Saturday, September 20, 2008

Tasting menu 55

I am posting the menu early this week because I am going to take a few extra days off. I will be here for service on Thursday. It is football time again which means a lot of pro and college teams in the hotel. I can't believe how much food these guys pack away. We had a offensive line guy that put away 8 full omelette's one morning. Has anyone used alum powder? Ratios, recipes?


Heirloom cherry tomatoes
Basil taco shell, yogurt powder, blue cheese jelly

Smoked salmon caviar
Potato latkes, hot sour cream ice cream, pear salad

Minted earl grey sorbet
Made tableside with liquid nitrogen

Chimichurri sheet
Berbere pork, baby corn, red pepper

Miracle fruit pill
Citrus segments, mascarpone, soy bubbles

1 comment:

Anonymous said...

Hey, check out the link for the upcoming site www.behindtheburner.com and sign up for email updates. It's going to offer tips,tricks, and techniques on recipes from NYC's top chefs.