Tuesday, September 9, 2008

Tatsing menu 53

We have a few chefs coming up this week to hang out and check out some techniques. It looks like I will be teaching a demo at The Cooking School of the Rockies on November 2. I will post more information when I get a final date.

Tasting menu

Confit organic chicken
Colorado corn waffle, shattered jalapeño whipped cream, maple air

Watermelon consommé
Sou-vide shrimp, black garlic dumpling, scallion pearls

Chicken skin wrapped tenderloin
Béarnaise blanket, beets, flexible asparagus

Chocolate éclair
Crispy choux paste, pastry cream dippin dots
Ganache ice cream made tableside with liquid nitrogen

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