Tim Love: Texas-Based Chef and Grilling ExpertTim Love: Texas-Based Chef and Grilling Expert
Most importantly, we've gotta start off with some bubbly. So, champagne walking in. We laid out a buffet, and we did smoked artichokes. We also did some smoked potatoes with a nice garlic aioli. I take kale, we puree it with a nice antelope stock from the animals that we shot and make a soup out of that. And then we call that the salad. Let me move into the entre which, of course, a beautiful backstrap and the antelope off the saddle. And then we finish off with dessert. Unfortunately, I don't eat dessert much so we have coffee and a tremendous amount of great cocktails.