Tuesday, September 29, 2009

Tasting Menu 100

Well here it is number 100. I pulled from a lot of different menus to come up with this all star menu. I am doing a extra course for the special occasion this week. I truly believe that we are going to move into some pretty exiting things in the near future. It takes a lot of work to be creative and if you are not in the right situation or frame of mind, creativity is a very hard thing to come by. I have learned a lot in 100 tasting menus, the thing I will take with me the most are the smiles I get when I can introduce a new food memory to someone.

Vanilla poached lobster
Apple lego, apple meringue, compressed apple salad

Blackened sweet breads
Chipotle battered onion ring, fried mayo, grits

Foie Benedict
148 degree egg, avocado, lump crab hollandaise

Floating truffle
Ice wine sorbet with blackberries

Sous-vide tenderloin
Loaded baked potato gnocchi, smoked air, black truffle blanket

Mexican fried ice cream
Frozen caramel powder
Made tableside with liquid nitrogen


ClaireWalter said...


I first heard about your cutting-edge molecular cuisine when I was researching an article for a trade mag called "Colorado Meetings & Events," have sampled it here and there and have been following this blog. Now I raise a virtual glass to toast your achievement.

Claire at www.culinary-colorado.com

John said...

Congrats on 100! Now, what's next? Hehehe

hi! said...

Congrats! Had it with my wife last night. Damn that was good. We'll definitely be back!