Week Two was a great week with new and different flavors and actual customers to serve!

Our bread course was a Brazilian cheese puff served with dehydrated apples, red pepper, baked parsnip, pickled jicama and Creminelli Parzi.

The soup was: Roasted Tomatillo, Black Garlic, Crispy Cilantro and Radish

With the salad we brought a bunch of new flavors to the table with the smoked vegetables, arugula and chocolate sichuan peppercorn crutons.

The pasta dish was a wonderful potato gnocchi with mushroom sabayon and barely buzzed cheese.



Our entree for the evening was corned beef with a saurkraut froth, green bean confit and rye crumble...my new favorite component to a dish-

Our dessert brought the bold out in our lemon poppy seed cake with black rice, fennel gelato and a seville orange curd.



WEEK ONE WINTER RESTAURANT

It's Begun- The 2012 Savory Palate is now open offering six to eight course dinners for $17.95~

Dinner Service is Tuesday/Wednesday Nights from 6:30pm-8:00pm in Draper at the Art Institute.
You can find us at: 121 West Election Road  Draper, UT 84020
(We're on the second floor of the building)
E-mail Chef Katie Weinner at: katiewcook@yahoo.com for more details and reservations!*This week service is only on Wednesday night due to MLK vacation day.

Here is the food we created for week one. I have to admit that although the service was slow, the food looked and tasted great. I foresee lots of amazing dishes and flavors ahead.....


AMUSE: Pickled Apple and Caramelized Onion in Puff Pastry (sorry, no photo)

BREAD: Gougère with ISI Mascarpone-Butter

SOUP: Table side Moroccan Carrot with Spiced Prune Gelée and Carrot Dust

SALAD: Beet Carpaccio with Pickled Grapes, Green Beans and Rosemary Olive Oil Crouton

PASTA: Potato Risotto with Beet Chutney and Chive Oil

ENTREE: Grilled Octopus, Seared Scallops and Coconut Poached Shrimp over Fried Apple Puree

DESSERT: Butter and Vanilla Braised Pineapple over Gingerbread with Burnt Mallow Fluff

WINTER RESTAURANT 2012 BEGINS~

Just wanted to let you know of an exciting new dining experience in Draper at the Art Institute. Our student-run restaurant will be open to the public on Tuesday and Wednesday nights from 6:30 till 8:00pm.  We would prefer reservations since we're so small, but please always feel free to drop in!  You will be spoiled with a 6-Course Chef Menu that changes each week. The cost is only $17.95.  We are offering unique, modern worldly cuisine full of surprises and flavors that you've never experienced~

***Here are the menus for the next eleven weeks. Please keep in mind that seasonality and product availability always takes priority and may cause changes to the weekly menus.

WEEK 1    January 11^th

Bread:  Gougère

Soup:  Moroccan Carrot

Salad:  Beet, Pickled Grapes and Arugula Salad

Pasta:  Potato Risotto

Entrée:  Shrimp, Octopus and Scallops with Fried Apple

Dessert: Black Gingerbread, Pineapple Confit, Malted Cilantro Gelato

                                                         

WEEK 2    January 18th

Bread:  Brazilian Tapioca Cheese

Soup: Tomatillo

Salad: Beehive Rosemary Cheddar with Bulgar

Pasta: Gnocchi

Entrée: Chicken Leg Parcels

Dessert: Buttermilk, Blood Orange and Black Olive Caramel

WEEK 3    January 24^th and 25^th

Bread:  Red Wine Walnut

Soup:  Almond-Spice

Salad:  Almond Milk Braised Pork Belly

Pasta:  Squash Ravioli

Entrée: Spiced Eggplant with Bulgar

Dessert: Flavors and Textures of Herbs and Vanilla

WEEK 4    February 1^st

Bread: Pretzel

Soup:  Roasted Tomato with Black Olive Charcoal

Salad:  Grilled Cesar

Pasta:  Banana Polenta

Entrée: Beet Curry

Dessert:  Flavors and Textures of Kaffir Lime and Carrot

WEEK 5    February 7^th and 8^th

Bread: Brie and Sage Biscuit

Soup:  Apple-Juniper

Salad: Sunchoke, Bacon and Roasted Tomato with Arugula

Pasta:  Parsnip Triangoli with Melted Leeks

Entrée: Italian Lemon-Anchovy Ribs

Dessert:  Flavors and Textures of Citrus

WEEK 6    February 14^th and 15^th

Bread: Steamed Buns

Soup: Modern Borsch

Salad: Squash Terrine over Beet Carpaccio

Pasta:  Beet Gnocchi

Entrée: Duck Confit over Creamed Pearl Onions

Dessert: Flavors and Textures of Red

WEEK 7    February 21^st  and 22^nd   

Bread: Naan

Soup:  Squash with Pear and Gingerbread

Salad:  Pickled Grapes, Mushrooms and Goat Cheese

Pasta:  Udon Noodles   

Entrée: Braised Lamb with Winter-Berry Bread Pudding

Dessert:  Flavors and Textures of Chocolate

WEEK 8        February 28^th and 29^th

Bread: Potato Bread

Soup: Artichoke-Lemon

Salad:  Curried Baby Carrots, Parsnip and Celery Root Salad (en pap)

Pasta: House-Made Pappardelle

Entrée: BLT (Liquid Bread, Roasted Tomatoes, Belly, Lettuce Chip)

Dessert: Flavors and Textures of Tea and Milk (Cereal Milk) Cornflake Garnish, Honey  

WEEK 9    March 6^th and 7^th

Bread: Grilled Flatbread

Soup: Cornbread, Honey and Lime

Salad: Coffee Cured Tuna

Pasta: Artisanal Handmade Pasta

Entrée: Chicken Nuggets with Meyer Lemon Salsa

Dessert:  Flavors and Textures of S’mores

WEEK 10 March 13^th and 14^th

Bread:  Oatmeal Stout Bread

Soup: Roasted Garlic and Bacon

Salad: Early Spring Harvest with Beehive Cheese Veil

Pasta: Chive Fettuccine with Lemon

Entrée: Pulled Pork Sliders

Dessert: Flavors and Textures of White