View Full Version : Twelve Course Tasting

07-17-2011, 12:55 AM
Humboldt Fog Gougeres

Green Asparagus, Tempura Soft Quale Egg
Prosciutto Essence

Buffalo Mozzarella di Antica Soup Sphere, Tomato Confit Ribbon
Extra Virgin Olive Oil Powder

Herbed Beef Carpaccio, Fried Sauce Bearnaise

Yuzu Marinated Fluke Sashimi
Basil Infused Watermelon Granite

Hamachi "Nigiri", Nori Sorbet, Puffed Wild Rice,
Salmon Roe Maki, Meyer Lemon Fluid Gel

Fig Leaf Wild Striped Bass, Caramelized Mission Fig
Port Pluot Reduction

Confit Duck Cappalletti, Chanterelle Mushrooms, Fava Beans
Arugula Jus

Mustard Crusted Braised pork Belly, Roasted Baby White Turnips
Five Spiced Granny Apple Smith Gel

Sous Vide Spinalis Dorsi, White Sweet Potato Puree, Glazed Baby Carrot
Sour Cherry Demi Glace

Grilled Marinated Peaches, Candied Pistachios
Montrachet Goat Cheese Cloud

Bourbon Vanilla Ice Cream Quinelle
Frozen Root Beer Shavings

Pan Toasted Carrot Cake, Walnut Crumble
Cream Cheese Frosting, Caramel Sauce
Dehydrated Carrot Chips



07-17-2011, 10:26 AM
I love this kind of stuff, nice work Theory.

07-18-2011, 01:45 AM
Cool thanks. I had fun making this dinner and video.

07-18-2011, 10:33 AM
cool man... how do you make the cheese cloud?

07-18-2011, 10:52 PM
Amazing menu and presentation.

07-18-2011, 11:04 PM
Amazing menu and presentation.

Fully agree, thanks for taking the time for this. That fried Bernaise caught my attention, that sounds very cool. Just don't tell my doc who just put me on statins... :scratchhead:


07-19-2011, 01:27 AM
Hahaha stay away from the deep fried ball of sauce!

The goat cheese is easy.

- 250 g soft goat cheese with herbs

- 125 g sour cream

- 125 ml heavy cream

- 1.5 tbsp olive oil

- salt and pepper

Blend goat cheese, olive oil, sour cream and seasoning in a blender or food processor.

Pass mixture through a chinoise.

Add heavy cream and mix.

Pour the mixture into an ISI Whip, screw one ISI cream charger (2 chargers if using 1L ISI Whip) and shake vigorously.

Refrigerate for at least 1 hour.

07-20-2011, 12:24 AM
thanks for sharing.... i really like your mixing of techniques.

curious bout two things:
how many people did you serve?
why did you do the tasting? maybe ill answer my own question in that i assume you work at a place that does tastings as an event a few times a year or monthly or what have you.

last last comment i really like many of the flavors used in particular i like yuzu and fluke shashimi which i have had a few times but adding in basil watermelon sounds nice.

07-20-2011, 01:20 PM

Are these your recipes?

Wine pairings?

07-20-2011, 11:14 PM
This dinner was for four guests. We don't do them often but it was for a member who we are fond of so the idea got kicked around and we thought we would have some fun on an otherwise slow night.

It was all pretty synergistic how the menu came together. Three of us pretty much came up with this on a moments notice. Just talked about what we had in house or how we could put some new spins on things technique wise. The flavors are pretty classic combinations so it was cool to present them in a new way. Our guests for this meal are pretty open minded and like trying new or different things too.

Some of the dishes were conceptualized and executed 100% by one person or another. While others were composed together. A good team effort all around.

07-20-2011, 11:49 PM
And yes there were wine pairings for the courses though I can't recall which went where.

07-21-2011, 12:30 AM
well very nice effort you all should be very proud i wish i was a taster.