Monday, March 9, 2009

Tasting menu 77

It looks like it should finally calm down a little this week. I have been so caught up with keeping prep levels up that I have had no time to play or work on anything new. I am finalizing a class that I will be teaching at Cookstreet in Denver. It looks like we are shooting for a April 1st class. The weather has been nothing short of bizarre this year. It has been 70 degrees in Denver for the past 3 days. We have had no snow fall this year. Cold weather reminds us to cook in different ways. It's hard to be in the mood for a good casoulet when it is so hot out.

Carbonated grapefruit
Palm sugar cured line caught tuna, tarragon, taro

Duck prosciutto
Fried risotto, black olive jell, black trumpet mushrooms

Passion fruit and sage sorbet
Poached grapes, blue champagne

Spicy shrimp blanket
Artichoke dirt, corn gnocchi, shallot

Mexican vanilla ice cream with frozen caramel apple crunch
Made tableside with liquid nitrogen

2 comments:

Michael said...

Would be really cool to see some photos of your menu items.

Will DeLellis said...

Chef Ian, Great tasting menu. How about some pics to accompany.Being a Chef at a private country club, does not allow for much in the way of molecular cuisine.Starting to mess around with a few things.Most of our members are in their 60's and 70's. Afraid they might OD. on to much lecithen. Thanks, Chef Will DeLellis Wildcat Cliffs Country Club. Highlands, NC