On Tuesday night, I went for a work dinner at Ecco Restaurant in Burlingame, a goodbye for one of our team members, Eric, who is moving onto another project. I love work dinners.
For starters, everyone got their own tomato salad and individual crab cake, which was very tasty:
We also shared the seared duck foie gras with toasted brioche, sauterne, carmelized apple and red onion:
For dinner, I had the Seared Filet of Angus Beef with wild mushrooms, Old Madeira Wine Sauce and gorgonzola. The beef was a little overdone, but very tender and still easy to cut with a butterknife.
Good luck Eric!
No comments:
Post a Comment