COOKING VENISON RIBS - COOKING BIRTHDAY CAKE GAMES - COOKING POTATO MICROWAVE.
Grilled Venison Tenderloin & Impressions
with stacked potatoes & cloudberry jus. I was originally going to order the port braised beef cheeks with truffle & kabocha squash risotto (also a favourite of our server), however my heart changed when I saw the offering of a venison rib chop. Our kind server informed us that the rib chop was unavailable that night, but instead was to be replaced by a tenderloin which I welcomed. Cooked rare (yum!!!) this juicy bias cut piece of succulent meat was lovingly sauced with a sweet jus. The stacked potatoes were a sandwich of sweet potato, yukon gold (I presume from their firm texture) and cheese (mild, perhaps asiago?) that collapsed into sheets when cut. I didn't mind the firm texture of this tower as it was a clean contrast to the tender meat. The sauce was a fine balance of sweet and savoury and was viscous enough to coat each piece of freshly cut protein. Although not a fan of brussel sprouts, I found myself cleaning my plate of the little boules (they were slightly firm and sweet) that I didn't already give away to J. Overall I was pleased with my order, and would gladly return to Trevor to try many of the other delicious sounding menu items (including an appetizer at the very least). The service was courteous and friendly; the kitchen skilled enough to know how to treat good ingredients well. Nothing over the top, just very good sophisticated fare. Again, a fine establishment to host private gatherings, take a date out to, or just for a great place for good friends to dine at.Grilled Red Venison Rib Chop
Grilled Red Venison Rib Chop Celery root-potato puree, sauteed rapini, and tart cherry-foie gras butter. ($35) Notes: The chop was lean and cooked perfectly - medium rare on the inside. The foie gras butter, rife with foie gras goodness, alone commanded the price tag of the dish: it was extraordinary. Imagine foie gras mousse laced with bits of dried sour cherries. Magnificent. The rapini were perfectly cooked; it's bitterness helped cut the richness of the foie gras. The sweet nutty celery root and potato mash also provided a nice clean contrast to the hefty game and liver.
cooking food processor
southern living cooking recipes
commercial cooking supplies
christmas cooking for kids
indian cooking videos recipes
disney cooking games