new Article on Top chefs

Tomas Bistro

I was  featured in an International Magazine in an article about Top Chefs, pages 33-37 http://issuu.com/hopelesslyromantic/docs/entertainment_guide_2011

Confit of Duck Raspberry and Fig Glaze

Confit of Duck Raspberry and Fig Glaze

Swordfish Livornaise

Speckled Trout Provencale

Confit of Duck Bercy

Grilled Speckled Trout Ravigote

Fresh Strawberry Shortcake

Gulf Sheepshead with Fingerling Potatoes

Chaine des Rotisseurs

Below pictures are from a dinner we did for The Chaine des Rotisseurs, I have done many dinners in the past for this wonderful group and this one was very memorable. Many good friends, great food amd wine, thats what the Chaine is all about.

Gulf Flounder Grenobloise

Gulf Tripletail topped with Lump Crab and served with popcorn rice

Roast Goose, Foie Gras Marsala Sauce

Confit of Duck, Rosemary Jus, Foie Gras Popcorn Rice