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Twelve Course Tasting

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ThEoRy

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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

[video=youtube;gL57tLO74qU]http://www.youtube.com/watch?v=gL57tLO74qU[/video]


Enjoy!
 

stereo.pete

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I love this kind of stuff, nice work Theory.
 

ThEoRy

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Cool thanks. I had fun making this dinner and video.
 

apicius9

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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:

Stefan
 

ThEoRy

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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.
 

dough

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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.
 

mano

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Excellent!

Are these your recipes?

Wine pairings?
 

ThEoRy

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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.
 

ThEoRy

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And yes there were wine pairings for the courses though I can't recall which went where.
 

dough

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well very nice effort you all should be very proud i wish i was a taster.
 
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