We have been working on a new menu this week. There is a lot to coordinate in this hotel. Tastings, Costing, Pictures, Recipes, Prep schedules, Sourcing ingredients, Training, Printing of menus ( house and room service), Menu roll out, Quality control, Basically a lot of shit. Twice as much if I was in a independent. Here menus must be costed to the penny, at a independent I usually took the price of the protein and made a educated guess about the rest. I never took pictures in a independent because I was always there when we were open. Room service is a whole different animal. 300+ rooms with no kitchens and high expectations. Anyway I have been busy. Here are some examples of some molecular techniques that we are doing on our new menu:
Sou-vide salmon with edamame flan and curry carrots
123 degrees for 40 minutes with yuzu dill butter. Sear in hot oil to order
Colorado trout with beans, pancetta and whipped maple 7 oz pure maple, 1 oz molasses, 1/4 cup apple juice, 1/4 tsp xantham, 1 tbl. virsawhip 600
Fried baby artichokes with warm walnut mayo, cotija cheese, elephant garlic chips
6 eggs, 6 egg yolks, 1 cup walnut oil, 1 1/2 cup oil blend, 2 tbl Dijon, 2 tbl. Sherry1 tbl. salt, 1/2 cup parm grated fine, 1 Co2 charge, place in water bath of 120 degrees
Mojo jelly side sauce with oysters2 cups fresh lime juice, 2 cups sugar, 1 cup corn syrup, 8 sheets gelitan, 4 tsp. agar, 1/2 cup fresh mint chopped. Bloom gelitan, boil sugar, syrup, agar 2 minutes. Add gelitanand cool. Place in blender. Whip for 10 seconds. Remove and add mint
Southern peach sorbet made table side with liquid nitrogen with Merlot caviar and frozen thyme. 150 grams Merlot syrup, 50 grams water, 2 grams aliginate, 2.5 grams calcium chloride, 500 grams water. Place syrup, alginate and water in quart container and mix with hand blender. Place in a squeeze bottle. Put second water and calcium chloride in a different court container. Blend with hand blender. Drop small balls of Merlot syrup in calcium water. Remove after 2 minutes and rinse. Marinate in Merlot syrup.
1 comment:
I have just stumbled upon your blog. I love the clean design and fantastic photos. I am a blogger myself and always thought that design was key and you have certainly captured that! There are so many food blogs out there these days and being different to all the others is key. I have just started www.ifoods.tv which is a website for chefs, foodies and food bloggers to hand out, share recipes, photos and videos. When i was blogging I always thought i should be getting more traffic as my blog was getting lost in the masses of stuff out there so my new site is aimed at giving food bloggers and chefs a bigger platform! Hope you enjoy it and keep up the good writing and design here! I have now bookmarked you so will be regular reader, Cheers!
Post a Comment