What a day I had today! A combination of one of the hardest days of work in years along with the best meal I’ve ever eaten in my life. And, I did it all standing on my feet.
Today, I watched and photographed Team New Jersey prepare a meal for a sell out crowd at the James Beard House. There were five chefs and about five assistants in this tiny kitchen. And boy, did they cook up a storm. Chefs Michael Giletto, Geoff Johnson, Scott Romano, Brian Wilson and Matthew Zappoli prepared an outstanding dinner for the packed house.
The Hors d’Ouveres were amazing. Each one better than the next. (To be honest I didn’t try the Foie Gras.)
The Hors d’Oeuvre menu consisted of :
Foie Gras Pavé with Cranberry Purée and Potato Bread
Housemade Pork Pastrami with Gremolata and Pepper Aïoli on Celery Crostini
Poha Rice–Coated Frogs’ Legs with Kaffir and Key Lime–Chile Sauce
Taylor Bay Scallops with Pomegranate, Elderflower, and Tequila Cocktail
Black Peppered Veal and Cranberries on Butter Crisps
Wild Boar Brasato with Greek Yogurt and Mustard Greens on Spiced Buckwheat Pancakes
Polenta-Crusted Sweetbreads with Black Garlic and Apple Slaw
Brick-Seared Filet Mignon with Tasso Ham and Parsnips
Then the real work began, preparing 75 of the most elegant and delicious meals to all be served almost simultaneously. It was an amazing site to watch and even more amazing to taste.
But, in keeping with the theme of January 2011, it was snowing and I had to leave to get home. That was one horrible ride home and then trying to get the car in the driveway, I got stuck and had to shovel it out. A lousy ending to an otherwise unbelievable day. Thank you Team New Jersey and the James Beard Foundation.
P.S. – I took over 300 photos that day. To see them all click on any of the photos or http://orders.photography-by-jerry.com/TeamNJ.
Please visit my website at http://www.photography-by-jerry.com to see my portfolio. Remember – shooting in a studio gets much better result than than shooting in a working kitchen with just seconds to get your shot. But, either way, it’s all about the light.