Tatsing menu 101

Thank you to everyone who came in to help us celebrate number 100, the support for our tasting menu has been incredible over the past couple of years. The unbelievable part to me is not how many tasting menus we have done but more so where we are. If I can pull this off in Westminster Colorado, it can be done anywhere, it is all in the approach. My advice, make people comfortable with the food, they will be more open to trying news things. Simple is the best- not to many ingredients or flavors. Use the best tool to come up with the best product. Don't make it about a label, let the food speak for itself

House made pancetta
Green beans, compressed heirloom tomato, honey-dijon jel

Dashi broth
Chinese mushrooms, lump crab, sriracha caviar

Sous-vide duck breast in hoison and orange
Celery root puree, tempura grapes, foie wonton

Sweet potato and maple ice cream with streusel
Made tableside with liquid nitrogen

Tasting menu 62

We are really starting to feel the dip in the economy. The good news is our weekend business has been very strong. We sold 43 tasting menus last week. It is time for me to crawl back into my shell again. I have my best ideas when I don't look at a lot of food media. We are going to make head cheese next weeks menu. I have not made it before but our Executive sous Scott did it a few times. The inspiration for the ice cream this week comes from Ideas in Food's article in Popular Science

Crawfish noodles
Creamy grits, smoked corn, cactus paper

Snow crab crème brulee
Watermelon, hoison sugar, unagi

Liquid Nitrogen Ratatouille

Sauerbraten
Mustard textures, truffle croquette, crispy sauerkraut

Rum ice cream with raisin powder
Made table side with liquid nitrogen

Tasting Menu 56

We are doing a course to honor Paul Newman's passing this week. I had the chance to meet him ounce when I was a young kid. I will always remember how nice he was. On those same lines my wife and I were talking about some things we can do to give back. First I am going to start making the rounds at some local schools. I think it is a great way to get kids involved in the arts. If you know of any class that might be interested in a molecular demo please email me. The next way is to utilize all of our 1/2 acre property at our house next year by growing as much produce as we can. We then plan to make soups and hand them out at the mission downtown. We will freeze most of what we make so we can give during the really cold months. It was nice to be able to bring some produce in for my specials but it will be even better to hand out a warm bowl of soup to someone that really needs it.

Smoked Tasmanian pepper sausage
Homemade ricotta, onion jelly, Guinness reduced romas

New Mexico hatch chili’s
Dover sole, Spanish rice flan, avocado jel

Newman’s own popcorn space foam

Warm foie gras mayo
Crispy crab, shitake, zucchini

Goat’s milk and Mexican vanilla ice cream
Rolled in crispy tortilla with frozen caramel powder
Made table side with liquid nitrogen