September Events & Weekly Recipe

THIS FRIDAYS COOKING DINNER

Join me, Chef Soren Pedersen Friday September 12, 2014 for intimate dinner in my private kitchen.. You will indulge in a private cooking dinner that I will demonstrate and share technique. The lessons will consist of four courses you will enjoy with wine. The class will be a three hour feast that will start at 7pm. Contact me at soren@chefpedersen.com to reserve. Fee for this class is $69 per student.

Starter

Black Pepper Crusted Beef Carpaccio

Second Course

Roasted Corn Chowder with Blue Crab

Main

Free Range Pork Cutlet

On Creamy Bacon Cous Cous & Pan Jus

Dessert

White Chocolate Tart

With Marengue and Berry Compote

FOR RESERVATIONS

SOREN@CHEFPEDERSEN.COM

281.407.1981

FIVE COURSE GOURMET DINNER

HOSTED & CREATED BY CHEF SOREN PEDERSEN

AT MIXED EMOTIONS FINE ART AND FRAMING

FRIDAY SEPTEMBER 19 AT 7 PM
95 Tuam Street Houston, TX 77006

1st Course

Grilled Prawn

On Avocado Puree and Citrus - Chili Salad

Paired with Hand Picked Pinot Grigio

2nd Course

Creamy Asparagus Bisque

With Blue Crab Fritter and Fresh Chervil

Paired with Hand Picked Sauvignon Blanc
3rd Course

Cider Brined - Slow Roasted Pork Belly

Creamed Corn, Pickled Cucumber and Crispy Leeks

Paired with Hand Picked Pinot Noir

4th Course

Sweet Basil Crusted Filet Mignon

"Cat Springs" Mushroom Compote and Green Pepper - Cognac Pan Jus

Paired with Hand Picked Merlot

5 th Course

White Chocolate - Cointreau Tart

With Almond Crust, Meringue and Berry Compote

Paired with French Press Coffee

$95 PER PERSON

PLUS TAX, SEATING LIMITED

FOR RESERVATIONS CALL 281.407.1981

Recipe of the Week

SWEET PEPPER - TOMATO STEW

WITH SPINACH PASTA AND SWEET BASIL

INGREDIENTS

1 CUP TEXAS ROSEMARY OLIVE

1 EACH YELLOW ONION, DICED - (GUNDERMANN)

5 EA SWEET PEPPERS, SLICED (ANIMAL FARMS)

6 EACH TOMATO, DICED (GUNDERMANN)

1 HAND FULL SWEET BASIL LEAVES , TORN (SUSTAINABLE HARVEST)

SEA SALT AND BLACK PEPPER

SPINACH PASTA (TAVALO)

METHOD

SAUCE:

IN A MEDIUM HEAT SKILLET; SAUTE ONION IN OLIVE UNTIL TRANSLUCENT THEN ADD PEPPERS AND TOMATO, TURN TO LOW HEAT AND LET IT SIMMER UNTIL FOR 15 - 20 MINUTES. SEASON WITH SALT AND PEPPER.

PASTA:

ADD PASTA TO A POT OF BOILING WATER SEASONED WITH SALT, THEN TURN TO A SIMMER. COOK PASTA UNTIL "AL DENTE" (CHECK AT 8 MINUTES) STRAIN PASTA AND ADD TO TOMATO- PEPPER STEW THEN ADD BASIL.

CREATED AND PREPARED BASED ON PRODUCTS FOUND AT URBAN HARVEST EASTSIDE FARMERS MARKET BY SOREN PEDERSEN SEPTEMBER 6, 2014

Catering Services by Soren Pedersen

Interested in catering for your upcoming special event? We are a full service catering company.

For more information please contact Chef Soren at info@chefpedersen.com or call (281) 407-1981.