We hosted our first Chef's dinner of the year. Sous chef Eric Ofenloch and I planned a themed menu based on the "Art of Cooking". The menu featured different cooking techniques that contribute to the bold flavors.
The Art of
Cooking
Quick Fire
Pan seared Chilean sea bass/ wild rice/ green pea
tarragon puree/ curry oil
Slow and Low
Braised Berkshire pork belly/ Asian black vinegar
syrup/ sesame oil/ ginger/ shitake mushrooms/
rainbow carrots
Steeped
Basil-lemongrass infused simple syrup/ gin/ club soda
Pan Roasted
Duck breast/ potato fondant/ sautéed spinach/
coconut-butternut squash sauce
On Fire
Croissant bread pudding/ flambé bananas/
cardamom whipped cream