Eggert Culinary Innovations LLC.

Beef Tenderloin- sous vide herb rubbed beef tenderloin with bacon infused twice baked potatoes, green bean bundles, and chive chimichurri.

Beet Salad - roasted beets with crisp bacon, toasted pecans, arugula, blie cheese, and a honey citrus Dijion vinaigrette. A dish from an auction dinner to benefit Michigan Lutheran High School

Steak Diane - sous vide mustard and bourbon beef tenderloin in a mustard bourbon cream pan sauce, served on a buttered crouton along with fresh green beans and green onion bulbs and heb oil. This was another course from an auction dinner to benefit Michigan Lutheran High School

Amuse Bouche - 'Cloud' - avocado, rubey red grapefruit Supreme, fetta, lime, Miller Lite caviar pearls, rice paper 'cloud'. This was done as part of a Chefs Tasting Auction Dinner to benefit Michigan Lutheran High School # #

Rack of lamb - stone ground sous vide rack of lamb resting on a warm brussel sprout and prosciutto salad and dressed with black garlic pan jues. #