Monday, June 20, 2011

Food Bros. Menu #1

Sorry to take so long to post this.  It was great to finally cook with Chris and Brennan.  I was not really happy with my courses.  I guess I could summerize it as a mild to medium identity crisis.  My approach was jumbled which came across in my cooking, plating, and lack of adaptability.  But I learned a lot, I think I finally found my voice, and I was humbled by the inspired beauty I saw in the dishes of my food bros.
I am left eager to cook again. 

FoodBros. Menu #1

Sunday June 12th 2011

Hors D’oeuvres

fried chicken liver dumpling, soy marinated coriander seed, toasted anise
foie gras, Rainier cherry gastrique
little neck clam and black bass ceviche, peach , roasted poblano
New England clam chowder “on the half shell,” smoked tomato

1st Course

baby octopus, grilled watermelon, watermelon cocktail, clove sprout

2nd Course

spaghetti all’amatriciana
guanciale mousse ravioli, flash seared black bass, basil flower

3rd Course

slow cooked oxtail, white cheddar arepas, bing cherry BBQ, rosemary smoke

4th Course

steamed sworfish, crispy chicken skin, wilted sorrel, hot pepper vinegar

5th Course

london broil, brussel sprout, brown butter potato silk

6th Course

Singapore chilli crab
prawn, dungeness crab, chilled rice stick

7th Course

blueberry cobbler

8th Course

parsnip cheesecake, rhubarb, pistachio butter

9th Course

sopaipilla bread pudding, tres leches, habanero in multiple disguises

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