Week Six

We introduced our first chilled soup this week, used wheat grass as a gelato and made beet gnocchi as well. The plates were full of color and artistry. This was the week of trying new and pretty different culinary ideas and I believe we pulled it off....see if you agree?!

AMUSE: Grilled Flat bread Pizza with Asparagus and Orange

Bread: Potato Bread with Black Garlic Butter

Soup: Chilled Pea with White Chocolate

Salad: Warm Date Salad with Honey Crostini and Mortadella Mousse

Pasta: Beet Gnocchi with Cara-Cara Orange Cream Sauce

Entree: "BLT" Pork Belly, Oven-Roasted Tomatoes, Kale Chips and Sour Dough Cream

Dessert: Wheatgrass Gelato with Grilled Rhubarb Compote, Lambic and Coriander Fluff

Middle of The Road...Week 5

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

Week 4

Week Four brought some business to the restaurant! We had a group of 22 people come down from Park City in a snow storm for lunch on Tuesday and then another full night of guests for dinner on Wednesday. The students put their heads down and got the job done! The food was bright and wonderful, just the way it should be for Spring.

AMUSE: Purple Haze Goat Cheese, Blackberries and Fig Balsamic

SOUP: Watercress with Smoked Pea Tendril Cream and Parmesan Froth

SALAD: Grilled Cesar with Liquid Crouton and Artichoke

PASTA: Italian Orzo with Tomato Confit and Focaccia Gremolata

ENTREE: Savory Bread Pudding with Rhubarb Compote, Chips and Wild Mushrooms

DESSERT: "Broken Flower Pot" Mocha Porter Cake with Carbonated Seville Curd, Caramelized White Chocolate, Curried Granola and Frozen Vanilla Bean Pudding!

Week Three of Spring Restaurant!

I'll have to admit that last week felt a bit like    X-mas, and it wasn't because I was skiing in a foot of fresh powder! The abundance of Spring produce makes a chef giddy with delight. If you were lucky enough to open our fridge at school you'd see: rhubarb, fiddle heads, white and green asparagus, corn shoots, ramps, radishes, fava beans, watercress, pea tendril, sorrel and chocolate mint. This is an amazing start to building a menu. Here is what we were able to do with our Spring harvest:

AMUSE: Rhubarb Sushi

BREAD: Brie and Sage Biscuit with Molasses-Fig Butter

SOUP: White Asparagus with Smoked Pea Tendril and Rhubarb 'Chips'

SALAD: Greens, Wild Rice Crouton, Goat Cheese Mousse, Figs

PASTA: Spinach Ravioli with Zucchini and Ricotta, Ramps, Sunchokes, Saffron-Coconut Froth

ENTREE: Crayfish, Blue Cheese Polenta, Hominy-Ramp Pesto

DESSERT: Confit Pineapple En-Papillote, Seville-Meyer Lemon Sorbet, Shaved Biscotti

Spring Restaurant Week 2

This week was highlighted with some incredibly creative dishes. To begin with we re-created a Noma inspired dish for our amuse. Noma is a Norwegian restaurant that was just voted the best restaurant in the world. We also gave an upscale twist to our soup based on Cup of Noodles.

AMUSE: Edible Parmesan Rocks

SOUP: Dried Carrots, Beets and Onion with Vegetable Consomme

SALAD: Zucchini Two Ways: Grilled and Crudo

Pasta: House-Made Chive Blossom Pasta with Caper Butter

Entree: Brisket with Crepes and Slaw

DESSERT: Parmesan Cake with Goat Cheese and Honey Tuile

Spring Restaurant Has Begun!

Week One of Spring Restaurant at the Savory Palate has started. The food this week was seasonal, exciting and pretty smooth for the new students. We did fried gnocchi for the first time which turned out like golden-molten nuggets. We also had some interesting flavors such as avocado and sorrel in our dessert-

AMUSE: Lemongrass-Citrus Shooter

SOUP: Shishito (Pepper) Soup with Cream Cheese Froth and Caramelized Onions

SALAD: Beet Cesar with Beet Green Parmesan Crouton

PASTA: Fried Potato Gnocchi with Black Trumpets and Blood Orange

ENTREE: Shrimp and House-Made Cajun Sausage with Rosemary Beans

DESSERT: Sorrel Coconut Panna Cotta with Avocado Puree and California Bay Leaf Ice Cream

Week 9

This week we tried to make pasta out of rice instead of flour. We toasted the rice in the oven to get it nice and nutty and then ground it up to make a "flour" The pasta had an interesting texture and was a nice substitute for anyone who can't have wheat. We also made mock mushrooms for you felt like you were in a forest while you enjoyed your s'mores....
Here are a few other creations we came up with:

AMUSE: Peanut Butter and Persimmon Gelee

BREAD: Grilled Mini-Pizza, Supreme!

SOUP: Apple-Juniper

SALAD: Arugula, Pickled Fruit and Drunken Goat Cheese

Pasta: Toasted Rice

ENTREE: Fish and Chips

DESSERT: S'Mores