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Isn't that lovely, the real Haggis is stuffed into a Sheeps stomach, I used Beef Bung Caps
This is how I served the Haggis as an Appetizer for the Burns Supper for 400 Guests
Yours truly parading the Haggis through the dining room for the guests
The presentation has been made, time for am 18 year old single malt, YUMMY
The start of the Butter Hearts for the Mothers Day Brunch
The 2 sides have been put together with soft butter, they are now ready for decorating
The basic decorations are done, it's ready for the final touches
Here is one of the finished Hearts going on the Buffet Table
Whipped butter for the bread service on Banquets
A duet plate of a Petit filet paired with fresh Halibut
The entree served to the Headtable at a charity dinner, these went for $100. per person
The Oyster app I did for a $130 per person affair, Fresh Pacific Oysters from mWashington served with a spash of Patron Anejo and a small squeeze of fresh lime
An Alaskan sampler amenity I do for VIP guests at the hotel
The scored claw holding a lemon wedge
The crab leg app for the $130 per person affair, you have to remember when looking these legs are over an inch in diameter
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Seafood display for the Ice Spa
Seafood display for the Ice Spa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here are the Hagging prior to steaming, I had overfilled these so needless to say they exploded in the steamer