christopherleonard:
Team Cuisine
christopherleonard:
Oysters Rockefeller
christopherleonard:
Team Cuisine
christopherleonard:
Team Cuisine
christopherleonard:
Oysters Rockefeller
christopherleonard:
Chef Kevin Quinn
christopherleonard:
Making Vinaigrette
christopherleonard:
Hearts of Palm Salad, Avocado, Bacon Lardons, Frisee
christopherleonard:
Answering Questions
christopherleonard:
Team Cuisine
christopherleonard:
Hearts of Palm Salad, Avocado, Bacon Lardons, Frisee
christopherleonard:
First Course
christopherleonard:
Pinot Noir
christopherleonard:
Team Cuisine
christopherleonard:
Team Cuisine
christopherleonard:
Plating
christopherleonard:
Pan Seared Strip Steak, Shiitake Demi, Mashed Potato, and Grilled Leek
christopherleonard:
Mmmm, steak...
christopherleonard:
Mushrooms
christopherleonard:
Basting
christopherleonard:
Flambé
christopherleonard:
Reducing Sauce
christopherleonard:
Team Cuisine
christopherleonard:
Pan Seared Strip Steak, Shiitake Demi, Mashed Potato, and Grilled Leek
christopherleonard:
Team Cuisine
christopherleonard:
Pan Seared Strip Steak, Shiitake Demi, Mashed Potato, and Grilled Leek
christopherleonard:
Plating
christopherleonard:
Shiraz and Cabernet Sauvignon
christopherleonard:
Crème brûlée
christopherleonard:
Making Crème brûlée
