We kicked off the cooking season today. Dinner at Basel Cellars for 25 Bank of America banker folks. A couple of apps, and a humble buffet. Mixed green salad and red wine vinaigrette, potato gratin, roast asparagus and parmesan, beef tenderloin and mushroom cream sauce, parmesan chicken breast and marinara.
My favorite part of tonight's meal had to be the mushroom sauce. I made a duxelle, then infused chicken stock and cream with the duxelle. Strain, reduce, reduce, reduce... tasty.