Samurai Dinner

Crushed Tomato and Parsley
Sautéed Red Snapper, Basil Oil
Prosciutto, Avocado and White Truffle Oil
Grilled Canadian Beef Tenderloin
Merlot Glazed Champignons
Poached Asparagus
Stone Roasted Russet Potatoes
Bitter Chocolate Pate
Pecan and Cinnamon Scones

In the past I have been asked again and again, “Who were the most important people you have cooked for?”

Well, going on five years in international kitchens and some of the highest-level officials gracing my tables including former Prime Ministers, the elite of Blackberry, Nortel, Bombardier, and numerous ambassadors and cultural types.

To this I always will reply,

Family and friends.

Today I spent the day traversing the mean streets of Tokyo in search for the freshest vegetables, herbs and accompaniments for a private chefs table for in my kitchen. There is something so warming and satisfying when cooking for loved ones that cant be described in words, it is simply visible in the eyes of those enjoying my labors.


Vino, Pane Love,

This is life.

3 Responses to “Samurai Dinner”
  1. bob says:

    Looks great.

  2. secret admirer says:

    why you call your cooking LABORSS???

  3. chefledarney says:

    I suppose because cuisine never happens by accident, it involves dedication and planning. Although I feel food should never be pretentious, it should be well thought out.

    Good night 😉

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