I know i know, i'm suppose to put up our Finale from Krabi Trip, but i decided to jump the wagon and instead write about this, because i figured the finale probably would take me an hour to write, whilst this will only take 20 mins. Let's just say i'm lazy at the moment, and am perfectly contented with slapping a few photos and call it a post =P

As much as we love our food, we are pretty weak in the kitchen. So we were happy to have Chef Ken over to assist us in organizing some dishes for an impromptu dinner at home for 40pax one night.

Our menu of the night was quite simple:
Starters: A mix palate of Prawn Salad, Capsicum Pate on Toast (which was delicious by the way), and cherry tomato salad with basil and mozzarella dressed with balsamic vinegrette and olive oil.

Soup: Pumpkin Soup, drizzled with cream and italian parsley

Main: A Choice of Fillet Mignon with Blue cheese Sauce topped with Asparagus on a bed of warm potato salad OR Grilled Lobster with sautee Brocollis on the side

Dessert: Blueberry cheesecake and Cheese Platter

Here are some photos to share =)

1/ Crazieapple hard at work

2/ The apprentice from one of the culinary art colleges came by to assist Chef

3/ Our starters

4/ Preparing to serve our next course

4/ Pumpkin Soup. The cream kind of spread out into a huge lump as my kakaks carried it upstairs for the guest. *urgh* remind us to do the finishing touches only after climbing up the fleet of stairs

our Fillet Mignon, it was so yummy with the blue cheese sauce. I never fancy Blue Cheese, but the sauce goes really well with the tender beef- cooked medium rare.

Into the grill it goes. How can chef make everything look so SIMPLE

The finishing touch

Just with a simple seasoning of salt and pepper

Topped with garlic-herb butter

My current love: UMESHU- goes really well with Soda water

And the Love affair with Patron Coffee Tequila, it's really good!!! 

Thank god the dinner went on smoothly, food was served on time, and plenty of drinks to get the guests happily drunk, and everyone seem to enjoy themselves very much so thank you chef, what can we do without you =) can't wait to organize another one soon!


"Joe" who is constantly craving said...

do u have an industrial kitchen at home?? thats crazy!!

Sean said...

impromptu dinner for 40?!? good lord! i'd panic if it were just four people! :D

Baby Sumo said...

Wah personal chef!!! Keng la!

AugustDiners said...

Joe: yes, crazily enough we do, my dad goes overboard sometimes.. but its hardly ever used. hehe

Sean: If it werent the help we've got, i would be hysterical before it even began, the last time we cooked valentine dinner for my parents, we took one whole day, and went way beyond schedule :P

Baby Sumo: I wish Chef Ken's my personal chef! I'll be happily fat without any regret! :D we just stole him off the restaurant for a day.

Baby Sumo said...

Btw where did you get the filet mignon from? They look absolutely delicious!

AugustDiners said...

Baby Sumo: We got the fillet mignon off our supplier, because we run a restaurant it is much easier to source for the ingredients. :)

Bangsar-bAbE said...

Food looks delish!! I don't think I have to patience to pull off something so extravagant. =P

Augustdiners said...

Bangsar-babe: Haha, yeah it was yummy!
When it comes to food- we have ALL the patience in the world :D

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