A Catered Affair

Working in Catering has its perks. You get to eat well, and get paid for it too. Here's an example from tonight's dinner:

 One of the Hors d'eurves: Beef Tartare with Cured Egg Yolk & Fried Caper

Course #2: Rosemary Grilled Petit Lam Sirloin with Potato Galette, Caramelized Root Vegetables

Course #4: Petite Buttermilk Panna Cotta with Cardamom Scented Roasted Pineapple and Coconut Tuile

Taking home flower arrangements at the end of the night!