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Thread: Wanna critic my menu (three course first time boss let me do this)

  1. #1
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    Red face Wanna critic my menu (three course first time boss let me do this)

    So work is slow and my boss is letting me do a menu, took almost two years but he finally kind of trusts me. So I tossed something together after work. Trying to do Alberta meets italian meets me.

    Primo

    Beetroot Cured BC Salmon with Heirloom Carrot, Lemon and Saffron Arancini, Italian Herbed Crust, Piccolo Verdi, Balsamico quindici e olio (sicilain olive oil, nice an spicy)

    (Soave,Prosecco,Tavel) TBD unsure

    Principale
    Salt Crusted Beef Tenderloin, Soft Truffled Polenta with Pecorino and soppressata, Tomato Confit Spolgiato, Burro di Nocciola Beligium Endive Bruciato

    Tomatos and endive cooked sous vide, mint,rosmary and basil on tomatoes, they will be peeled. Endive poached in buerre noisette and than hit with charcoal grill. Roast is sliced with pan drippings deglazed with veal stock

    (Fontafredda Barolo 2011)
    Could be Le tense Sassale Valtelina Supiore 2011

    Really want a nebiollo grape

    Dolce
    Spiced Chocolate Cake, Candied Orange, Balsamic Angel Hair Garnish, Vanilla Bean Gelato

    (Masi di Recioto 2011)

    Any thoughts would be welcome. I'll be doing one run through on my vacation served to family before hand to make sure I didn't royally mess up.

    Thanks,

    Slayer


  2. #2
    Senior Member valgard's Avatar
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    I will let others critique while I droll. Where do you work?


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    Jasper, moving to Calgary in September for culinary, given the fact you like anime and knives, we could be friends lol

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    Also sorry for any typos, literally typed that up on a treadmill during my rest phase, some of the Italian terms may be wrong, hoping prezzio sees this hes the master of Italian cuisine, whatever wine we serve with the arancini and salmon I'll probably put in the risotto as well Tavel in Risotto, that would be a first for me.

  5. #5
    Senior Member valgard's Avatar
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    Quote Originally Posted by Godslayer View Post
    Jasper, moving to Calgary in September for culinary, given the fact you like anime and knives, we could be friends lol
    Right on! Although I've become much more a manga/manhwa/webtoon guy. If you want we can definitely chat when you come, I mean there are so many knives and manga/anime that we definitely have enough topics
    Ah, I'm only a home cook but I also LOVE food. Wouldn't dare to flaunt my meagre skill in front of a pro but would be more than happy to listen... or better yet try

  6. #6
    Senior Member spoiledbroth's Avatar
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    Are you seriously considering ca¿

    Don't go in Canada if you're making menus like this. You could probably teach ca at your local college... Seriously dude get a visa and a legit education. Unless you're just trying to network.

    Menu looks good. Maybe a little wordy but my assumption is you won't be drafting the physical menu.

    Seriously though, miss CA in Canada. The interprovincial standard here is seriously broken, the red seal doesn't carry much weight with anyone in a kitchen. May bump you up a buck or two but other than that...

    Best of luck
    Blue skies over bad lands

  7. #7
    Senior Member spoiledbroth's Avatar
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    Also I will point out that Alberta and Canada as a whole have no real identifiable cuisine. Much to my dismay. -_-

    Peameal bacon, tortierre, poutine ... Hell the last two really can't even be considered Canadian.

    How does bison pemmican rav sound? beurre noisette and chokeberry gastrique. Anyway I'll piss off now
    Blue skies over bad lands

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    Was thinking sait, work will pay for that and give me a job in Calgary, I don't need it but if I ever want CDP or sous most fine dining places want a red seal. Canada's issue is we are a smorgizbourg so good is a bit of a mess. Also we invented kraft diner with hot dogs and ketchup, worthy of three stars. I have a business degree now, my plan was work 2-3 years and than move into a large chain/hotel and do corporate, be the guy who tells the chefs what they can and can't do. Honestly if I could id just pay 10g for the paper, I'm looking at overseas but that's stupid pricey and would kill my knife budget.

  9. #9
    Senior Member spoiledbroth's Avatar
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    man I had to keep re-reading your post I was like no way does he think we invented hotdogs or ketchup hehe
    Blue skies over bad lands

  10. #10
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    We didn't invent ketchup and hot dogs and no on to Canadian cuisine, I feel as though because of our multiculturalism we lack a culinary identity on a large scale, saying that, regional cuisines are quite diverse and offer some exceptional ideas, newfoundland being an example, or the praries, I know Ive made Saskatoon berry gastrique for moose before, looking back I could defiantly of done better, wonder if red ice wine would make a decent jus for a sweeter sauce..... I would kill for Canada to get a Noma/Attica style restaurant and use some of our more obscure and unexplored ingredients, I'd do it myself but am 10-15 years our from being chef-patron caliber in my mind. I have a few books on the topic including one the company that used to own Fairmont put out that has some amazing ideas in it, hopefully some day our chefs will stop wanted to play chef boyardie with crap Italian and explore our own native roots in a deep way.


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