Ocean Grill Tasting

So, yesterday I did a four course tasting with an amuse for the Ocean Grill Chef gig here at Omni Amelia Island. The brief explanation is, I came on as the supervisor but the chef above decided to move on within the first two weeks I was there, so naturally I applied and was granted the opportunity to cook for the Executive Chef, F&B Director, Assistant F&B Director, and......wait for it.....Brennan! For me tastings are always rewarding learning experiences. This the amuse, house made brioche toasted with foie gras butter, scallop, and radish salad.

Here's a copy of the menu I printed out....

First course, Point Reyes Blue with Heirloom Tomato, Fig Vin Cotto, and Micro Kale....I think I was probably a little off on the ratio of blue to tomato, and originally I wanted fresh figs but the one's we received didn't make the cut.....

Next, Duck prepared three ways with pistachio. Seared breast, Duck Confit and Farmer's Cheese Agnola and Powdered Duck, I really liked this one......

Butter Roasted Halibut, Candy Stripe Risotto with Goat Cheese, Baby Fennel and Fennel Butter....This was a solid dish, but I feel I could have used regular beets and that it was a mistake to not showcase the unique look of the candystripe beets...I always keep that fennel butter in my back pocket, a little thing I picked up at the bluezoo....

Last, Hanger Steak with Turnip Greens and Tabsco Foam, there was a little Maderia glaze for some sweetness.

And that's that, its always fun to challenge yourself and would encourage young cooks to do the same given the chance.....till next time....