Andrea and Louise prepare nectarines and proscuitto hors d'oeuvres
An aerial view of the kitchen
On the first night Andrea Undseth of The Urban Chef prepared Holiday Cocktail Party Goodies and taught us how NOT to cook like Emril Lagasse. Highlights included phyllo wrapped asparagus and goats cheese, bruschetta with shrimp and red pepper aioli and pear cocktails.
Lobster encrusted with cornmeal awaits frying
A rustic plating for delicious smoked trout with cream cheese sauce
Steak with blue cheese smashed potatoes
Roasted Lamb with plums and wild rice stuffed mini-pumpkins
Executive chef at Escoba Wine Bar, Richard Cartwright, entertained the crowd with his knife skills, wit and winning presentation. Highlights included smoked trout with Dijon dill sauce; cute baked pumpkins stuffed with wild rice in a cream sauce served with baked lamb and a gorgeous pumpkin and chocolate fondue.