We were involved in the Cornish Festival this year with me doing Mineral Point's "Taste of Point" which was a tremendous success...
Taste of Point
Tennessee Pulled Pork Sandwiches on House Made Rolls
Miniature Pasties with a Tarragon-Roasted Garlic Crust
British Rollmops-(pickled herring scented cream cheese with roasted garlic wrapped in Phyllo)
Spotted Dick-A traditional Cornish Dessert, served with Madagascar Vanilla Custard
Unfortunately I did not get any pics from me and Joe hanging out in Library Park for the Taste of Point but here are some pics of some of the food that we did for the Festival Weekend plus a couple of our staples off our menu...
The Wild and Wacky World of Chef Mike
Pleasing the World One Palate at a Time...
Come hungry...Leave Happy
Grilling up a Rosti for Our Tenderloin Dish
The Inevitable Pasty with Sweet Thai Chili Sauce
Sauteed Chicken Breast in a White Wine-Lemon and Garlic Sauce with assorted garden vegetables accompanied by Saffron Rice
Pan Fried European Lake Perch with a Hazelnut Brown Butter Sauce
Seared Airline Chicken Breast topped with Roasted Red Pepper, Garlic, Artichokes and Kalamatta Olives with Roasted Butternut Squash and Saffron Rice
Crispy Catfish with Caper Remoulade, assorted garden veggies over Pesto Mashed Potatoes
Beef Tenderloin Rosti topped with a Madiera-Wild Mushroom Demi-Glace accompanied by a Roasted Butternut Squash
Chicken Parmesan with Sketti and Marinara
Will have some more pics in the days to come including the second guy to polish off one of Chef's 32 plus ounce Top Sirloins...
Hugz,
The Wild and Wacky World of Me
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