Tasting Menu Dishes...
a couple days ago, we did a tasting menu for a wonderful couple who are always an inspiration to see and to cook for. I can not stress enough that if you love what you do, it will show in your work...and, if there are guests that truly enjoy what you create, put your whole heart and soul into it. I snapped off a few shots of a couple dishes, but unfortunately, did not get the rest as we were quite swamped. So, the rest remains but a memory, but the memory remains nonetheless! Here are the two dishes that were not only fun to create, but exciting to see unfold as a creation, very flavorful and indicative of Spring. In the attempt to produce a menu that is worthy of our self and our craft and that is true to our commitment to keep exploring new ideas and flavors and to make it the best we can, we learn new things about ourselves. That is always the ultimate stimulation as a cook. So, for today...we keep cooking.
Citrus Scented Muscovy Duck Sous Vide
French Green Lentils, Slow Cooked Turnips & Fennel,
Meyer Lemon-Castelvetrano Olive-Parsley Salad
Wine Maker Lunch 04.17.09...
peas, carrots, favas, baby turnips sous vide, spring garlic-nettle puree
licorice-blackberry essence and micro greens
This past Friday, as with any given month throughout the year, we are honored to cook for some well known, or not wine maker, Chateau, or aficionado and pair a cool seasonal menu to it's offerings. This month was not any different. Over the years, the wine lunches at the club have ebbed and flowed with the seasons, the economy and the wine styles, but they always remain important in the search and commitment to the art of menu creating. Choice of ingredients are important and there is no mistake in that. Do not let anyone tell you differently. If you are a chef, then food is your life. It is crucial for a chef to express them self and to explore the ideas that lie out there like an elusive entity. Create...that is what we do. Flavors in any form or fashion are the basis of the dish. To make it memorable, tasty, exciting and fun, and in a way that challenges our minds and our palettes are key. Perhaps this menu did not challenge my mind, but it definitely made for a memorable, tasty and well enjoyed gathering of foodstuffs. Here is how we rolled...
Warm Caramelized Onion-Duck Confit Tart
with grilled King Oyster Mushrooms, Savory Streusel, Miners Lettuce, "Aligot" Potatoes
and a Saba Reduction
Sous Vide, a Chef's Table Menu (Under Pressure)...
Truffles, Chevre de Cremier, Truffle Potatoes, Bacon, Truffle Dressing
Seared Scallop & Carrot-Almond Agnolotti
Gin Compressed Rhubarb, Ramp Greens, PX Jus, Micro Burgundy Amaranth
Honey Bunches of Oats Crusted Foie Gras
Muscovy Duck Breast & Florida Pompano "Sous Vide"
Braised Ramps, Peas, Pea Jus, Dauro Olive Oil
Meyer Lemon-Castelvetrano Olive Salad
Oranges, Black Olive Brittle, Fennel Sous Vide, Blood Orange Sorbet
Lamb Loin Sous Vide
Carrot-Potato Puree, Fiddlehead ferns, Lobster-Squash-Caramelized Garlic Fricassee
missing in action...
Syrah Braised Short Rib, Baby Turnips Sous Vide, Artichokes,
Grilled King Oyster Mushrooms, Anson Mills Grits,
and Creamed Nettles
Tastes of Strawberry, Rhubarb, Chocolate, Caramel, Pistachio
Ricotta & Raspberry, Buttermilk and a handful of others.
Migs-Ginger Chocolates, Macaroon Sandwiches, Salted Caramels,
Peanut Butter Bites