I am running the same courses that we have on our wine dinner tomorrow night. We are sitting at 45 covers right now that we will cut off at 50. I have been working on a web presentation here at the hotel. The president of the Westin brand has asked me to do a demonstration for all Westin properties around the world. It will be a great opportunity to learn from chefs in different markets.
Sweet corn pipette
pickled red jalapeno, butter roasted lobster
House smoked salmon
Lavosh powder, fried capers, cream cheese gnocchi
Black truffle quiche
Grilled escargot, elephant garlic, chive
Panna cotta ice cream made table side with liquid nitrogen