Mind Candy...

That is about the only thing that comes to my mind at this point of the food we cooked tonight for the chef's table as I did not take any pictures for you to see(eye candy), record any of the sounds for you to hear (ear candy) or bring home any of the tastes for you to eat(simply enough...candy!). SO, with that said, you will just have to trust me. Or not. Whatever. Tonight was the first chef's table we have cooked since before Thanksgiving. It was somewhat subdued, yet fun, tasty and hopefully inspiring for those around me. We ventured into some new ideas and thoughts, and yet at the same time reintroduced familiar ones. Here is the menu and how it played out...
Warm Truffle Custard "en Chemise d' Oeuf"
with Lobster-Salsify Salad, Edamame and Truffle Oil
"Winter Degustation"
Braised Beef Shortrib & Horseradish Terrine, Celery Root Salad, Candied Walnuts
Mustard Creme Fraiche, Shaved Celery...
Frog Legs Sous Vide, Braised Baby Turnips, Lentil-Foie Gras Composure...
Silky Parsnip Bisque, Walnut Oil, Chives
Seared Hudson Valley Foie Gras & Sea Scallops
Hot Pomegranate Gel, Savory Apple Crisp, Cacao Nibs, Poultry Jus
Almond Crusted Soft Shell Crab & Grilled Aussie Blue Water Prawn
Wilted Mizuna, Heart of Palm-Kumquat-Orange Salad, Yuzu Dressing
Shaved Fennel, Pumello, Preserved Ginger, Green Apple Ice
Cepe Crusted Loin of Lamb Sous Vide
Celery Root Puree, Hedgehog Mushrooms, Eggplant "Agro Dolce"
Thumbelina Carrot Glace, Syrah Salt and a Mosto Cotto Jus
Tasting of Chocolate...
Jivara-Praline "Pave" and Chocolate Swirl Ice Cream
Manjari Silk, Hazelnuts and Douglas Fir Ice Cream
various winter inspired garnishes


Blogger brian said...

The soft shell crab is what I would have chosen. "Mind Candy" at it's best.
Thanks for sharing!

3:31:00 PM  
Blogger cuisinier said...

Hi Brian, thank you for your comments. It was actually a whole tasting menu so everyone got to taste all the dishes. It was definitely one of my favorites as well. cuisinier...

10:04:00 AM  

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