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« Experiences in Catering | Main | Dinner Ramblings »

January 23, 2006

Comments

Tania

Oh my, what an exciting venture! Best of luck! I'm already looking forward to reading about the progress of this delicious project.

Ricardo Yudi

Wow! That`s nice! Please let me know what will be on the menu when you come to a final conclusion! Good luck!

Ivonne

Clement,

Please keep us updated. I shall don my bib now ...

Melissa

Can't wait to read about your evening! Please take some photos.
Best....
Melissa

Clement

Hi everyone, thanks for your encouragement. I'll be sure to write more about it soon.

dexygus

yowza! how ambitious. ever think of switching careers? anyway, good luck and have fun, clement.

Clement

Hi Dexygus, I guess it's been in the back of my mind for a while. For the time being, I think I'll just do it for fun, and improve along the way. By the way, I used your gingersnaps recipe with a sprinkle of turbino sugar, and they were a hit! But in my opinion, I think the raw dough tastes better than the baked cookie :)

Mark

A question about the foie gras... you have me very interested when you say "soaking and deveining". I had one attempt at foie gras that was a miserable failure... I just sliced and cooked! Can you elaborate a bit about the preperation?

Thanks!

- Mark

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  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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