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
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