People Eat With Their Eyes First: 2010

Parting Gift

This should have been shown at the end, but I made homemade dark chocolate truffles as a parting gift for everyone for the next day.

Grilled Cheese and Tomato

Grilled haloumi cheese with a poached sunchoke and a niciose olive garnish, homemade baguette with a roasted sweet tomato and coeur d'alene unfiltered olive oil.

2nd course, carpaccio ( i used rib-eye because of its beautiful marbling. This is stuffed with watercress and tied with a chive. There is grated meyer lemon zest and fresh grated horseradish on it served with a parmesan caper cream sauce, parsley oil, and salt and pepper. Also i filled a small spray bottle of meyer lemon juice for everyone to spritz their purse.

Butter and Noodles

Homemade tagliatelle with goat butter, white truffle oil, morels, and shaved parmesan - one of the favorites for everyone

Lobster Cannoli

Again not sweet like the dessert. Wonton cannoli shell stuffed with fresh lobster and tarragon, topped with creme fraiche and tobiko , served with a lemon gastrique and beet coulis.

Beet Sorbet

Beet sorbet served with an aged balsamic reduction and fresh oregano leaves. Delicious - even my mom that hates beets loved it

Bread and Butter.

Foie Gras (which took me four days, following Thomas Kellers Foie Gras torchon. It was so unctuous! It was served on a crostini i made from homemade baguettes that turned out amazing, just drenched in truffle oil, coarse sea salt and black pepper and toasted served with a huckleberry compote. I also had a selection of six different sea salts. I crave this everyday :(

The line up

The hen breast being plated, you can really see how small the breasts were in this picture on top of the purple potatoes.

Hen

Cornish game hen breast seared and served with a chocolate, anise, chestnut sauce and purple potatoes.

Limonata & Thyme Sorbet

I used San Pelligrino's Limonatass and fresh thyme for the sorbet, the garnish is a candied fresh thyme stem - it was delightful

Chanel Scallop

This was inspired by "Coco Avant Chanel" A film about Coco Chanel before she was a huge fashion icon and designer - she started her career by making hats - This is a coco coated scallop on top of a yam medallion with a vanilla brandy cream sauce and a parsnip curled chip. It sounds like it is sweet, but it was very rich and savory.