Brett A. Smith

So my skills at making cheesecakes are getting a lot better and with parties requesting special types is only helping me out more.  For last night’s birthday party, the host requested two Butterfinger candy bar style cheesecakes.  Here is a quick snap shot of them as I was topping the cakes.

Oh and by the way, the crust is made from crushed Butterfingers and chocolate cookies.. The filling is standard vanilla cheesecake filling, but has chocolate and peanut butter ganache folded in.  And the cakes are then topped with two layers of the chocolate and peaunut butter ganaches, as well as crushed Butterfinger candy bars.

Grilled Swordfish served on top of Jasmine Rice with Oven Roasted Roma Tomatoes, Shallots, Fresh Herbs, and a Kalamata Olive-Chardonnay Butter

Tequila, Chipotle & Lime Marinated Arctic Char, Grilled and served atop Braised Spinach and Organic Blue Corn Bread. With Confit Grape Tomatoes, Mole Verde and Spicy Popcorn.

Braised Monkfish with Oven Roasted Asparagus & Grape Tomatoes, Shiitake Risotto, & Sherry Reduction

Sesame Crusted Ahi Tuna, Stir-Fried Vegetables, Oyster Mushrooms, and Spinach Noodles in a Red Cabbage Cup with Red Pepper Coulis and Sweet Thai Basil

Pan Seared Black Cod with Jasmine Rice, Tempura Green Beans, China Rose, & a Star Anise-Miso Broth

Chickpea Fried Black Cod on Garlic Confit served with Sake Braised Carrots, Mushrooms, & a Honey-Stone Ground Mustard Vinaigrette. Garnished with Spiced Cashews, Scallion, Cilantro, and Garden Radish

I ran the appetizer station tonight so Chad and Shay could get more reps on grill and saute.  Here’s my featured appetizer:

Butter Poached Shrimp on Wilted Spinach with Roasted Garlic-Leek Flan, Red Onion Coulis, & a Parmesan Tuile

Grilled Swordfish served atop of Saffron Basmati, Fresh Green Beans, and a Pineapple Curry Sauce. Garnished with Toasted Pistachio Nuts and Popcorn Shoots.