Tuesday, October 28, 2008

Tasting menu 60

I have a competition this week at DU on Thursday. It should be pretty fun, we did it last year and had a great time. We are going through a lot of changes in the hotel. We have a new F&B director and our GM just gave notice. There seems to be a lot of tension here. It is certainly not the same hotel I started to work at 3 years ago. It has been tough for me here because I do not share the same philosophies as other managers here. It is hard to build something up only to see it fall apart when you are not there. Hopefully something will give in the next couple of months??

Mignonette Jelly
House smoked trout, caper bubbles, lavosh cream

Apple Cider Consommé
Pumpkin noodles, floating sage, chicken and bacon

Kombu space foam

Green olive braised short rib
Marinated tomato sheet, anchovy aioli, eggplant

Trick or Treat ice cream
Made table side with liquid nitrogen

1 comment:

chadzilla said...

Hotels are certainly very different monsters from restaurants. I can 100% relate to your 'changes.' We've been through much of the same in less than a year. The current state of the economy makes these events strike even more concern. Who's important and what's important? Are you? Will my job be reduced to something that makes it intolerable to drive to each day? Does anyone even give a shit about it?
Scary times.