The soup was a spin on the Essence soup that happens to be the cover of the book. The students prepared a Pea Tendril Herb Veloute with a Coconut Foam and Huckleberry Sauce. It was excellent!
The salad borrowed the idea of doing a Manchego Cheese Veil from the Alinea cookbook. The cheese was sliced thin, placed over the top of the salad ingredients, and then melted in the salamander as each order was called.
I'm really a fan of the magazine Plate and this week I had the students make Fermented Apple Cider Bread. They subbed cheddar cheese for a drunken goat cheese. The bread was brushed with an apple-hay infusion and topped with a compound butter.
Another fun highlight of the week was adding an intermezzo course to the menu. The course consisted of a Clementine Gelato and a Citrus Sorbet (Seville Orange, Meyer Lemon, and Grapefruit). It was a nice light precursor to the dessert course and tasted like the famed "Orange Julius!"
Amuse Bouche
Mushroom and Leek Croquette with Roasted Red Pepper Sauce
Bread Course
Apple Cider Bread with Goat Cheese
Soup Course
Pea Tendril Herb Veloute, Coconut Foam and Huckleberry Sauce
Salad Course
Fennel, Bacon, Arugula, Cauliflower, Pickled Grape with Manchego Cheese Veil
with Carrot-Apple Dressing
Pasta Course
Spatzle, Baked Acorn Squash, Deep-Fried Pork Belly, Haricot Vert, Peanut Foam,
Seville Orange Marmalade
Entree Course
Italian Lemon-Anchovy Ribs with Pearl Barley Risotto, Rainbow Mix Microgreens
Intermezzo Course
Clementine Orange Gelato and Citrus Sorbet
Dessert Course
Lemon Olive Oil Cake, Chocolate Mousse, Molasses Ice Cream, Raspberry Gelee Terrine
with Blood Orange Curd and Chocolate-Ginger Soil
Take Home Treat
Amaretto Cookies with Citrus Zest Buttercream
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