After four weeks of intense preperation I get to play it cool in front of the 45 foot refrigirated trailer. Inside is food for over 6000 people and the exitment is only just building. Tomorrow I will have a staff of 90 to handle a total of 8 live stations, 5 buffets, and three exclusive hors d'ouevre parties. In 72 hours all that food will be gone. 

Here is a short sample of the menu...


Salad Buffet: Crudités and Green Leaf
organic  masculine mix, cauliflower, sugar  snap peas 
Specialty Oils & Vinegars: olive  oils from Tuscany, Liguria, France, Spain and  California cavalli balsamic  vinegar, San Giuliano balsamic vinegar 10  years Condiments: crispy  pancetta, spicy  almonds,
herb~ parmesan croutons, sundried  cherries, toasted  pine nuts 
Condiments: applewood  smoked bacon, spice  roasted sunflower seeds, hummus  with grilled pita wedges, golden  raisins 
Olives: marinated  greek olives, calamata  olives 
Vinaigrettes and Dressings: charred  tomato vinaigrette, avocado  buttermilk dressing,  champagne  peach vinaigrette
International Artisan Cheese: daily cheese selection with dried fruit and  crackers

Live Show  Cooking 
Fish station: crab cakes, chives, celery & green  apple, spiced sunflower   seeds 
Pasta Station: riesling  braised rabbit, oven roasted tomatoes,  orecchiette 
Meat Station: charred  flank steak, corn  taco, chili cilantro  slaw 
Vegetarian Station:   barley  risotto, black mission figs, kale, sweet potato, red  cabbage
Main Entrée Buffet
almond crusted salmon with fennel~ orange preserve  basil couscous, patty pan squash medley with garlic confit

Pastry Chef’s Selection
braeburn apple strudel with dark rum, macerated golden raisins, vanilla ice cream,
individual crème brulees  mocha, ginger & hazelnut
wild berry cobbler with walnut  crust


(stations only)
Live Show  Cooking Stations  
Fish Station:  rock shrimp & calamari , aged  spanish chorizo and sofrito rice  
Pasta Station: columbian  arepas,  roasted  peppers, queso fresca 
Meat  Station: “maple  leaf farm” duck confit with pink grapefruit, mache and pistachios  
Vegetarian Station: black  quinoa stir fry, white  corn, bok choy & avocado
Main Entrée Buffet 
slow braised short rib with fresh grated
horseradish spring garlic mashed potatoes, haricot verts~ maple bacon, ginger~orange glazed baby carrots

Pastry Chef’s Selection 
chocolate cheese cake with rhubarb compote
carrot~ apricot cake with pecan ice cream
classic housemade tiramisu with marinated strawberries & aged balsamic
(stations only)

Fish station: seared  scallops, wild  mushroom fricassee, red torpedo onions, “pom” glaze 
Pasta Station: roasted  pheasant with pancetta  crispy gnocchi,  arugula, and white truffle oil  
Meat Station: grilled  lamb medallions, parsnip almond puree, roasted red pepper~ cilantro  chimichurri 
Vegetarian Station: english  pea & tarragon risotto, blood  orange emulsion, chia  seeds
Main Entrée Buffet
tuscan braised chicken breast with cured olives  
tomato~ lemon gremolata, polenta “parmigiano reggiano”

Pastry Chef’s Selection
bitter-sweet chocolate tarts
with fresh  raspberries
cheese cake with macerated cherries
assorted mini cones with meyer lemon mousse

In the foreground is Kurt Boucher of Iron Chef fame pureeing a spice mix for the elk loins. Once again we had an all star chef team of  38 including 5 executive chefs.