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

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

Dessert Trio

For my Advanced Plated Dessert class we were inspired this week by a Japanese plate design. A few months back one of my students showed me a book completely in Japanese, but also completely stunning. One of the plates I kept in the back of my mind was the one pictured below. My class did this design complete justice and even bumped it up in my opinion~ We focused on a pear trio and used wild yeasted Lambic beer, pandan and Beehive cheese panna cotta to make it our own:

Pear Trio with Candied Nut, Squash Jam and Panna Cotta Mousse

Fig and Pear with Panna Cotta, Gingersnap and Balsamic

Pear Trio, Butternut-Coconut Jam, Honeycomb, Panna Cotta and Shortbread

Ode to Thomas Keller

This week we studied the French Laundry. Thomas Keller runs on of the best restaurants in the country. Although the cookbook was published in 1999, it still encompasses incredible technique and ideas. Here are a few dishes we tried to pay tribute to:

"Carrot" Salad, Carrot Powder and Lamb Chopper Cheese

Ceasar Salad: Parmesan Custard, Brioche, Romaine and Parmesan Tuile

Pineapple "Chop: over Fried Pasrty Cream

Foie, Sous Vide Root Vegetables and Caramel