The pork is "bathed" in olive oil for four hours
A lot of work goes into creating a memorable meal. Countless hours of planning, brainstorming, prepping. Of course, you also have to execute the event flawlessly. Here are some of the behind the scene photos of how the JW team pulled off this amazing dinner.
Chef Andrew checks the pork
Chef Lindsey preps the oysters while Chef Andrew adjusts
the fish tail so it can fit in the oven. About an inch of salt crust
covers the black grouper.
We decanted the Chateau Haut-Brion three hours before
serving. As much as I have decanted wines, it's always
nerve racking to decant a first growth.
Chef Andrew and Director of F&B, Darin Jemison, brief the
servers on each course and wine pairings.
Chef Lindsey preps the brioche grilled cheese
Special "medical" touches to the wine presentation
Chef Andrew checks the temperature of the fish
The chefs plate the oyster amuse bouche
Lined plates of Kobe beef carpaccio before serving
Chef Lindsey takes the amazing conch fritters out of the
deep fryer
Smoke is added to the tomato consomme using a smoking gun
The kitchen smelled like the Atlantic after cracking open
the salt crust
Chef Joel cuts up the suckling pig
Chef Andrew creates the "egg yolk"
Plating the "french toast and egg" dish
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