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T.L.B. RESTAURANT &VINEHOUSE: |
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| 160 + 60 m² RESTAURANT GALLERY & VINE HOUSE: |
available for closed participant bookings for:
- Conferences
- Cooking events
- Wine tasting's
- Art events
- Weddings
- Parties
- and more...
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photo: Martin Martinsson |
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| OPEN BAR AGA/IGF DEMO KITCHEN: |
Welcome to experience the AGA spirit in our open bar/semi-professional kitchen - and to interact with and taste the difference in food made on our five oven, gas fuelled AGA!
We stock the AGA compatible high quality AGA/Rayburn kitchen ware and we also represent the famous Falcon & Bertazzoni cookers.
Our special AGA demonstration chefs are:
- Fredrik Karlsson, Karlssons Kulinariska, Gothenburg
- David Ward Negri, Marsviken, Norrkoping
- David Laturnus, Eatertainment, Globen, Stockholm
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To book an AGA demonstration (10 -20 persons) please call
+46(0)76 1060535 or mail anders@threelilybuds.com |
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photo: Anders Paulsson |
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TLB Chef: Chez Jeff
Jeffery Scott Brown (in sunglasses) surrounded by colleagues at Ritz Club, The Ritz, Paris.
Jeffrey Scott Brown began his career in culinary arts at the age of 5 when he won the Harding Elementary apple pie contest, Bakersfield,California. By the age of 7, he was canning pickles and making preserves every summer with his grandmother-Nana. By the age of 14, he was training under Chef Jerry Duane Beechly doing a 5 course menu every weekend. By 16 he was working under American Chef Jim Foster in Californias central coast. By 18, Jeffrey Scott Brown was a head waiter at an Air Force Officers Club and by 22 training directly under French Master Chef Guy LeRoy in Santa Barbara, California. After years of private parties, Jeffrey Scott Brown completed his education in France, obtaining 3 diploma's in the art of French Cuisine and The Art of French Pastry. He worked 2 years in the Hotel Ritz in Paris, later working directly under Master Chef Dominic Fonseca who was the private chef for Mohammed Fayed. He also worked daily with such great chefs as Philip Moreau & Christof Bellet. After he left Paris and moved to Copenhagen, he was head chef at several fine restaurants and now will do private parties of exceptional cuisine and a unique dining experience for private parties. Jeff lives in Malmö, Sweden with his wife & four children. |
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 5 course dinner at TLB 090416
The menu by Jeffery Scott Brown :
Starter: Shellfish gratin on spinach florentine
2nd course: Warm blue cheese tart, fresh pear, baby greens, vinaigrette
3rd course: Seared yellow fin tuna, lemongrass sauce
Main course: Lamb chop, pomme dauphine potatoes, celery root mousse, black-cherry chutney, grand venuer sauce
Dessert: Auteuil-a white chocolate anise mousse, on a pistachio genoise raspberries & coulis
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photo: Magnus Ringman |
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The Vine House
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| TLB RESTAURANT/GALLERY/VINE HOUSE |
Visitors and guests have full access to all the farm facilities such as the 1000 m² park and comfortable and traditional wooden garden furniture.
A 480
X 30 m
grass landing strip suitable for light aircraft is also on the
premises. Hangar space for one or two light aircraft is available.
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Local photo and orientation flights details and rules see:
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photo: Anders Paulsson |
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COPYRIGHT 2008: threelilybuds.com ®™ |
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