Episode 4: Everything I Cooked For My Clients in The Hamptons!

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Tonight was our first plated dinner and I always enjoy doing these so much! It gives me a little wiggle room to play with refining some components on the plates, and have some fun with creative combos.
Here was the full menu:
Salad: Hamponts vinaigrette little gems on tomato yogurt, fresh radish, crispy parmesan bread crumbs, pickled charred cherry tomatoes
Entree: Grilled roasted beef tenderloin, fondant potatoes with crispy potato and onion topping, glazed hericot vert, mushroom reduction sauce
Dessert: Lemon olive oil cake, marinated raspberries and tangerines, honey spiced whip
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