Gourmet Chef Wannabe 2016 — photo 89 of 112: After making a ghee and flour roux I added milk, chicken bouillon and white wine. I flavored that mix with Worcestershire sauce, Tabasco sauce, creamed horseradish, Dubliner cheese, and a number of different dried herbs. Then I added pan-roasted crimini mushrooms and diced pork tenderloin. I made up the recipe as I went along, which was fun. I didn’t have any cream, so I improvised. It turned out really good — definitely a winner! July 2016. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article Letting the Creative Juices Flow.