Chef Jack Visits

and cooks things up in the Catersource Test Kitchen!

Jack Milan and Meryl Snow joined Mike Roman and the Catersource team in Minneapolis for a pre-conference planning meeting where they discussed the production of the 2010 Opening Session.

After a long day of meetings, Jack and Meryl cut it up in the Catersource Test Kitchen as the whole team prepared a meal under Jack's direction.

Hors D’Oeuvres
Hazelnut canapé with warm brie, quince paste and honey marinated hibiscus
Snow peas filled with boursin cheese mousse
Corn and lime edible Asian spoon with seared Ahi tuna, roasted garlic aioli and chimichurri sauce
Petite rye square with sesame soy sour cream, topped with roasted beef tenderloin and chives

First Course
Autumn salad with endive petals, Romaine lettuce, radicchio, crumbled blue cheese, sautéed pears, pecans, and pomegranate vinaigrette topped with crisp sweet potato curls

Main Course
Roasted tenderloin of pork with a rosemary and apple cider demiglace
Acorn squash
Roasted asparagus
Gougère Rolls

Dessert
Apple crisp with dried cranberries and ice cream

Click here for the recipes