Wednesday, May 11, 2011

Day 124

Today we had to create a buffet brunch for 20 guests.

We started our prep work about 2 weeks in advance.

Cured the pork belly for the bacon. Smoked it about 7 days after that.

Baked the brioche for the french toast so that it could sit out a few days (if the bread is too fresh it doesn't soak up the egg bath very well).

Monday morning arrived and were ready to go. 

Our Menu: 

Brioche French Toast with 3 Berry Compote 

 Dungeness Crab Cake Benedict with Fresh Avocado and Dill Hollandaise

Deep Smoked Brown Sugar Bacon

Rosemary and Thyme Potatoes

Sticky Granola with Greek Yogurt and Clover Honey

Fresh Squeezed Orange Juice 

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