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

WEEK NINE

This week we worked with savory quick breads, more handmade pasta and wonderful local cheese. One of the best new cheeses coming out of Utah is the TeaHive Cheddar from Beehive. The cheese is rubbed with a blend of black tea and pure bergamot oil and is so incredible.
Here are some great food shots from week nine~

BREAD: Artichoke and Black Olive

SOUP: Corn Bread, Honey-Butter Powder and Bacon

SALAD: Dates, Burrata, Balsamic Roasted Portabella

PASTA: House-Made with TeaHive, Upland Cress and Honey Walnuts

ENTREE: Slider Duo with Shrimp and Pork, Pickles and Chips

DESSERT: Broken Flower Pot with Stout Cake, Bay Leaf Gelato and Coffee Granola

Week Eight: Pepadew Gelée, Liquid Bread and Belly

This was the week where I get to do one of my favorite dishes: the BLT~
I first read about how you can re-think this classic sandwich awhile ago. I really like how this dish can be done in so many unique ways, yet still remind you of the great BLT we all love.
For us we did pork belly instead of traditional bacon, lettuce chips through dehydration and oven roasted tomatoes since it is NOT tomato season! The best part of this dish is the bread; our bread consists of four different breads infused into milk and then frothed to make "liquid" bread-
Pretty fun stuff~

Here are the other dishes from the week:

AMUSE: DUCK TWO WAYS: MOCK AND SAUSAGE with Cranberry Mustard

BREAD: Yeasted Banana Pan d'Epi (the cool shape of this bread)

SOUP: Lobster Bisque with Brown Butter Gremolata and Lemon Gelée

SALAD: Everything But Salad: Pickled Carrots, Pepadew Gelée Sausage and Mortadella

ENTREE: BLT

DESSERT: Carnival Favorites including Doughnuts, Cotton Candy, S'mores and Gelato

Week 7 Restaurant: Octopus, Pistachio Powder and Coffee Bread~

This week we played around with bread made with coffee, octopus, tapioca maltodextrin and grilled angel food cake. We also made our version of biscuits and gravy with cream biscuits and lamb sausage~
Here is what we created:

AMUSE: Grilled Octopus with Citrus Gelée and Shaved Brussel Sprouts

BREAD: Coffee Bread with Goat Cheese Butter

SOUP: Banana Squash Soup with Gingerbread and Pistachio Powder

SALAD: Red Wine Poached Pears, Grilled Portabella Mushrooms and Wild Rice Crostini

PASTA:  House-Made Fettuccine with Oven Roasted Tomatoes and Ricotta

ENTREE: Brie and Cream Biscuit with Merguez Sausage, Cranberry Chutney and Chicken Gravy

DESSERT: Grilled Angel Food Cake, Seville Orange Curd, Roasted Plantain and Frozen Chocolate

Valentine's Day 2012

Having a special occasion for a service night is a nice change of pace. You are able to create a specific theme which you know your guests are expecting. I always like to rise to the occasion and this week we did exactly that- We were fully prepared with unique food and lots shades of RED!

AMUSE: Lobster, Blood Orange, Sake Gelee

Day Two: Ahi

BREAD:  Black Rice Filled Steamed Bun with Beet Butter

SOUP: Borscht Consomme with Sour Beet Dust and Buttermilk Panna Cotta

SALAD:  Warm Banana Squash with Barely Buzzed, Beet Gelee and Barley Crisp

Pasta: Beet Gnocchi with Cara-Cara Orange Cream, Citrus and Juustoleipa Cheese

ENTREE: Duck Confit with Caramelized Creamed Onions, Mole and Carbonated Pomegranates

DESSERT: Beet Brownie, 45-second ISI Pistachio Cake, Sangria Granita, Honey Gelato

Second Version...

Week Five- Half-Way There and Gaining Momentum~

This week we were fully booked...that was exciting! We are still being inspired by citrus, it is IN season after all- It's amazing how a plate of citrus can re-vamp your culinary spirit.
Here was our Muse for this week:

Key Lime, Lime, Satsuma Tangerine, Blood Orange, Cara Cara Orange,

Sunkist Orange, Minneola Tangerine, Seville Orange, Meyer Lemon, Lemon

AMUSE:  Tuna Tartar with Ponzu and Micro Shiso

Soup: Juniper-Apple with Molasses, Cardamom and Citrus Ash

Salad: Roasted Sunchoke with Pickled Mustard Seeds, Tomato Granola and Wild Arugula

Pasta: Rye Fettuccine with Parmesan, Dates and Creamed Leeks

Entree: Pork Tamale

 

Dessert: Mocha Porter Cake with Whoopie Pie Gelato, Meyer Lemon Curd and Oatmeal

Week Three Winter Restaurant

This week was our first week to have a two-night service. It's nice to work out the kinks from the first night and then hopefully have smooth sailing the second. Although we still are waiting for the word to get out about us being open for dinner, our food is getting more exciting each week~

AMUSE: Mango with Currant Balsamic and Macadamia

BREAD: Red Wine Pretzel with Fig Butter (on our house-made granite plates)

SALAD:  Crispy Pork Belly, Warm Fingerling, Jicama, Butter Lettuce and Maytag Bleu

PASTA: Sweet Potato Ravioli with Spicy Amaretto and Fried Creminelli Varzi

ENTREE: Grilled Eggplant with Bulgar, Currant and Tomato Chutney, Indian Cippolini Onion Rings

DESSERT: Beet Cake, Charcoal Honeycomb, Brûléed Oranges, Marjoram-Mint Gelato