The occasion... truffles!

It was a private event at the attractive little byob in queen village named Sautee. A special menu was designed by chef Nick Cassidy featuring truffles in each course. The dinning room was set for just one seating of one large party of guest, who were friends and regulars of Sautee. The manager, Zachary Firestien, who also works with me for Blanchet Private Chef, asked if I'd like to come and partake in the special occasion night of cooking. Being very familiar with truffles, I was happy to contribute and work along side Chef Nick Cassidy.

Beautiful dishes of food and fantastic wines were enjoyed by the guests and by us as well, once the work was complete. What a fun night, I helped with some knife work and some sauces while Nick cut some amazing grass fed veal which would become a tartar for the second course. Fresh pasta was rolled with truffle slices in the dough! It's a technique that can be done with herbs too and yields beautiful presentation. I may include this technique in my workshop at the Wallingford Community Arts Center later this winter.

I was able to get a few photos with my little cannon which are what you're looking at, but we also had a professional photographer there and he took many more pictures through the night. I'll see if I can get some of them for the photo album of this website.