Remarkable

After months of cancer recovery I went into NYC to do a tasting at a very prestigious and established Club and got the job !!! Here’s what I did.

A great achievement endorsed by NYC Foodies

I really could not taste anything so as My old saying goes “Cook with Your Heart” really is what I relied on. The cancer treatments killed my taste buds.

I spent 4 hours on Saturday prepping and 4 hours on Sunday. I set up a table in the kitchen for the tasting panel.

First course was Torched Kobe Kubes on Seaweed Salad with Ponzu. I blasted them a la minute in front of the panel.

Second course of Spring Asparagus Sorrel Bisque

3rd Course Brussel Sprout and Roasted Butternut Squash Salad with Apples, Rogue Blue, Cider Vinaigrette, and Maple Butternut Squash Purée

Main Course “Surf n Turf n Surf” Pan Seared 11+ MS Wagyu NY Strip And Grilled Shellfish with Spring Hash, Bordelaise, Saffron Veloute, Tomato Broth

To finish a Chocolate Pate with Dried Fruit, Gran Mariner, Sabayon and Macadamia Brittle.

So I’ve said “Cook with Your Heart” for decades and it turns out I had to and got the offer but then NYC closed because of Coronavirus Pandemic

Thank you to The Penn Club Team for allowing me to interview and cook for you. A fine Organization.