Lucky Number Week 7....

Week Seven is building up high expectations in the kitchen. The food and service are getting better and it's hard to keep up sometimes. We get used to food working out and plates having that extra "oomph"
This is also the time when some students begin to lose steam and a bit of motivation.
I am hoping we catch our breath so-to-speak and get back into our groove since we will be getting busier each week as the quarter comes to a close. Here is what Week Seven had to offer:

Amuse and Bread: Cheese Plate Duo

Soup: Bacon-Onion with Crispy Corn

Salad: Asparagus Panna Cotta, Wild Rice, Hazelnuts and More Asparagus

Pasta: Ramp Pasta with Beehive Rosemary Cheddar Bechamel and Figs

Entree: Wagyu Skirt Steaks with Fresh Creamed Corn and Fried Wheat Grass

Dessert: Flavors and Textures of Chai Tea and Honey: Macaroon, Caramel, Curd, Terrine

Week Six

We introduced our first chilled soup this week, used wheat grass as a gelato and made beet gnocchi as well. The plates were full of color and artistry. This was the week of trying new and pretty different culinary ideas and I believe we pulled it off....see if you agree?!

AMUSE: Grilled Flat bread Pizza with Asparagus and Orange

Bread: Potato Bread with Black Garlic Butter

Soup: Chilled Pea with White Chocolate

Salad: Warm Date Salad with Honey Crostini and Mortadella Mousse

Pasta: Beet Gnocchi with Cara-Cara Orange Cream Sauce

Entree: "BLT" Pork Belly, Oven-Roasted Tomatoes, Kale Chips and Sour Dough Cream

Dessert: Wheatgrass Gelato with Grilled Rhubarb Compote, Lambic and Coriander Fluff

Middle of The Road...Week 5

Week five is all about gaining momentum in an 11-week quarter. By now, the students are becoming confident on what we can present to the customers and our cuisine is becoming more refined. This week is an excellent example of that idea. It was a real treat to watch some students finishing their plates with chopsticks and/or tweezers so they wouldn't crush their gently fried scallions or microgreens. The plates are sharper, more exciting and our restaurant is starting to become polished. One of our goals was doing more with Gluten Free cuisine. We still have to figure out our Methyl Cellulose Gnocchi, but this was a great week in our kitchen laboratory!
Here is what we came up with for the first week of May~

AMUSE: Deviled Quail Egg with Micro Wasabi

BREAD: Tapioca Cheese Bread with Radish Salsa (Gluten Free)

SOUP: Artichoke, Lemon Oil, Saffron Filo and Micro Lemon Balm

SALAD: Radish Three Ways- Grilled, Sauteed, Dehydrated, Sunchoke Chip, Cara Cara Orange

PASTA: Fried Methyl cellulose Gnocchi with Figs, Dates and Black Garlic

ENTREE: Scallops with Rhubarb, Sunchokes, Shoestring Potatoes and Pea Tendrils

DESSERT: Tahini Gelato, Aloe Honey, Puffed Rice, Forbidden Rice Pudding and Molten Brownie

Week 4

Week Four brought some business to the restaurant! We had a group of 22 people come down from Park City in a snow storm for lunch on Tuesday and then another full night of guests for dinner on Wednesday. The students put their heads down and got the job done! The food was bright and wonderful, just the way it should be for Spring.

AMUSE: Purple Haze Goat Cheese, Blackberries and Fig Balsamic

SOUP: Watercress with Smoked Pea Tendril Cream and Parmesan Froth

SALAD: Grilled Cesar with Liquid Crouton and Artichoke

PASTA: Italian Orzo with Tomato Confit and Focaccia Gremolata

ENTREE: Savory Bread Pudding with Rhubarb Compote, Chips and Wild Mushrooms

DESSERT: "Broken Flower Pot" Mocha Porter Cake with Carbonated Seville Curd, Caramelized White Chocolate, Curried Granola and Frozen Vanilla Bean Pudding!