Date post: | 19-Jan-2015 |
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Food PortfolioA collection of photographs by and of Chef Christopher Day
and his food.
San Pellegrino “Almost Famous Chef” Competition at the Institute of Culinary Education, NYC
San Pellegrino “Almost Famous Chef” Competition Northeast Regional Competitors and Chef Advisors
Pan Seared Sous Vide Pork Tenderloinwith Blueberry Black Pepper Port Syrup, French Black Lentil
Pilaf with Bacon Lardons, Wilted Brussel Sprouts, Pan Jus Lie, and Crostini
Prior to giving a Sous Vide Demonstration at Lincoln Culinary Institute, Hartford, Connecticut
Crostini with Olive Tapenade, Aioli, and Pistou
Roasted Tomato, Summer Squash and Eggplant Stack with Balsamic Reduction
Shellfish Consommé with Quenelle of Shrimp and Lobster Mousseline, Lemon Zest, Chives, and Lobster Claw
Seared Tuna Salad with Haricot Verts, Olives, Tomato, Egg, Endive, Field Greens, Champagne Thyme Vinaigrette
Airline Breast of Squab with Black Truffle and Thigh Forcemeat, Cauliflower Puree, Roasted Fingerlings, Asparagus Spears, Red
Wine Demi Glace, and Beet Gelee
Grilled Quail with Red Quinoa, Sautéed Vegetables, and Balsamic Honey Reduction
Chilled Cucumber and Avocado Soup with Fresh Thyme
Fresh Tomato and Sage Soup with Lemon and Black Pepper Whipped Ricotta and Fried Sage
Lentil Soup with Crème Fraiche, Fried Carrot Shavings and Fried Parsley
Home-made Gnocchi with Fresh Arugula Pesto and Parmigianno Regianno
Monterey Style Penne with Squid, Haricot Verts, and Olives
San Francisco Bay Style Cioppino with Fresh Basil
Vietnamese Cha-Ca with Cashews and Fresh Dill
Whole Grain Pizza with Grilled Spring Zucchini, Buffalo Mozzarella and Julienned Peppers