Thursday, March 13, 2008

Tasting menu 25

I am running the same courses that we have on our wine dinner tomorrow night. We are sitting at 45 covers right now that we will cut off at 50. I have been working on a web presentation here at the hotel. The president of the Westin brand has asked me to do a demonstration for all Westin properties around the world. It will be a great opportunity to learn from chefs in different markets.


Sweet corn pipette
pickled red jalapeno, butter roasted lobster


House smoked salmon

Lavosh powder, fried capers, cream cheese gnocchi



Black truffle quiche
Grilled escargot, elephant garlic, chive


Honeycomb candy

Panna cotta ice cream made table side with liquid nitrogen



2 comments:

Josh said...

The Cream Cheese Gnocchi are made with Activa or something different? Do you use any starch? Hows the texture? I've had various levels of success with YG "gnocchi". They always have great cheesy flavor but are always pretty soft and hard to carmelize.

Chicken Fried Gourmet said...

how do you make the honeycomb candy?