Old Friends reunite!

To my surprise the visiting chefs this past weekend...I knew! Chef George Shannon was a former boss of mine a few years ago in Virginia. His Wife Stephanie and himself both work at The Williamsburg Lodge in Williamsburg, VA.
http://www.williamsburglodge.com/
They stayed for 3 days, taking a break from work and just relaxing. Touring the farm, eating out, having Jonny and I cook breakfast, lunch, and dinner during their stay. When you come to The Culinary Vegetable Institute, it really is a lovely time. While they stayed they did however have to cook! On their last day we gave them a Mystery Box Challenge. A large box filled with "Willy Wonka" Vegetables. They have 30 mins to cook and come up with as many dishes as they can. Jonny and I stepped in and assisted them. We had a great time, taking direction from a former boss.

They prepared:

Roasted Vegetables,with a cucamelon,corn, and tomato salsa, over a bed of Petite Lettuces Seared Scallop, Cauliflower, Broccoli, Micro Spinach, and Roasted Pepper Sauce Roasted Lamb, Root vegetables and Mixed beans, Long Lina Green Beans, and Jus

Doing work away from work!?!

We were happy to enjoy another chef visiting! Executive Chef Duffy and Chef Deal from the restaurant Tristan in Charleston, NC. http://www.tristandining.com/

They came for a retreat, but instead we asked them to do us a favor...they had the pleasure to prepare dinner for 2 events, back to back away from work :)

Both evenings had similar menus, above

King Salmon, English Pea, Mirin and Rice, Sugar Snap Pea Jus, and Green Pea Tendril.

It was some of the freshest and cleanest flavors of this whole season!

Jon on the left and Chef Ciaran Duffy on the right, plating another of the evenings dishes.

I was very lucky to be able to work on their dessert. They had very thorough recipes that they handed over, I enjoyed preparing and presenting the beautiful dessert for both evenings.

Zucchini Bread, Spiced Custard, Brown Butter Ice Cream, Treacle,and Zucchini Coulis.

Jonny and I enjoyed our guests so much, we hope to go visit their Establishment some time this winter and work along side them again and the rest of their staff.

CHARLIE TROTTER STAFF BBQ... HERE!

Charlie Trotter and his staff chose to come to the Chefs Garden and Culinary Vegetable Institute for there employee party this year! The staff included kitchen, wine, and service staff, the number came to 50! We were so excited to be the host of such a great occasion!

Our staff set up a large farm style BBQ down by the river. The family feel was incredible. Our staff and Trotters staff have been very close for years, it felt like a large family Reunion. We had corn on the Cobb, Lake Erie Perch, Pulled Pork sandwich's with the best baked beans in your life. Our good friend Chef Jeff Fischer came in for the weekend and helped with the menu development and being responsible for a large part of the food! THANKS JEFF :)

For dessert: Homemade Cherry pie and Blueberry pie (fresh fruit, like grandma made it), peach cobbler and homemade Vanilla Ice cream.

There were so many people that had to get down the the river, which was a 20 min walk from property, down a narrow, and muddy path...we used a wagon (above) to hall them! It was great fun, wish you were all there to see it. The weather was great all the way up until we had to bring everyone back to the building. IT STARTED TO POUR!!!! Picture this... 50 elite restaurateurs all in a wagon, getting drenched in their trendy and stylish Chicago wear! It was a mess at first but after they all looked around, you couldn't help but laugh. Our staff was muddy and wet also, trying to huddle our equipment under the tent before it was drifted away.

The event couldn't have been better, after a packed lunch for the ride ( 5 hours) and a dry T shirt, they all were on their way back home.

Thanks for choosing us, and I hope this becomes an annual event :)