April: April is May

April 19, 2009

Evidence: Lunch, April 23, 2008

Evidence: Lunch, April 23, 2008

Because of scheduling conflicts, April’s dinner will actually take place May 2. Looking back at years past, we had asparagus by then, but this spring’s been chilly and there’s no sign of it yet. The menu so far is heavy on the spring produce, and I’m going to be a bit screwed if I can’t get my paws on any.

Normally I only start to get stuff a few weeks into the season because while I love food, I love sleep more, so I’m not one of those 8 am greenmarket people. I’m willing to do that to make this dinner work, though. Only two weeks for the sparegus to sprout. It’ll be a nailbiter. Developing…


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.

March: Menu Planning

March 2, 2009

planning planning

planning planning

Like I said before, there is nothing exciting in season in March. The winter stuff is gone, and we’ve got at least a month until ramps and asparagus show up. My thoughts with this one is doing a sort of last gasp of winter. Here are some flavor combinations I’m thinking about:

cauliflower miso mustard puree with pickled red cabbage and quail egg

pimenton-infused carrot cube with frothy lemon carrot broth and candied carrot

broccoli “marrow bone” with roasted broccoli salad and raisin dressing, shaved raw broccoli

small dice salmon cured in citrus with pomagranite seeds

Brussels sprouts custard with roasted Brussels sprouts leaves

fennel salad with candied citrus and olives

something with Rancho Gordo flageolet beans, onion confit, toasted kale chips–maybe a meat course?


I’ll keep you posted…