saltimbocca

Thanks for the posts. I'm just going to put them on the menu and deal with it. I'll just crank up my convection oven and do them from raw. I honestly don't think I'll sell a lot. Not to be negative but I know my clients. But I have to keep trying or else I'm dead as a chef.

I was curious how you would handle marrow bones for a hot app menu item? Could you partially roast them and then give them a flash in a hot oven? I did a test and and they were done in about 15 min in a 375f convection oven from raw but I have a feeling during service when the oven gets busy it will take longer. Any help would be appreciated.

Thanks Daddy-A but I'm not new to E-gullet. For some reason my account was deleted and now I'm a newbie again. Damn. I don't want to say which restaurant I own because I'm hoping somebody might either trash me / or praise me. But my restaurant is new to the scene and I'm still playing with the food/service/everything else and I don't really have a huge regular customer base so I'm keeping quiet! I'm going to Tribune this week so I'll post my thoughts on that place. I do know Paul and Ritchie...their new restaurant is going to be called St. Germain and it's in the new Arts Centre hotel. Actually it's beside it in the old Mountain Jacks restaurant which was part of the old Holiday Inn. Old school French cuisine not unlike Tribune....or so I've heard.

I'm here from calgary....I have a small restaurant and like to check out things that people talk about. Calgary is great for dinning out and it's only getting better. Sadly since I'm behind a stove 12 hours a day - I don't get to eat out that much. I did manage to find time to dine at Rouge a few weeks ago and it was great. Paul's food is clear and focused. A few months ago I checked out the new Chef at Belvedere and his menu is perfect match for the room. His twist on escargot was great with a smoked tomato broth, chorizio and croutons. Teatro's renovations look great and I'll have to check out Dominque's new rotisserie and menu. jason.