Tasting menu 84

My wife and I did a demo at Mckinley-Thatcher elementary school yesterday. There is no doubt that I would rather cook for kids then adults. I have so much fun showing them how everyday products they buy at the store can be made at home using a little imagination. We are getting ready for Mother's day brunch next weekend. We should do around 800 for brunch and another 150 that night for early dinner. We have hired a new Executive chef for our hotel, I cannot wait for him to start. I need to learn a lot more before I become a hotel chef and he is the guy that will bring me to the next level.

Compressed Mexican papaya
Jerk shrimp, avocado pudding, parsnip

Spring ramps
Foie, tempura berries, coco nibs

Acidic yogurt space foam

Smoke bubbles
New York, jalapeno jelly, tamale pie

Pecan waffle with maple ice cream
Made table side with LN