Allot of stuff goes into changing a menu , from calling purveyors all over to match prices and estimated availability on any of hundreds of ingredients to ..the actual making of a menu .. In other months I've had almost everything done two weeks before the date of the menu change this menu a bit different i never had so many ideas to run down and with my sous chef on vacation and me hands on in the kitchen it has been difficult ... But thanks to Carrie Our functions coordinator we pulled it off ...And all menu's were printed .... I'm slowly weeding out the old stuff and prepping some of the new stuff....here are two dishes that are echos of dishes on the spring menu ...not all of the spring stuff if in yet.......so i made them with slight improvisation..
Veal rib chop ( our menu we have a two bone Berkshier pork chop) cocoa roasted cauliflower risotto , caramelized onion & fig jam , port chocolate reduction , organic cocoa nibs... A dish that marries the sweet and the savory . in an exciting and uncommon way.
Roasted Red Snapper , sun dried tomato pesto , potato and roasted shitake hash ( the new menu has bacon sweet potato pancakes , kalamata and sun dried tomato jam and spinach saffron crema ) with a few Taylor Bay scallops lightly opened in garlic wine sauce.... this is a very tasty dish ...sort of Mediterranean..light and perfect for spring..
Allot of stuff goes into changing a menu , from calling purveyors all over to match prices and estimated availability on any of hundreds of ingredients to ..the actual making of a menu .. In other months I've had almost everything done two weeks before the date of the menu change this menu a bit different i never had so many ideas to run down and with my sous chef on vacation and me hands on in the kitchen it has been difficult ... But thanks to Carrie Our functions coordinator we pulled it off ...And all menu's were printed .... I'm slowly weeding out the old stuff and prepping some of the new stuff....here are two dishes that are echos of dishes on the spring menu ...not all of the spring stuff if in yet.......so i made them with slight improvisation..
Veal rib chop ( our menu we have a two bone Berkshier pork chop) cocoa roasted cauliflower risotto , caramelized onion & fig jam , port chocolate reduction , organic cocoa nibs... A dish that marries the sweet and the savory . in an exciting and uncommon way.
Roasted Red Snapper , sun dried tomato pesto , potato and roasted shitake hash ( the new menu has bacon sweet potato pancakes , kalamata and sun dried tomato jam and spinach saffron crema ) with a few Taylor Bay scallops lightly opened in garlic wine sauce.... this is a very tasty dish ...sort of Mediterranean..light and perfect for spring..
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