Reserve Dinner at Hoosier Village

We had another Reserve Dinner at Hoosier Village in Indianapolis on Friday Night. Our main goals were to engage the guest, have a fine dining meal and to tell a story. All courses symbolized the transition from winter to spring/summer. REC Camden Cox and team prepared a fantastic dinner, the residents and families are still talking about. We even have a video of our dessert finale. 
Our Appetizer was called "Kings Delight:"
A Quenelle of Rice (snow) wrapped in Smoked Salmon and Nori. 
Topped with Pickled Ginger Caviar and a Jasmine & Green Tea Air.
Finished with micro Greens (spring sprouts), Pickled Ginger, Sriracha and Soy Ginger Reduction.
Our Salad Course was called "Spring Cleaning."
It was designed to clean the palate and then down a fresh layer of fat for the courses yet to come.
Cucumber bowl filled with Heirloom Tomatoes.
Topped with Spring Greens, tossed in a Meyer Lemon Vinaigrette (palate cleansing).
Finished with Pea Shoots, Sliced Avocado (fresh layer of fat) and Chive Oil. 
Main Course was the "Circle of Life."
Sous Vide Beef Tenderloin.
Pommes de Terre Puree and Spiral Cut Spring Vegetables.
Finished with Cabernet Sauvignon Reduction, Chive Oil and Micro Greens.
 
Last but not least the "Birth of Spring."
It featured a Magic White Chocolate Sphere which symbolized the snow melting away, while the Pistachio cake inside symbolized the grass that will now show and grow.
CO2 Charged Pistachio Cake filled with Meyer Lemon Curd. 
Encompassed with a White Chocolate Magic Sphere.
Finished with a Raspberry Reduction.  

Camden Cox
Regional Executive Chef