Dinner Party Presentation
This episode picks up where Episode 23 left off, as Chef Angus Campbell has guided Bruce and Tina Lockwood through the process of acquiring the ingredients they'll need for a great dinner party. The lesson begins with a discussion of preparation, including sanitary practices in the kitchen and planning the sequence that all of the elements of the meal must be started in order to bring them to the table at the same time.
First on the menu is a potato side dish, in which halved and "fanned" potatoes are combined with garlic, bacon, chicken broth, grated fresh parmesan cheese and seasonings in a casserole dish.
Next is a simple bruschetta prepared with tomato, basil, and sweet onion over a grilled garlic bread. The dish also uses a provocative array of seasonings, including red wine vinegar, olive oil, powdered sugar, and a garlic paste. Presentation is illustrated as the bruschetta is combined with fresh mozzarella cheese, olives and pepperoni.
Dessert comes next, and Chef Angus begins with strawberries to create a Romanoff dish. Using heavy cream, powdered sugar, mint and Frangelica dessert liquor – the strawberries are quickly combined and garnished.
Moving on to the steak, Chef Angus begins with the preparation of the asparagus that will be the vegetable side dish when combined with walnuts. Sautéing and seasoning sweet red onions and garlic, a ragout is prepared that also features mushrooms. The episode then goes outside to the grill and Chef Angus gives a brief primer on proper grilling technique.
Finally the episode closes as all of the courses of the meal are finalize before being brought to the table.
Mixing tomatoes for the bruscetta
Potato casserole preparation
Bruscetta, salad, and other appetizers