EPCOT Dinner @ Bluezoo… Behind the scenes…..

A picture is a thousand words they say… This is what goes on behind closed doors ,before a high end multi course dinner takes place… and the people behind it….

Cleaning Micro veg using a paring knife...

Chefs Garden Micro greens....

Shiso....

Turnips....From Chefs Garden in OH....

Carrots from Chefs Garden OH....

Beets from the same source....

Garbanzos ready for blanching.....

Making garlic chips.....

Yes another one...

The subtle sound of the circulator .....

Liquid Nitrogen on wheels......

Cauliflower pickle....

Sweetbreads.....

Pork belly C.S.V.

Octopus...

Apple Chips in Dehydrator...Final step.....

Red pepper gel .....

Clams packed ready for flash blanch ,chill and shuck......

Hamachi.....

Wagyu sliced for service.....

Cleaning chestnuts....

Making the porcini pasta.......

sweetbreads.....

picking out the best......

Laurent preparing the dessert....

Chris Windus talking to the FOH staff.......

Ready for Nitro raisin powder.....

Cryo grinding Raisins using liquid nitrogen.....

Taking another look....

Plate up time....

Our audience while chef Todd english thanks the kitchen.....

I could probably had taken even more pictures but actually plating up, taking multiple pictures of the demo plates, taking notes and synchronizing with the to do list can be pretty challenging…. Overall though i feel really fortunate that i had the opportunity to do this Dinner with Chris and to be able to have Sean with me to assist and learn in the process…
A special thank you to the Bluezoo Chefs , especially executive chef Chris Windus, Danny & Aaron as well as Tyler, Brian , Ken, Diane, Lupe and the girls, Marcos , Eric and the rest of you that made this dinner possible , as well as the Executive team of the hotel and the management of Bluezoo (thanks Doug) and the Swan & Dolphin for having us as guests and for organizing and executing this amazing event…