gfron1

I don't know if he could be convinced. Silver Citians are an odd lot. They think "life" should come before work. Clearly that's not a concept that has sunk in for me (he grumbles after his third straight 16 hour day prepping for a tasting menu)

THIS topic on top pastry chefs might be helpful. You'll see the CA representatives on the list.

Damn good suggestion! Thanks. And that reminds me to take the oxtail out of the freezer. With only a few days to go, my messy wall now looks like this: And for those of you who like detail: which reminded me that I softened my butter but didn't re-form it. Since I started this topic to share and hear about process. Today was the day that I started pairing my courses with plates, which includes mid-service washings. Here is what I am working with: I also knocked out a couple of components that can sit for a few days. The first was the P in the PBJ - black sesame paper with French grey salt and Garam masala: I think that's beautiful! I also worked on my bean soup, and ran into some difficulties (hence, why I did it today instead of later in the week). These are the beans I'm trying to show off: On the left are Spotted Horse 4-Corners beans and on the right Chaco Canyon River Runner beans. Both are fairly rare and historic to our area. They are so beautiful, look at them again! I have two tasks here. First, I want the meat for the soup. Second, I want the skin for the soup display. The latter is the more difficult. I attempted three methods for de-skinning. From left to right (below) I did a traditional boil/soak, then a non-boil, hot water soak, and finally a dry sousvide for 8 hours. The water washed the pretty spots away, but the sv method didn't quite release the skin. Then I decided to split the beans with a razor blade and just set in warm water for a while...and...voila! That's all it took. And just to leave you with a little gift:

You can find my top secret recipe HERE. It is a bit over the top, and you don't need the raspberry to make it, but I prefer the flavor mix. The funny thing about the Brew Pub (we may hear more about it from Chufi) is that yesterday I heard he only opens for special events now because he got tired of dealing with drunk customers and lazy staff...note to owner - don't go into hospitality industry if you don't like people.

Welcome Pilori - nice start in the forums! Try sifting, and also warming your liquid and/or whisking a bit longer to get the sugar to dissolve.

That did the trick! It was a very joyful 60th for our customer.

I start with my flavors, then move to my techniques. Here are the flavors that have been fairly set for a month now. 1. Champagne & pomegranate 2. Rosemary & Orange Peel 3. Beet, sourcream, lemongrass 4. Peanut Butter & Jelly (Black sesame & local wine grapes) 5. Oyster mushroom, cocoa, cantaloup 6. Ham & bean soup 7. Rabbit liver, carrot & asparagus 8. Lobster rooibos tea, squash, muscovado 9. Main: Rabbit sausage, Goat carnitas, avocado, cilantro 10. Whiskey cheddar, warm cider 11. Riesling & manchego 12. Caramel corn I'll talk about my techniques tonight or tomorrow after I finalize them.

I love that carbonara pic MiFi. And it all looks really tasty!

As always, I would encourage you to be careful about what you say in this and other forums. You never know how will read it, and the culinary world is very small.

Sorry about the legibility (my writing and the size). I didn't really post them for the details, but more about the process. I'll post the menu as it stands right now this afternoon - its very early here and I'm off to bake bread. Again, just interested in how others create their menus.

Cool - thanks. I'll let you know how it goes.

Sorry, let me clarify. Its in the fridge for 10+ hours, out at 6 am, in oven anywhere from 8:30-9:30 am. I wait til it feels rights...but you're leaning toward under proofed then. I might have to get up even earlier tomorrow for this one loaf of bread.

I never really followed up, but my whole wheat version is doing great! I didn't lose any crust in the process, and the customers like it even more - so thanks! Now, on to the next dilemma One of my customers told his wife that for his 60th birthday, all he wants is a loaf of my bread. Wow thanks...but I don't want to just send a batard home (my daily bread shape). I would like to send a boulè. The problem is that all of my boulès have been either bursting and/or bulging. My instincts said, 1) not hydrated enough or 2) not slashed properly. I'm shaping in a 9" (I think) banneton. And no rush for assistance...she's coming to pick it up tomorrow at 10! Obviously I can't change my hydration at this point since the loaf is already resting in the fridge. Any thoughts? I can tell you that in my recent boulès I have been slashing directly out of the fridge, proofing for about 2 hours.

Today was my major planning day. I had been posting concepts on my wall for a couple of months and I started dwindling, combining, striking until I came up with this progression based on my last meal, I would expect at least one more revision before Saturday. Is this common for those of you who do this?

A couple of months ago I did my first serious attempt at a tasting menu (HERE). My next one is this Saturday and I've decided to focus on locally sourced and seasonal foods. For me, a tasting menu is about flavor progression, interplay of taste, texture, temp...etc, throughout the entire meal, as well as emotional response, wine pairings, fatigue and bathroom breaks. What I'm hoping to do in this topic is find out how others handle tasting menus, as well as throw my own two cents in about what has worked and what hasn't. Here are some of my challenges/expectations: 1. I hold the meal at a private home for 18 guests which means much of my prep is done well before the meal, but has the ability to safely transport. 2. My food should be locally sourced as much as possible - this meal will focus on some rabbit that I just had processed and oyster mushrooms that I found in one of our river beds. I was also given some oxtail which I've never used before...in fact, my weakness is meats in general. If I can pastry-tize any ingredient, I will. 3. I want to offer food that has never been experienced before in our town. Many of our residents are well traveled, so this is not as easy as it may sound. 4. I need to turn a profit. Being only my second one, I'm still stocking up on dishes and glassware, but I made a modest profit on my last event. I also have to consider staffing which was all volunteer at my last meal, and won't on this meal. If you have any ideas, please feel free to post them here. Thanks a lot!!

BTW, HERE'S a nice write-up of O's, and ANOTHER, and a BLOG WRITE-UP, and from the James Beard Foundation.

Welcome! So, did they actually call it a Molecular Tasting Menu - or is that what you're calling it?

Here's the scone recipe that I created. A slightly longer version is at my blog: 3 C. All-Purpose Flour 3/4 C. Chestnut Flour 1/2 C. Sugar 1 T. Baking Powder 1/2 t. Salt 1.5 Sticks Butter 1 Egg 3/4 C. Milk 1/2 C. White Chocolate Chips (I used Callebaut) 1/2 C. Cacao Nibs Oven 375 F Sift flours, sugar, baking powder and salt together. In food processor, cut butter into dry mixture until course crumbs (Don't over-process). Stir in the chips and nibs. Pour into a bowl, make a well in the center. In small bowl, lightly mix the egg and milk. Pour liquid into well. Using wooden spoon, combine until it just comes together. If it seems too dry, add a bit more milk (It should be dry, but able to hold together). Put on counter and knead lightly for 30 seconds. You want to keep the butter chunks distinct so they help form the flakiness of the scone. Roll dough out on lightly flour surface. I formed the dough into a square and cut it into 8 triangles, or you can be more traditional and use a round biscuit cutter. Brush the tops with cream (or milk), sprinkle with turbinado (or ground nuts) and bake for 10-15 minutes or until done.

I've been trying to get a reservation for mid-Jan (Fancy Food Show) and Open Table said that I'm trying too soon. Its at 90 days...anyone know how far in advance I can make a reservation?

No. I didn't think to ask. I can get whatever I want from these folks. They process about 50 rabbits every other month and discard most of the insides. Theirs are non-certified organic, free-range -meaning they have a big ass yard that's fenced very well.

I'm sure no ill intent was meant. I understand exactly what she's talking about - NPS, USFS, BLM, etc will create the educational point/starting point, and most folks never venture beyond that ("Okay, we've seen that, let's go to the next park"). The other 99.9% of the park is always visitor free and gorgeous.

I agree, and I tried to convince them to see the Gila Cliff Dwellings, but after 3 weeks of driving, another 2 hours was too much to bare apparently. I told them to go look at pictures online.

I believe you had inari zushi, but I'm no expert.

HERE'S a cool story. I sell their papadum in my store and I've always wanted to meet the women.

You seem a bit focused on Asian, but browse FXCuisine.com or read through the indices of the Art of Eating. Both will be packed with great ideas (especially the latter).