Okay, so these are my thoughts for the challenge so far, just throwing stuff out there:
For an appetizer, I wanted to do a simple orechettie pasta with pea puree and some sauteed Alaska Spot Prawns
, using the peas in the dessert would be the easiest, trying to build on their natural sweetness although that wouldn't be local or seasonal. Using shrimp would be a bit tougher... hell, so I need to think up a shrimp dessert tapas.
For a soup, after my experiments with seaweed paste, I think an asian kabocha & seaweed soup would be really cool and appropriately seasonal.
For the main, I wanted to do a duck breast on parsnip puree, with some sort of fruity sauce.
Since the soup is asian and the duck is western, I thought for desserts, I could do "squash meet west and duck meets east" theme for the next two desserts. Thinking about freezing some pumpkin puree in a sheet pan and then making a cinnamon/nutmeg caramel on some siplat and doing "mini pumpkin ice-cream sandwiches". For the duck, I want to make some sort of biscuit or shortbread flavoured with five spice powder and then glazed with a cilantro/mint/thai basil "jam".
So thats 3 down...
For the salad, I was a bit undecided but I think it should feature apples in some way and that paves the way for me to do an apple dessert. Can you get crab apples in Seattle, a mini-toffee apple with a twist inspired by the salad would be quite cool.
Thats 4 down...
What next, why not throw in a cheese course and then doing a cheese tapas? That would give me a lot of latitude to do something creative.
And I need to do a proper dessert dessert and I have a honking massive 5lb slab of chocolate that I need to make a dent in and two bottles of double chocolate stout. Why don't I shamelessly plagu... uh... homage Mette
's jaw dropping work and do a stout/chocolate mousse and then his "a chocolate bar with malted shortbread, chocolate malt ganache and beer marshmallow in milk chocolate"? That sounds like fun.
Aaannnd, thats 6... so I just need the only truly original creation for the last tapas. I'll have to mull on that one a bit and let it bubble up. It has to be the most spectacular one of them all so we'll see.
7 days, 7 courses, 7 tapas, uh.... 6 people. Damn. Oh well, lets see how this goes.