Amid the whirlwind of holiday season, there is very little time to relax and unwind, which makes our annual holiday dinner all the more important. We draw straws and each prepare a course… It is a fantastic way for food lovers like us to show our passion for what we do. The only issue is finding the time to prepare!
I thought a venison Bourguignon would be a delightful way to end a dinner on a cold winters eve, especially given the amount of time everyone at LFBR spends in refrigerated spaces… And it went something like this:
So what, you ask, is the best way to unwind after spending day after day in a refrigerated warehouse, packing delicious meats and cheeses for hundreds of customers??? Well, I would highly recommend that you dim the lights, grab a glass of wine, and get your braise on!
Given the limited time frame and with hindsight being 20/20, perhaps a dish that required many, many hours of making stock making, dicing, peeling, slicing, sauteeing, and braising may not have been the best choice… However, I did pull the main course straw, so I wanted to make it memorable for my fellow LFBR’ers.
So, after a rather long night at my stove with the angry ghost of Julia Child pointing out all the corners I was cutting, I do believe I managed to pull off a rather delicious and successful venison Bourguignon for our holiday party… Just don`t ask anyone at La Ferme about “the puff pastry incident”…. Seriously, don’t. My shame will never die.
Up next: A course by course picture show of the staff party you wish you were at… OURS!!!!