here are some photos from the dinner, i wasn't able to get photos of everything.
this was a combo of a few desserts last minute.
ocean trout cooked at 104f.
yes this was the stove we cooked on. no joke.
the fun part of doing these dinners are being able to explain to people (to a point without killing the mood) what they are eating and seeing if they have questions on anything.
venison. tangerine zest. blueberry "gastrique" (blueberry, agave, blueberry juice, minus 8, salt, pepper) i made the warm gastrique then when it was almost cool i folded in raw bluberries.