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