Flambeeing at Tableside

My Quest for the leisurely style of GUERIDON SERVICE , of once, with its Nuances of Flaming, Deboning, Carving, Cooking,some understated...SHOWMANSHIP, is having a well deserved Revival of late. Headwaiters and Captains, whose Skill and Training are in high Demand, are recreating this classic art form, and luring back its longing Devotees. S.S.

Sunday, February 15, 2009

The " Tiffany " of Flambage Equipment...


posted by DEVOTEE @ February 15, 2009  0 Comments

Wednesday, February 11, 2009

5) GRAVLOX Service

Preparation: for this fresh home-made Gravlox, I used fresh Dill, crushed red pepper , black pepper and fennel seeds ( freshly ground ) . Cured it with half sugar and half sea-salt, for 3 days.Garnish of minced red onions, finely chopped Dill, french Mustard, chopped capers. Toast Points ( Limpa Bread, Pumpernickel, Rye Bread or Wholewheat ).
How-to: from left > right. Slice 6 thin pieces ( enough to cover the inside of the plate ). Spread the chopped capers and the red onions on top of the salmon. Dilute the mustard and mix with the chopped dill. Serve toast points and offer fresh black Pepper.

posted by DEVOTEE @ February 11, 2009  0 Comments


posted by DEVOTEE @ February 11, 2009  0 Comments




posted by DEVOTEE @ February 11, 2009  0 Comments