Chefs table

I did not come up with the menu but I added my touches all over it and added two courses. The sorbet was my idea and I came up with the Amuse Bouche.

Amuse Bouche (Surprise for the guests as soon as they sat down.)
My play on chicken noodle soup: Encapsulated chicken consume, carrots and parsnips with fresh pasta and parsley.

First: (Scott) pea bisque topped with  Parmesan Foam (Me) paired with a shaved spring vegetables salad and roasted egg plant.

Second: (My dish)

Toasted brioche with seared foie gras, caramelized pear chutney, vanilla sabayon, sriracha caviar, fried leeks.

Third: (Bake shop made it and I presented it) Liquid nitrogen grapefruit sorbet with candied grape fruit

Forth: (Scott)
Raw sugar seared Alaskan halibut lemongrass-ginger broth with spring vegetables

Desert: (Brian from bake shop with katie plating)

Banana molleus, orchid chocolate mousse dome, chocolate sauce, vanilla rum diplomat sauce.

Rioja

Went out to eat for 52.80 week. Went to Rioja and had an amazing meal!

artichoke tortelloni, goat cheese and artichoke mousse stuffed pasta, artichoke broth, truffle essence, queso de mano cheese, chervil

Greek salad, cucumber carpaccio, tomato gelée, Valbreso feta mousse, Kalamata olives, roasted red peppers, dehydrated onion, oregano vinaigrette

Liberty Farms Pekin duck, seared breast and citrus duck sausage, fregola sarda salad: caramelized eggplant, celery, basil, parsley, smoky orange sauce, olive-orange purée

Dungeness crab, celery gelée, crème fraîche tossed Dungeness crab, shaved fresh Hawaiian heart of palm, cucumber, lime confiture, sel gris

winter gingerbread, frozen gingerbread mousse, gingerbread cake, cranberry gelée, crystalized ginger, cranberry sorbet, molasses crème anqlaise

Soup of the day!

Roast carrot soup with ginger foam and citrus candy croutons

First dish on a menu!!

Compressed watermelon, Seared Tuna, Strawberry balsamic caviar in olive oil, Citrus air, Wasibi paper!!

Compressed spiced watermelon

Strawberry balsamic caviar, Sous Vided the berries with the balsamic 3 hours at 180F. Then reduced it.

Liquid nitrogen, Used to cool the oil for the caviar! (Also have made 4 Sorbets/ice creams for myself and other employees : Lemon thyme honey sorbet, Peanut butter sorbet with shattered raspberries, Mint and orange sorbet, Banana and walnut ice cream.) 

Wasabi Paper

2013 Valentines Week Menu

Benefit dinner at art museum

Dish from benefit at art museum: Buttermilk fried chicken, sous vied ranch potatoes, sautéed spinach with 148 degree egg, coconut gravy.

Artichoke and carrot soup, roasted peas, warm Parmesan foam, with candied shallot croutons!!

Mystery Box Challenge

Had a little mystery box challenge at home....This is what I came up with!!

Walnut crusted tilapia, pickled radish and carrot, prickly pear and strawberry gastrique, carmalized Anaheim pepper fluid gel, parsnip purée, mandarin orange balsamic reduction. Compressed orange with mint oil, and compressed apple with allspice.

I think this maybe my nicest plated dish yet. Also one of the best in flavor!!

Smoked salmon

This is the dish that helped get me my job at the hotel.

A play on bacon eggs and hash.

Stovetop smoked salmon with crispy skin, 2 min poached egg, on top of risotto with asparagus and an asparagus purée. Topped with a dill hollandaise sauce.

I also did this dish for my American regional final and got a 99% on it!!