Quantcast
Twelve Course Tasting
+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 12

Thread: Twelve Course Tasting

  1. #1
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    2,979

    Twelve Course Tasting

    Amuse:
    Humboldt Fog Gougeres

    1st:
    Green Asparagus, Tempura Soft Quale Egg
    Prosciutto Essence

    2nd:
    Buffalo Mozzarella di Antica Soup Sphere, Tomato Confit Ribbon
    Extra Virgin Olive Oil Powder

    3rd:
    Herbed Beef Carpaccio, Fried Sauce Bearnaise

    4th:
    Yuzu Marinated Fluke Sashimi
    Basil Infused Watermelon Granite

    5th:
    Hamachi "Nigiri", Nori Sorbet, Puffed Wild Rice,
    Salmon Roe Maki, Meyer Lemon Fluid Gel

    6th:
    Fig Leaf Wild Striped Bass, Caramelized Mission Fig
    Port Pluot Reduction

    7th:
    Confit Duck Cappalletti, Chanterelle Mushrooms, Fava Beans
    Arugula Jus

    8th:
    Mustard Crusted Braised pork Belly, Roasted Baby White Turnips
    Five Spiced Granny Apple Smith Gel

    9th:
    Sous Vide Spinalis Dorsi, White Sweet Potato Puree, Glazed Baby Carrot
    Sour Cherry Demi Glace

    10th:
    Grilled Marinated Peaches, Candied Pistachios
    Montrachet Goat Cheese Cloud

    11th:
    Bourbon Vanilla Ice Cream Quinelle
    Frozen Root Beer Shavings

    12th:
    Pan Toasted Carrot Cake, Walnut Crumble
    Cream Cheese Frosting, Caramel Sauce
    Dehydrated Carrot Chips




    Enjoy!
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #2

    stereo.pete's Avatar
    Join Date
    Mar 2011
    Location
    Chicago
    Posts
    1,787
    I love this kind of stuff, nice work Theory.

  3. #3
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    2,979
    Cool thanks. I had fun making this dinner and video.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  4. #4
    Senior Member
    Join Date
    May 2011
    Location
    Weehawken, nj
    Posts
    198
    cool man... how do you make the cheese cloud?
    Music--Food .:':. Dancing--Eating

  5. #5
    Senior Member
    chazmtb's Avatar
    Join Date
    Feb 2011
    Location
    Windermere, FL
    Posts
    506
    Amazing menu and presentation.

  6. #6
    Das HandleMeister apicius9's Avatar
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    3,241
    Quote Originally Posted by chazmtb View Post
    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...

    Stefan

  7. #7
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    2,979
    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.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #8
    Senior Member
    Join Date
    Mar 2011
    Location
    Fort Duquense
    Posts
    185
    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.

  9. #9
    Senior Member
    mano's Avatar
    Join Date
    Mar 2011
    Posts
    660
    Excellent!

    Are these your recipes?

    Wine pairings?

  10. #10
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    2,979
    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.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts