My second dish today was Pasta Carbonara.
Chef Perez said the flavors were spot on but he had a problem with the sauce. There are 2 eggs added to the cream and if the temperature is too high they become a little scrambled. I wasn't happy with the thickness of the sauce so I raised the temperature a bit while my noodles were cooking. A rookie mistake but lesson learned. It was still edible and very tasty. I actually brought both home. That's the first time I've done that.
Tomorrow is Lasagna, Mushroom Duxelles Ravioli and Polenta.
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Josh and I got the opportunity to taste some of Hal's work today. We tried both the Carbonara and the Alfredo Sauces. The Carbonara had a gorgeous, smoky bacon essence. Flavorful, yet delicate. The Alfredo, an uber-rich sauce dripping with tastes of butter and cream was also exquisite. In both cases, the freshness of the pasta was duly noted.
Truly inspirational work, and we are proud to know Hal, and are honored to have him in our home.
-Travis Foster
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