FCI 25th Anniversary Party

Here are some of the dishes that were prepared for last nights festivities. Everything was served as passed hors d'oeuvres.

Bouillabaisse (fish stew)

Choucroute garni (sauerkraut with various pork products)

Brandade De Morue (Fish potato dumplings)

Lobster Salad with Celery Remoulade

Merguez (lamb sausage) with Harissa and Couscous
 

Braised oxtail with pommes puree

Oysters, Smoked Potato Cream and Caviar
 

Chocolate Pot Du Creme, with Creme Chantilly and a Tuile Spoon
 

Salmon En Croute (salmon in puff pastry)

Scallop Quenelle with Crafyfish Sauce

 

As I mentioned in my previous post, the deans were in attendance. But there were some unexpected guests as well. Yes, that is Eric Ripert you see. More on the event here.

I forgot to mention that the dishes prepared by our group were the Merguez and the Choucroute, both above. One more interesting article was featured in Time Out New York.