The Evening Service at The Savory Palate Begins!

January 10th kicks off the first week of the Savory Palate for evening service. I now have twice the amount of students compared to the last quarter. Having over twenty students is both exciting and challenging. We're going to use our numbers to create some of the most exciting food in Salt Lake City. Each evening we are offering an amuse, bread, soup, salad, pasta, entree and dessert. There is an immense amount of talent in this class and you can see this first-hand by the dishes they've executed week one~

Amuse Bouche

Celery Mousse, Baked Cheddar, Pepper Wafer and Bacon Balsamic

Bread Course

Mock "Grape" and Sundried Tomato Focaccia

(Students "dyed" pearled onions in a blackberry puree to look and taste like grapes)

Soup Course

Onion Soup with Pear Puree and Apple Dust

Salad Course

Grilled Romaine Caesar with Parmesan Froth and Garlic Tuile Soil

Pasta Course

Gnocchi with Pickled Dehydrated Mushrooms, Blue-Brie Sauce and Beet Paint

Entree Course

Creamy Polenta, Roasted Tomato Sauce with House-Made Italian Meatballs

Dessert Course

Savory Palate Tiramisu

Take Home Treat

Chocolate Meringue Cookie stuffed with Orange-Marsala Ganache

 

2011 Winter Menus For The Savory Palate Dinner Service 1/11 thur 3/23

Just wanted to let you know of an exciting new dining experience in Draper at the Art Institute. I'm the chef of a student-run restaurant 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 spolied 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~
If you have any questions, please contact me: katiewcook@yahoo.com

Chef Katie Weinner
Art Institute of Salt Lake City, Draper
121 West Election Road. Suite 100. Draper, UT 84020

*Here are the weekly menus for the Savory Palate Restaurant.

(subject to change, slightly)

Service is from 6:30 to 8:00 pm-
for reservations please call: 801-601-9492

WEEK 2    January 19th

Bread:  Gougeres

Soup: Chestnut-Cauliflower

Salad: Coffee-Roasted Beet Salad

Pasta: Butternut Squash Ravioli with Sage and Maple

Entrée: Bacon and Bleu-Brie Prosciutto Tart

Dessert: Buttermilk, Blood Orange and Black Olive Caramel

WEEK 3    January 25^th and 26^th

Bread:  Red Wine Baguette

Soup:  Almond-Spice

Salad:  Winter Chicken Salad

Pasta:  Udon Noodles with Garlic-Pepper House Meatballs

Entrée: Seared Scallops with Cauliflower Puree and Caramel Froth

Dessert: Flavors and Textures of Herbs and Vanilla

WEEK 4    February 1^st and 2^nd

Bread: Mushroom Roti

Soup:  Moroccan Carrot

Salad:  Grilled Shrimp with Baba Ganoush

Pasta:  Crispy Rice and Masala Dumplings

Entrée: Indian-Spiced Meatloaf with Tomato Confit and Raita

Dessert:  Flavors and Textures of Kaffir Lime and Carrot

WEEK 5    February 8^th and 9th

Bread: Fermented Apple Cider

Soup:  Herb Veloute

Salad: Sunchoke, Bacon and Roasted Tomato with Arugula

Pasta:  Pumpkin Gnocchi with Crisp Pork Belly and Peanut Milk

Entrée: Italian Lemon-Anchovy Ribs with Butter Beans in Miso Bagna Cauda

Dessert:  Flavors and Textures of Citrus

WEEK 6    February 15^th and 16^th

Bread: Grissini

Soup: Coconut-Coriander

Salad: Orange , Fennel and Rosemary-Honey

Pasta:  Mint Papperdelle with Braised Lamb

Entrée: Thai Styled Halibut with Banana Curry

Dessert: Flavors and Textures of Sesame

WEEK 7    February 23^rd

Bread: Bacon Lavash

Soup:  Apple Juniper

Salad:  Pickled Squash, Radish and Goat Cheese

Pasta:  Airated Liquid Risotto 

Entrée: Grilled Skirt Steak with Winter-Berry Bread Pudding

Dessert:  Flavors and Textures of Chocolate and Squash

WEEK 8    March 1^st and 2^nd

Bread: Pretzel

Soup: Tomato with Olive Charcoal

Salad:  Root Vegetable and Pear

Pasta: Polenta Soufflés

Entrée: Duck Confit Tacos

Dessert: Flavors and Textures of Tea and Milk

WEEK 9    March 8^th and 9^th

Bread: Grilled Flatbread

Soup: Pear and Delicata Squash

Salad: Arugula, Pickled Fruit and Drunken Goat Cheese

Pasta: Toasted Rice Pasta

Entrée: Wild Rice Biscuits and Gravy with Chicken-Bacon Sausage

Dessert:  Flavors and Textures of S’mores

WEEK 10 March 15^th and 16^th

Bread:  Variety of Crackers

Soup: Fennel and Orange

Salad: Spring Harvest with Feta

Pasta: Chive Fettuccine with Lemon

Entrée: Pulled Pork Sliders

Dessert: Build Your Own Sundae with What We Give You!

(Drumroll) Final Week of Restaurant! (But, Restaurant Two Begins.....)

For the final week of our restaurant class I let the students develop the menu. I still influenced their decisions slightly, I've said it before, it's hard to let go! There were some amazing dishes and it was nice to practice menu development like you would in a "real" restaurant. I want to thank all the students for their hard work, positive energy and respect throughout the quarter. Running a restaurant is never easy, but when you have a group like mine it makes your days much brighter! (Their menu follows.)
Here's to the crew:

Amuse: Muffaletta on Puff Pastry

Course One: Buckwheat Blini Napoleon with Citrus Crab

Course Two: Portobello and Oyster Mushroom Salad with Tarragon Vinaigrette

Course Three: Deconstructed Chicken Enchilada

Course Four: Thai Citrus Sampler by Santos including Durian, Pandan and Flower Glass

Almost the Final Week of Restaurant

Well, this is my last menu for the quarter. The final week I let the students design the dishes.
We set this menu up as a "best of" the season. The students are running the restaurant this week and next-  At least until I have to jump in because I can't fully let go, yet!


Aerated Pea Soup with Balsamic Reduction

Pear and Boursin Ravioli with Serrano Crisp

Butternut Squash and Artichoke Pot Pie

Steamed Pork Slider with Cippolini Onion Rings

Throw-Back Holiday Dessert Sampler of S'mores and Eggnog

The Week Celebrating Citrus

Short and to the point! I love citrus and especially Meyer Lemons, Blood Oranges and Kumquats. These were a few ingredients we used week nine at the restaurant.
Enjoy~

Meyer Lemon Soup with Thomas Keller's Garlic Tuile

Focaccia-Crab Toast with Citrus Dehydrated Red Onions

Lemon Pasta with Sausage and Arugula

Italian Ribs with White Bean Puree and Pepper Confetti

Biscotti, Curd, Olive Oil Gelato and Cake

Edible Mushroom Week

Week eight had us showcasing mushrooms. The one mushroom that stole the spotlight was the infamous "Lobster" mushroom. Once again not really a mushroom, but rather a parasite that grows on mushrooms. This amazing ingredient literally smells, looks and tastes like lobster! Here's a shot of a Lobster Mushroom-


*Now onto the meal of week eight!


We started with a Hungarian Soup served with Smoked Paprika Foam and Mushroom Gelee:

Wild Mushroom Bruschetta with Roasted Tomatoes and Parmesan Fondue

Truffle Tremor Challah Bread Pudding with Lingonberry and Roasted Chicken

Creamy Polenta with House-Made Sausage, Sauteed Lobster Mushrooms and Leek Alfredo

Chocolate Lover's: German Chocolate Cookie, Nutella Brownie and Buttermilk Doughnut

Winter Zabaglione with Pears, Persimmons and Cocoa Nibs

Wild, Wild Rice~

I grew up in Minnesota where wild rice is the state "grain." Wild rice is not a rice, but an annual water-grass seed. This seed grows really well in wet, cold-weather climates- Yep that would mean Minnesota!
I've always has a particular interest in wild rice and wanted to showcase the seed this week in restaurant.
Here is what we came up with:

First Course: Wild Rice Veloute with Cranberry Gelee and Candied Orange

We also added a Parmesan froth for some salt and depth-

Second Course: Wild Rice Biscuits and Gravy with House-Made Chicken Bacon Sausage

Wild Rice Biscuits Made with Wild Rice "Flour"

Third Course: Tea-Smoked Trout Over Warm Potato Salad with Lemon Beurre Blanc

We Used a Wok To Stove-Top Smoke Our Trout

Fourth Course: Wild Rice Ice Cream Snicker doodle Sandwich, Steamed Milk, Cranberry-Pistachio Macaroon and Amano Chocolate