The first tasting was a" pineapple-mango rum tini with grenadine-rum caviar". The drink was simple to prepare but the garnish took time by combining grenadine and mango rum with sodium alginate syrup and creating drops by submerging them in a calcium lactate bath, garnished with mint the drink was a hit because when the guests got to the bottom of the drink they had and extra kick and burst of flavor.
The second tasting was an "ox tail soup with a smoked gouda crustini". The soup was made with 12hr simmered ox tail stock, diced oxtail with caramelized leeks and herbs.
The third tasting was a" seared beef tenerloin madallion with shaved Italian black truffle", truffle brine and bacon-cheddar cheese mashed potatoes. Truffles take a lot of time to grow aswell as locate with a hound or swine.
The fourth and final taste was "Apple Charlotte tart with cinnamon ice cream" prepared by my Sous - Chef Frankie Abundes. This is my favourite dessert in the world. Sure it is labor intensive but the ingredients are simple and anyone can make it.
We are approaching our 2-year anniversary in May so there will be a tribute to my favourite dishes and next month I'm thinking of spicing things up.