Thanks to Jean and Darin for hosting November 3rd 2007 Kitchen Kriminal Dinner and thanks to all attendees. We had a great time!

Roasted Mushroom Cap
Caramelized Onions and Dates

Carrot and Almond Soup
Spiced Cilantro Oil

Butternut Squash Risotto
Truffle Thyme Sauce

Seared Japanese Eggplant
Oven Roasted Tomatoes, Piperade Peppers

Balsamic Braised Chicken
Roasted Cauliflower, Sautéed Spinach and Capers

Baked Goat Cheese
Frisee Salad, Red Wine Vinaigrette

Pear Bread Pudding
Black Pepper Maple Sauce

Kitchen Kriminal October 26th

Kitchen Kriminal October 26th was a huge success! Thanks to Ted and Sharon for hosting!

Sweet Potato Bisque
Herb Goat Cheese

Twice Baked Potato
Endive Salad and Sherry Vinaigrette

Sautéed Garlic Shrimp
Piperade

Bacon Wrapped Chicken Breast
Roasted Mushrooms, Spinach Polenta and Caramelized Onion Sauce

Braised Short Ribs
Root Vegetable Salad, Dijon Caper Vinaigrette

Minted Romaine Lettuce
Blue Cheese Vinaigrette, Sliced Fall Radish

Lemon Bar
Whipped Cream, Strawberry Mint Reduction

September 21st 2007 Kitchen Kriminal

Thanks to Linda and Rick for Hosting Kitchen Kriminal. We had a great time!
Date Stuffed Mushroom Cap
Country Crouton

Parsnip Bisque
Butter Braised Leeks


Mint Sautéed Shrimp
Olive and Caper Tomato Sauce

Chicken Stuffed with Raisins
Roasted Apples, Bacon and Candied Walnuts


Paprika Seared Pork Tenderloin
Cardamom Roasted Tomatoes, Sweet Potato and Arugula Salad

Shaved Fennel and Parmesan Salad
Lemon Vinaigrette


Hazelnut Cake
Chocolate Sauce and Whipped Cream

Kitchen Kriminal September 7th

Kitchen Kriminal September 7th was held at Casa Van Janke. Thanks to all the attendees. We had a great time.

We started with an Amuse Bouche of
Endive Chowder with Mire Piox Vegetables

Bruschetta with Balsamic Roasted Portobello Mushroom & Red Onion Topped with Radicchio

Chorizo & White Bean Ravioli with Cilantro Lime Vinaigrette

Sautéed Gnocchi with Braised Shortribs & Dates

Paprika Roasted Pork Tenderloin with Cardamom Roasted Cherry Tomatoes, Sweet potato & Arugula

Cucumber, Blue Cheese & Walnut Salad

Finally we finished with
Roasted Apple with Rice Milk Custard with Spiced Plum Sauce
( Sorry No Picture)

August 17th & 18th Kitchen Kriminal

Thanks to Mary, Andrea and the Bunco Babes on August 18th!



Thanks to Buzz and Debbie Miller who hosted the first Kitchen Kriminal in Sacramento on August 17th!

Coconut Gazpacho Soup
Cucumber, Tomato and Mint Salad

Fennel Tart
Caramelized Onions, Fried Capers
Honey Dijon Mustard Vinaigrette

Garlic Roasted Shrimp
French Lentils, Cauliflower and Garlic Puree

Lardon Salad
Soft Poached Egg, Frissee and Baby Spinach Salad
Bacon Vinaigrette

Stuffed Pork Loin
Swiss Chard, Pears, Asparagus, Potato Rosti
Brown Butter Balsamic Sauce


Saint André Cheese
Mission Figs, Crouton, Endive Salad
Ginger Asian Pear Clafouti
Spiced Plum Puree

Kitchen Kriminal July 27th, 2007

Kitchen Kriminal on July 27th, 2007 started out with an

Amuse Bouche Swiss Chard CrostiniNext was an
Heirloom Tomato Tart with Basil Vinaigrette
and here is our amazing Sous Chef hard at work.
Next came
Braised Fennel with Bacon, Yukon Gold Potatoes and Shaved Fennel SaladNo, I didn't get a picture of the
Dover Sole with Cucumber Water, Sesame Vinaigrette and Candied Chili Orange Rind
But here it is about to be plated with just the cucumber waterThe Braised Shortribs with Saffron Risotto, Eggplant and Tomato Ragout
was a huge hit!
Cheese Soufflé with Yellow Summer Corn, Sorrel and Corn Pudding
Finally Dessert!
Pluot Crostata with Maple Whipped Cream
Thanks to all participants! We had a great time cooking for you.
From one happy attendee
"You seriously exceeded all expectations last Friday night. Scrumptious."

The first Kitchen Kriminal was a huge success! Thanks to all the attendees.


The menu started out with an Amuse Bouche of Roasted Cauliflower Tartlet with Olives, Caramelized Onions and Basil

Pan Seared Gnocchi
Chili Jam, Wilted Greens and Prosciutto

Orange Spice Rooibos Tea Granite
Heirloom Tomatoes, Red Onion and Relish

Cilantro Shrimp
Green Beans, Watercress, Plum and Ginger Soy Glaze

Braised Bangladesh Chicken
Roasted Yukon Potatoes, Braised Tomatoes
Yogurt Curry Sauce

Halloumi Cheese from Cypress
Candied Walnuts, Endive and Cucumber Salad
Olive Oil and Lemon Juice

Creamey Basmati Risotto
Spiced Plum Chutney