As if four appetizer courses weren`t enough… It was time to have the mains:
Our Sales Team leader Shai put together a hearty winter ragout of wild mushrooms and fortified chicken broth; tossed with spaghetti and topped generously with crunchy Parmiggiano Reggiano.
We learned two things about the pasta from the 2012 LFBR staff dinner; first, that the pasta should be served closer to the end, and in relatively small amounts. Second, gnocchi & braised rabbit has a bigger knock-out punch than a granddaddy dose of NyQuil.
Our last course, put together by the author, is a very loose interpretation of a bourgignon; this one starring rich and flavour venison shortloin and braised shoulder.
Originally, there was a plan for some type of gluten-free puff pastry to go along with it….. Things did not go as planned…..
Good thing I have about 11.5 months to work on the recipe……