I just had some good news I'v been accepted in to the World Master Chefs
which I am as happy can be.
I went to a dinner for a meet and greet which I am not that good at but by the
2nd beer and 2 champagnes god knows how much wine I could talk to any one.
The dinner was great as it was one chef per course to show us how they
creativeness and felt about the dish so I will show a picture the name of
the dish and the name of the chef.
 |
| Amuse Bouche by Alwin Brown MWMCS |
Spicy Prawn and Crab Panna Cotta
with Enoki mushroom Salad
 |
| Confit of Rabbit Tortelloni by Stuart Hine |
Rabbit Tortelloni with spring vegetable broth
The wine was
Pinot Gris "Willamette Valley" 2009
 |
| Beetroot Cured Salmon by James Parsons MWMCS |
With Sake jelly, seaweed, ginger, wasabi and yuzu
The wine was
Old Vine Riesling "F-series" 2009
 |
| Smoked Loin of Pork by Brian Henry FWMCS |
With a sage and onion bon bon, braised lentils
savoy cabbage, crackling and apple sauce
The wine was
Saint-Aubin Rouge ler Cru "Les Perriers" 2008
 |
| Vanilla Parfait by Duncan Wilson MWMCS |
With rhubard consomme, ginger jelly
and poached rhubarb
The wine was
Blanc de Morgex, Vin de Glace "Chadelune" 2008
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