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October 13, 2007
October Dinner With Camera!
First I want to send a warm and grateful thank you to the PERSON WHO STOLE MY CAMERA! Good luck without the battery charger.
Plenty of dinners in September, but no photo means by which to capture the kodak moments. I have now filled the camera void and with an upgrade too!
Octobers first dinner was very helpful to me. Like all musicians who go through a "Rutt" of creativity, they eventually rise from this unfortunate prison with new creative life and insight. I'm getting there..
A woman begged me for a Toro tartare with ponzu. I was unamused with this request, so I asked her if she minded if I played with the dish a bit. She didn't, so I did.
A birthday was in order, so naturally a cake was planned for a proper celebration. He liked chocolate is all he said, I had to fill in the blanks.
Amusebouche
MOULES BELGIQUE tempura and soup, malay curry, lardons, chimay gelee, white poppyseed
Course 1
TORO TARTARE, soffrito aioli ice cream, ponzu gelee, Thai chili ginger oil
Course 2
BEET ESCABECHE, hazelnut milk tofu, feta, wheatberry ginger crumble
Course 3
FOIE GRAS ICE CREAM, Tortolli pear, tarragon, coffee oil, walnut prailine puff pastry
Course 4
AGED SHORT RIBS, Black truffle mousse, Tarbais Herbes de provence pistou, artichoke
dumplings, nigella (No photo yet!)
Course 5
NICOISE OLIVE CREAM, roasted thyme caramel, pecan Breton
Course 6
ALPACO CHOCOLATE MOUSSE, cognac cream, orange peel marshmallow mousse,
bisquit de chocolat
Maybe its because of the soon to be holiday season, but I have given 3 classes on "Understanding chocolate techniques", in the last week. Acknowledging the importance of Temperature is crucial. Respect the recipe, work patiently but swiftly, use a thermometer and use a high quality chocolate. It's just like a wine sauce, start with a bad wine, you get a bad sauce.
October 13, 2007 5:38 PM
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