Faculty Dinner at Impressions in Resorts World

Every year we have a get together with our all our Chefs so that we can reconnect with old and new faces since we are a growing family. This year Chef Mike choose Impressions in Resorts World to hold our annual get together.

Thank you very much to Chef Cyrille Soenen for preparing our food and for giving us a tour of the kitchen and the other surrounding establishments that night.  Our menu for that nightButterAmuse BoucheAppetizer: Tarte Iodeé Oysters, Crab, Scallops and Sea Urchin Parfait in Cucumber Confit (Super loved this dish)
Appetizer: Tarte Iodeé Oysters, Crab, Scallops and Sea Urchin Parfait in Cucumber Confit (Super loved this dish)Porcini Cream Soup and Duck Liver Ravioli, Crispy Croutons
Crispy Filet of Chilean Sea Bass, Green Pea and Cepes Mushroom Agnolletti, Oyster Cream Sauce Crispy Filet of Chilean Sea Bass, Green Pea and Cepes Mushroom Agnolletti, Oyster Cream Sauce Braised Marinated US Beef Short Ribs, Mashed Roasted Squash, Simple Jus De Cuisson, “Monter Au Beurre De Truffes”Braised Marinated US Beef Short Ribs, Mashed Roasted Squash, Simple Jus De Cuisson, “Monter Au Beurre De Truffes”MignardisesChocolate ImpressionsGroup Photo from the leftGroup Photo from the rightGroup Photo with Chef Cyrille (missing some of our chefs who couldn’t make it that night)

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