Tuna Tartare with Caviar
Brie and Strawberries
Scallops and Guacamole
Sesame Chicken Satay
Duck and White Bean Confit
Beef and Red Onion Marmalade
Goat Cheese Tartlets
Shrimp and Crab Cakes
Apple Flan and Candied Walnuts
Blue Cheese Crusted Filet Mignon
Mahi-Mahi with Saffron Risotto
Chicken Roulade with Prosciutto
Smoked Vegetable Crêpes
Roasted Corn Potato Hash
Tahitian Vanilla Crème Brûlée
Fred: (of the Filet Mignon) As you know, I eat a lot. And this, I'm not kidding, is probably the best steak I've ever had by far. It's simply amazing.
Irvine: The chef's jacket is like a coat of arms; it makes you who you are. It turns me into this very prim and proper English guy who has no nonsense.
Irvine: Filet. It's the tenderest piece of meat there is, and it always amazes me that people marinate it and you don't need to you spoil a perfectly good piece of meat.
Irvine: George is a little slow today, but we'll hurry him up in a minute.
George: (chuckling) I love you too, chef.
Irvine: (after cutting himself while peeling mangoes) People think that professionals don't cut their fingers and burn their hands; let me tell you, they do, you just don't see it.
Knowlton Mansion, the site for the event, is a nineteenth century estate designed in 1879 by the architect Frank Furness. The mansion has been restored and additions added by a catering company who uses it as one of their venues.
Paula and Fred Bride and Groom
Christina W. Event Manager
The Knowlton Boys Kitchen Staff
Special Thanks to: Knowlton Mansion.