Have you ever had that conversation that goes:
"hey lets go eat here tonight"
"no way thats to expensive"
"its cool, I got the hook-up"
Im sure all of you have at one point in time. Now, Im not talking about sending food out the back door, but I do love the oppurtunity to send special unexpected courses to our guests. It allows us to create more personal experiences with them, and hopefully......create loyalty. Its become a staple in most professional kitchens to have an amuse, or midcourse, or even a shared sweettreat at the end of a meal. For me, I really enjoy it because it allows us to step away from the menu and, for a brief moment, be unpredictable. Here is a midcourse I did this afternoon: Green Risotto, Shrimp with Bacon, Sundried Tomato, Fresh Mozz, Balsamic
16 hours ago