March: Time to Start Testing

March 4, 2009

So after some reflection and bouncing off of ideas, I think for now the menu looks sorta like this, which is similar to what I posted yesterday, for obvious reasons (and theses are not in order yet):

Raw fennel salad with candied blood orange and olive puree

Brussels sprouts custard (bite-sized) with roasted Brussels sprouts leaves

Citrus cured salmon dice (tartare? ceviche? cevitare?) with pomegranate seeds and fennel fronds

Cauliflower miso mustard puree, pickled red cabbage with mustard seeds, fried (or sv?) quail egg

Pimenton-infused carrot cube with carrot-lemon-cumin broth and a candied carrot curl

Broccoli “marrow bone” filled with cheesy broccoli puree, roasted broccoli salad with raisin vinaigrette, shaved raw broccoli

Rancho Gordo flageolet beans with bacon, red onion confit, sv short rib, and kale chips (no I will not be eating this course. Frank is tasting the tester for me.)

Dessert will be some combination of chocolate, chilli/pepper, and ginger

So now testing shall commence. I definitely need to try out the whole meat dish. I am sort of torn about it, because I’m doing all that work and I don’t even get to find out if it tastes good, but I’m curious about trying more meat cookery. I hope Frank has good suggestions. I will probably try the cauliflower egg dish in its entirety because I have leftover puree, the Brussels sprouts definitely, the carrot cube definitely, and the rest I’m not sure.

It’s weird because if I were charging money for this, or if I were in any way a professional, I’d test all of the dishes a bunch of times, but I’m not and I’m not and I don’t really have the resources to test and fix everything. Sometimes I regret only having one time to make everything and never improve on each individual dish. Ah well. Hopefully guests’ll like it anyway.

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