Chef Daniel Miles and his kitchen team, which was made up of his own family plus the lodge staff, put in a big day of prep work for our Winter Beer Dinner. We hope you will enjoy these scenes from the kitchen.
Photos by PhotoRx Media. Click on an image below to open the photo gallery.
Parsnips for parsnip puree
Sour cherries cooking in bourbon
Flaming bourbon
Sugar for candied almonds
Jim Beam for sour cherry bread pudding
Crostini
Chef Daniel Miles taste test
Nutmeg
Nutmeg + Joe Breker photobomb
Nutmeg
Garlic
Phillip Breker at the slicing station
Butter and fennel for parsnip puree
Crimini mushrooms
Peeled apples for parsnip puree and peeled fancy carrots for main course
Spicy candied marcona almonds for salad
Sour cherry bread pudding
Chef Daniel's kitchen crew
The prep team
Sliced crimini mushrooms for mushroom soup
Chopped jalapenos
Chef Daniel rolling a fresh herb sachet as a 'flavor packet' for the mushroom soup
Fresh herbs for mushroom soup
Veggies cooking for parsnip puree and mushrooms sauteing for soup
Fresno peppers for citrus vinaigrette
Scallions
Chef Daniel Miles mixing salad dressing
Pureed sauted mushrooms for soup
Making celery infused olive oil
Wild oyster mushrooms for soup
Wild oyster mushrooms
Joe Breker, the steak guy!
Fresh ground coffee for bread pudding sauce
Fresh roasted Mighty Missouri Coffee Company Guatemala Roast for bread pudding sauce
Wild oyster mushrooms
Coarse kosher salt
The tables are set
Place setting
Menu
Great room
Great room
Almost time! @cdplodge @3rdStBrewhouse complete with an opener!! Now bring on the #deliciousness pic.twitter.com/zhmI6O0tGb
— Mike Illig (@Mike_on_Third) February 1, 2014
Looks fabulous, so sorry we had to miss it, can’t wait for the next event! Congrats again on a great idea.