August Dinner
Due to a chaotic schedule and an unexpected illness, I wasn't able to accomplish any dinners in July. Early August presented me with an especially enthusiastic group. They were quite eager to taste dishes they had never had. I had a few requests though, gold beets, crab, lamb, dark chocolate and fennel. Realizing the seasonal end to a few ingredients, I incorporated them for a last hurrah.
**Special thanks to food photographer Chris Litwin (chrislitwin.com), for the photos of the gold beet, lamb and chocolate dishes. Your amazing!**
-Amusebouche
GOLD BEET ESCABECHE, goatcheese marshmallow, arugula, thyme powder
-Course 1
FENNEL SALAD AND ICE CREAM, Manni olive oil, golden Xuan tea gelee, tangerine peel vinaigrette, *(No photo yet!)*
-Course 2
CRAB CAKE, dungeness crab, lemongrass, pea basil pistou, orange powder, Sarawak tomato confiture
-Course 3
ARCTIC CHAR, dehydrated cherry jus, spiced duck rillettes, 10C onion flan, cabbage gnocchi
-Course 4
LAMB BELLY, Edamame melt, Vadouvan, roquefort chantilly, smoked chanterelles
-Course 5
ARAGUANI CHOCOLATE CREMA, malted milk curd, Thai spice cherries, Guinness pearls, bisquit de chocolat
Lately I have been perplexed by the monotony of restaurant desserts. Usually, one or more overly sweetened ingredients clashing against the cliffs of boredom. How many creme brulees with berries must we endure before we scream "STOP"! Even though I love creme brulee, something is missing. Is it fear of experimentation with the palate of the client? I'm not sure.
A pastry chef in Paris once told me " Use sugar the way a chef uses salt". This was a valuable lesson and one to be constantly aware of.
I will be chocolate tasting soon with some Amedei, Pralus and Domori chocolates. The discovery of new chocolates, with various cocoa percentages and flavor elements, will present a new challenge for me. As good as a chocolate mousse with whipped cream can be, I believe it is up to us chefs to discover new flavor combinations, textural innovations, and applications other than desserts. Where will the cocoa pod lure me to next?