Orange Almond Crepes with Seasonal Fruit Sauce

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Orange Almond Crepes with Seasonal Fruit Sauce
Pastry Chef Allisun Willbur
Amarillo Country Club

Crepes Batter

4oz Bread Flour

4oz Cake Flour

1oz Sugar

6oz Eggs

1ILB Milk

21/2oz Clarified Butter


Orange Almond Filling

1 ILB Cream Cheese

½ Cup Sugar

½ Brown Sugar

2 Cup Whip Cream

1 Tsp Vanilla Extract

1 Tsp Almond Extract

Fruit Sauce

3 cups Frozen or fresh berries

1 cup Fruit Wine

½ Cup Sugar

2 Tsp Butter

1 tsp lemon juice


West Texas Chefs’ Table introduces:
Collaborative Wine Dinner
Amarillo Country Club
September 11, 2017
7 p.m.

Details:

Limited Seating: ONLY 75 TICKETS WILL BE SOLD!

MENU IS A COLLABORATION OF SEVERAL OF THE AREA’S BEST CHEFS

BENEFIT: Proceeds from this evening’s dinner will be donated to Cal Farley’s Boys Ranch to be used in a culinary related endeavor that the Cal Farley’s administration deems necessary. The scope of use for the funds from West Texas Chefs’ Table will include equipment purchases, scholarship awards, etc. with a culinary/hospitality focus. *Find out more about Cal Farley’s Boys Ranch at https://www.calfarley.org

Please share photos, moments, videos, and all other social media posts using the hashtag: #wtctwinedinner

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MENU:
Amuse: Chef Chris Kizer | Chef Joseph Guzman
House Duck Prosciutto
Sweet Corn Semifreddo, Red Wine Caviar, Pea Gel, Huckleberry, Lotus Root Chip, Cedar Essence
Alma Negra Brut Rosé

One: Chef Dillan Chase Mena | Chef Brian Mason
Bulgogi Smoked Pork Belly
Spicy Apple Pear Chutney, Crisp Chicharrón
Smoke Tree Chardonnay

Two: Chef Joe Mendez | Chef Sam Blackburn
Chilean Seabass
Truffle Roasted Sunchoke, Brussels Sprouts, Carrot Confit Puree, Apple Fennel Caviar
Smoke Tree Pinot Nior

Three: Chef Jeff Taylor | Chef Chase Reid
Venison
Smoked Artisanal Grits, Thumbelina Carrots, Collard Mustard Greens, Heirloom Tomato, Red wine Reduction
Alma Negra Gran Alma Negra

Four: Chef Allisun Wilbur | Chef Marcus Snead
Lemon Honey Mousse
Sesame Sponge Cake, Candy Beets, Sesame Rice Crisp, Goat Cheese, Rosemary Meringue, Honey Foam Raventós i Blanc “L’Hereu”

Featuring Wine Pairings By: Daniel Maxwell, Sommelier


Amarillo Country Club
(806)355-3371 Ext.338

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