Tonight was devoted to wild game, and Jimmy has a little bit of experience in this realm. We "loose" him as a Chef because he will be up near Quebec between mid-April and the end of October.
Moose and bear are part of his northern quarry, and when he returns to MD in the winter months, what else but waterfowl, whitetail and Sika deer!
Here is the grilled quail with a delicious peanut sauce. Here is the before....
...and here is the after!
The crew enjoys the first course.
Keep an eye on this crew!
Notice the quail posing with an apple quail! While Chef Jimmy was waiting for guests to arrive, he field-dressed the apple into Food Art.
Onto the venison. Chef Jimmy explained that he has started to do all venison in a marinate that then gets vacuumed-sealed, to infuse the flavors. The actual preparation is started as a boil bag and cooked to an optimum temperature based on how you like your venison prepared (rare, medium or well done).
There is a mushroom sauce that is served with the venison...yum yum!
Our mushroom assistant wields a mean carving knife!
Our mushroom assistant wields a mean carving knife!
A little saute action...
that becomes a beautiful mushroom gravy garnished with cilantro.
Tonight had wonderful food, company and stories from the field!
Just when you thought it couldn't get any better, the third course of duck was in the skillet.
Chef Jimmy explained that his property in Canada has a 60 mile drive into the lodge on unpaved roads that they maintain. Sometimes you need the chain saw going out, and by the time you get back, the beavers have closed the road again!
Here is the duck...it is more tender than it looks, in a beautiful raspberry vinaigrette sauce.
Chef Jimmy explained that his property in Canada has a 60 mile drive into the lodge on unpaved roads that they maintain. Sometimes you need the chain saw going out, and by the time you get back, the beavers have closed the road again!
Here is the duck...it is more tender than it looks, in a beautiful raspberry vinaigrette sauce.
Oops, out comes a birthday cake for Julie.
In the spirit of the evening, it had a Lemon Moose filling.
What a wonderful evening. Chef Jimmy will return to us in the fall time frame for another class devoted to wild game. Thanks to all for a great evening!
What a wonderful evening. Chef Jimmy will return to us in the fall time frame for another class devoted to wild game. Thanks to all for a great evening!
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