After experimenting the entire weekend, I finally came up with a menu that will actually work for the dessert wine dinner. Conventional wisdom would dictate a menu of pseudo dessert items but the client wants a full-on savory meal and thus the challenge was to find not so sweet dishes that had enough "sweetness" without going over the edge.
For the experiment, I tasted all the dishes with a 375ml bottle of Rieussec obviously for the cost factor. I suppose if it works for Rieussec, it ought to work for D'Yquem. Thus, here it is.
Foie Gras Kumquat Gingerbread Soil
Foie Gras Soup Dumpling Passionfruit Consomme
Black Cod Saikyo Miso Chantenay Carrot . Cardamon . Vanilla
I was in a discussion recently about whether chef's should be classified as artists or artisans, besides the fact that there are several of us who fall outside both categories, the answer lies in the forum in which you practice your culinary prowess and the audience you are feeding. In the world of private or personal chefs we essentially follow the client's needs and fill in the blanks. Most of my past and present clients are extremely wine savvy with cellars that would rival all but the best restaurants. When it comes to food however, they understand good food and appreciate subtle and direct flavors but what they lack is the actual mechanics of what it takes to assemble the plate. When it comes to putting together a menu in this case, the client *specifically* chose his proteins and left me to fill in the blanks. I suggested 7 or 9 small courses as opposed to 5 moderate plates but that is quickly shot down due to time constraints. We end up with a plan for 5 courses of "approachable" food with creative touches. I find the "creative touches" mildly creative but they will be delicious if slightly boring. I am definitely an artisan today thanks to the lead time of corned beef. At the end of the day, the client said "we definitely want chocolate and pork bellies"
Cured Sea Scallops Carrot Sorbet Cardamon and Lime Air
Chinese Celery Veloute Corned Beef Flavors of Steak Tartare Smoked Salt-Almond Condiment
Golden Miso Cavatelli Rock Shrimp Lovage Fennel Cream
Berkshire Pork Belly Cipollini Tart Tatin Wild Asparagus Onion-Xeres Caramel
Chocolate Coffee "Panna Cotta" Fruitti di Bosco Gingerbread.
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