Thursday, November 25, 2010
Wednesday, November 24, 2010
Monday, November 22, 2010
Friday, November 19, 2010
The Pantry at a restaurant is similar to a household pantry in more ways that I had previously thought. One generally will have dry goods such as cake and muffin mixes along with pickles and canned goods. While at work we’ve actually started getting into preparing items for the “pantry” for the restaurant. We’ve started to do more large batch canning of the fresh produce that we purchased from the farm down the road. The result is a designated shelf in the walk-in cooler that is steadily getting filled with canning jars. The jars contain from kimchee to cashew-ginger butter. The pantry is also a great for saving one’s behind when you need to come up with a quick condiment to go with a canapé or even that little extra something to incorporate into a dish to make it more complete. But whether it’s just a jar of simple pickles or a jar of reconstituted apricot in a curry syrup, it’s never a bad idea give a quick look at your pantry before you start writing your daily menu because you’ll never know what might transpired.
Friday, November 5, 2010
The amuse to start our meal was whipped eggs, trout roe, birch syrup and nutmeg. The whipped eggs were incredibly light, the trout roe was fresh and very salty but was cut by the birch syrup which was sweet and rich in flavor. The nutmeg made the dish complete and added a great amount of fragrance.
'Cranberry Beans & Roasted Ham' with cantaloupe, chilled bouillon, the end of summer foliage. This course was my least favorite of the night but that is not to say it wasn't great. The dish had amazing texture with the surprise oysters lending and nice brininess. The end of summer foliage were incredibly versatile, all the different greens and flowers brought a really nice fresh note to this dish
My final course cannot be accurately described as a dessert. 'Powdered Chocolates" with steamed yuzu sponge, bergamot & an aromatic "salad" of hers was the description. My picture and description of this dish cannot do it justice. This was the absolute perfect end to the meal. With the powdered chocolate sprinkled on top of chocolate ice creams, the yuzu causing a taste bud frenzy and refreshing brake from the herbs my mouth senses didn't know what to do with themselves. This final course was so incredibly satisfying and different, I wish that I could have it again and very soon.