pics from last year
Chef and myself at our table halibut to the left and soup to the right
chef, myself and nicole our former pastry chef turned sales manageranother shot of the award winning chefs
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