Aged Moncenesio Bleu, Mostarda Swipe, Toasted Hazelnuts, Pear Coulis
and Black Olive Brittle
I started off not really intending to write about our "menu from cupid" on Valentines day. As luck would have it, we were busy. I was busy. Life is busy. We snapped some photos...some off the cuff and not the best showing as these were the mock ups for the service staff and still had some kinks and quirks to smooth out, but you will get the gist. It always seems to be the case...after VD, we are still busy, things are happening and I do not get around in time to write about the experiences. Then, as with most holidays, it then seems out of place and "old news". But I recently read a blog about the fact that this particular holiday is somewhat dreaded by some chefs and cooks, for it is not always attended by the foodies, industry friends and media folks, but more so; the amateurs of dining, those that are coming out to dine to merely show off their bank accounts, clout(if any) and ability to schmooze a particular companion. While that may be the case in some places, any even most, should it stop us from trying to perfect our craft? Should it deter us from the passion of cooking? Should that change our minds for the food we cook and the style in which we cook it? And all for the sake of not wanting to "bother" since they are not serious "el bulli" diners. As chef's and restaurateurs, and professionals of the industry, we have an obligation to continually educate the public on what it is that we are doing, and to continually introduce new ingredients, styles, techniques and flavor combinations. Otherwise, we would still be back in the stone age. It is this forging ahead and being passionate about our food AND the serious commitment of making our guests happy that has enabled us to be where we are today with the food scene...regardless of where we practice it! I agree that it is not everbody's favorite holiday, whether to celebrate it or cook for it, but regardless of the day, this is an opportune time to get excited about food and cooking. I guess as I see it for for chefs and cooks, it sort of boils down to the need to make a decision for yourselves...if you don't like it, why do it? Try an office job! Enough banter...here is what we produced, and by the way, it was very well received and we had a great time preparing our craft for our clientele...no matter how inexperienced they might have been! Bottom line is that they enjoyed it and they will keep coming back!
~Igniting the Passion~
Hudson Valley Foie Gras Torchon "Pillow"
House Cured Duck Ham, Preserved Figs, Fig Jam, Fig Gelee
Quince Conserve, Dr. Pepper-Minus 8 Reduction
Silky & Seductive Seafood Bisque
Seared Diver Sea Scallop, Lemon Tapioca, Bloomsdale Spinach, Ginger
Micro Fennel and Mango "Caviar"
~Adding Some Warmth~
Coriander Rubbed Atlantic Monkfish
Sweet Lobster strewn Winter Vegetable Porridge, Prosciutto-Ricotta Gnocchi
Oxtail stuffed "Ravioli", Chive Emulsion and Micro Celery
~Hot, Ready and Waiting~
Smoked Loin of Natural Veal
Hedgehog Mushrooms, Creamy Dreamy Parsnip Puree, Lentil-Apple Pancake
and an Onion-Thyme Jus
Cabernet & Spice Kissed "Painted Hills" Short Rib of Beef
Hot Date and Bacon Dauphine, Black Trumpet Mushrooms, Braised Cabbage
and a "Black Forest" Sauce
Warm Nibbles of Lemon Zeppole & Chilled Dark Chocolate "Bon Bons"
Love Potion Dipping Sauces and a Malted Milkshake