2013 in October Private Chef Bryan Doi Impresses a Group of 8

All eight of us knew that we were experiencing a truly special and memorable feast when Private Chef Bryan Doi (e-mail: chefdoi@gmail.com and telephone: 801-435-0325) introduced us to his culinary talent.
That's Chef Doi working on The Dinner
Our friends the Dansons wanted us to get know Chef Doi and then to spread the word about him. We are happy to do that.

The Dansons started us out with Prosecco and Chef Doi provided toasts with prosciutto and cheese.
We ate these delicious morsels while drinking Prosecco

Course One (of six courses) was served at the Dansons gorgeous dining room table. It was called "The Soup and Sandwich." It wasn't just any soup! It was made from wild puffball mushrooms collected near Vail and it was a velvety, heavenly creation. The sandwich was a foie gras, chanterelle, St. Andre brie and mozzarella grilled cheese. It was crunchy, tasty and very good. The Dansons served a Rose from Provence with this course.
 
As glorious as The Soup and Sandwich looked, it tasted even better. It was served on Leafware.
Course Two was a Kampachi Sashimi Salad. It was an Asian slaw, with sushi grade kampachi, fried won tons, cilantro and a soy vinaigrette. The taste of kafir lime provided a special attraction. The Dansons served a Terlato and Chapoutier Shiraz-Viognier from Australia. It was perfectly paired.

The Kampachi Sashimi Salad
Course Three was Sous Vide Day Boat Scallop, Potato Espuma, Bacon Lardoons and Brussels Sprout leaves. This was one of the best scallop creations ever made. The potato espuma was divinely light and made with an isi whipping can. We all commented on how much we loved the Brussels Sprout leaves and asked why we had never had them before. We continued drinking the shiraz-viognier with this course.
Sous Vide Day Boat Scallop, Potato Espuma, Bacon Lardoons and Brussels Sprouts leaves
Course Four was Steamed Fish Hong Kong Style made with Colorado Striped Bass, Chinese Greens, Fresh Ginger, Soy Vinaigrette all burned with Hot Peanut Oil and served with Lemongrass Jasmine rice. This dish was a triumph of intense flavors and beautiful as well. It was served on Leafware.
Steamed Fish Hong Kong Style served with lemongrass jasmine rice
The sous vide machine used to make this fish was Chef Doi's creation. It is obvious that he is multi-talented and inventive. He has worked in more than one profession and we all assume that he excelled in each.

Course Five was also made with Chef's Doi's sous vide machine. It was short ribs described as Sous Vide Espresso Short Ribs, Yukon Mashed Potato and a Expresso Demi. We were now drinking a Malbec brought by the guests.What a beautiful creation! Have a look below.
Sous Vide Espresso Short Ribs, Yukon Mashed Potato and an Espresso Demi
What a display of bravado! The dinner was magnificent and the dessert was perfect. It was not heavy and it was inventive and delicious.
Goat Cheese Ice Cream, Strawberries and Balsamic Caramel
All of us were captivated and impressed by Chef Bryan. 
Chef Doi chatting with our host, Alan Danson
 We heartily recommend that you Chef Doi for your next catered function. If you'd like to meet Bryan and try his food, he is currently Executive Chef at the Golden Eagle Inn Restaurant (118 Beaver Creek Plaza, Beaver Creek, CO 81632, (970) 949-1940).