Looking good enough to eat

Former Times colleague Janie Ginocchio, now an editor at The Courier in Russellville, sends along a fine photo of some catering fare produced by her husband Billy.
I thought I'd share a photos of a light hors d'oeuvres display Billy did for a party a couple of weeks ago while he was in town on break from culinary school. The items are a variation on an opera cake: almond cake layered with lemon mousse, amaretto buttercream and white chocolate ganache; dry cured yellowfin tuna salad (with black olives, red onions and capers with a basil vinaigrette) stuffed in grape tomatoes; a Tuscan bean salad in Chinese spoons garnished with fried sage; and seared lamb and asparagus skewers topped with a balsamic reduction and shaved parmesano reggiano cheese.
Not pictured were the vegetable bundles of blanched haricot verts, carrots and white asparagus, cut and tied with chives. These were served with a parmesan-cracked pepper dressing.
Enough with the pictures. Send a plate.








Comments
Billy Ginacchio is a very talented chef. Is he still at the Lodge on Mount Magazine, and what culinary school is he attending?
Posted by: LAJ-Hillcrest
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July 9, 2008 05:12 PM
Billy left the Lodge late last year. He's at the Scottsdale Culinary Institute in Scottsdale, Ariz. His coursework ends in December and then he has a three-month externship.
Posted by: JG
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July 10, 2008 12:41 AM