Final Great Week!

Here is the grand finale of the evening Savory Palate. There was everything from carrot noodles to fruit sushi. The students created a menu that could be showcased in any restaurant in Salt Lake City. What a wonderful way to end the quarter with such inspiring food....

AMUSE: Peas and Carrots

SOUP: Coconut Indian Curry with Balsamic

SALAD:  Spring Harvest with Parmesan Panna Cotta, Grilled White Asparagus and Blood Orange

PASTA: Spatzle with Kaboucha Squash, Fennel and Pinot Reduction

ENTREE: Yellowfin Tuna Duo: Ceviche, Tia-To, Seaweed Salad and House-Made Togarashi

DESSERT: Olive Oil Cake with Poppy Meringue, Bay Leaf Gelato and Citrus Ash

Thank You Petits Four: Fruit Sushi with Sweet Mango Gelee and Passion Fruit Caviar

Week 10 of Evening Savory Palate....

The clock is running out and this is our last full two nights of service. I am finally loosening my grip on the menu and allowing the students more control over the menu. I probably should have done this more...they come up with incredible ideas!

AMUSE: Spherified Honey with Beehive Teahive Cheese (local cheddar cheese with Bergamot Essence and Black Tea Flavored Rind)

BREAD: Beet and Zucchini with Salted Pistachio and Apple Cider Tarragon Butter

SOUP: Hungarian Mushroom Soup with Pasilla Chile Gelee, Banana Pepper Bread Cheese

SALAD:  Grilled Eggplant and Roasted Roma with Burrata Cheese and Oyster Mushrooms

PASTA: Japanese Risotto with Snow Crab, Tangerine and Cara Cara Orange Reductions

ENTREE: Buffalo Flank Steak with Grilled Sweet Peppers, Quinoa, Green Goddess Dressing and Pickles

DESSERT:  Hazelnut-Smoked Salt Brownie with Baked Coconut Doughnut and Butternut Jam