JPRphotos
Creations by Chef Ed and Chef Anna
Welcome to our food photo gallery! Our official culinary education is from the Scottsdale Culinary Institute. However, we've learned much more from our on the job and independent catering experience. Ed is currently working at Shoreby Club a Private Club and Anna at Sans Souci, a mediteranean restaurant at the Cleveland Rennaisance Hotel. In our spare time we enjoy catering private parties and making special occasion cakes and pasteries. The gallery is a work in progress, and we promise you we will have all the captions updated as soon as possible. All creations are ours unless noted in the caption area. Thank You, and Enjoy! Please Comment.
Welcome to our food photo gallery! Our official culinary education is from the Scottsdale Culinary Institute. However, we've learned much more from our on the job and independent catering experience. Ed is currently working at Shoreby Club a Private Club and Anna at Sans Souci, a mediteranean restaurant at the Cleveland Rennaisance Hotel. In our spare time we enjoy catering private parties and making special occasion cakes and pasteries. The gallery is a work in progress, and we promise you we will have all the captions updated as soon as possible. All creations are ours unless noted in the caption area. Thank You, and Enjoy! Please Comment.
(1) Chilled Lobster Salad. Roast beets, arugala, radicchio chiffinade, goat cheese, cointreau viniagrette. *Menu item at Sans Souci, created by Anthony Rogers.
(2) Warm Lobster Salad. Wilted arugala, crispy polenta and gorgonzola croutons, carmalized onion, balsamic viniagrette. Gorgonzola extra virgin olive oil and balsamic reduction garnish. * Menu item at Sans Souci, created by Jerry Lasko.
(3) Chilled lobster salad. Bibb lettuce, shaved fennel, hearts of palm, and red onion tossed in pomegranite viniagrette. Bound lobster salad with hearts of palm, red onion, fennel, and chive.
(4) Chilled roast almond and grilled corn potage. Bound crab salad with roast grapes, cherry tomatoes, grilled corn, chives, and extra virgin olive oil. Garnish of frozen grapes.
(5)Chilled roast almond and grilled corn potage. Bound crab salad with roast grapes, cherry tomatoes, grilled corn, chives, and extra virgin olive oil. Garnish of frozen grapes.
(6) Lobster and scallop mousseline raviolis with tarragon. Light saute in beurre noisette. Shaved fennel and tomato lamelle salad, basil oil garnish.
(7) Apple, chestnut, and pancetta ravoilis. Light saute in beurre noisette. Shaved chestnut, basil oil, and balsamic reduction garnish.
(8) Lobster gnocchi tossed in saffron cream sauce. Basil chiffinade garnish. Dish created by Chef Benjamin Fambrough, Sans Souci.
(9) Pan seared scallops. Salad of carrot ribbons, avocado, and orange and grapefruit supremes tossed in citrus gastrique.
(10)Pan seared scallops. Salad of carrot ribbons, avocado, and orange and grapefruit supremes tossed in citrus gastrique.
