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chefzr

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  1. Hey guys I was just wondering if anyone would like to make some criticisms to a menu I am developing for a Thesis project. Apps Seafood Oyster Trio- seviche, steamed, fried Tuna tartar-chili-sesame oil, quail egg, lemon marinated sweet pair Grouper Carpaccio- lime-chili vinaigrette She Crab Soup- creamy soup with crab cake in bottom of bowl Corn and peach Salad with a quarter grilled lobster tail- Roasted Corn and fresh peach with a chili-shallot vinaigrette, and red pepper crème fraiche Shrimp sautéed in red-eye gravy served over fried grits Smoked Salmon w/ frisee, radishes, and oranges Fried Calamari w/ garlic-lemon-chives aioli Other Tomato Trio- salad, sorbet, candied Barbequed Duck Confit- spicy vinegar based w/ corn fritters Fried Green Tomatoes- classic buttermilk dressing Heirloom Tomato Pizza w/ artichokes, pancetta, proscuitto, homemade roma tom sauce, asiago, pecorino, parmesan, and mozzarella Beet and orange Carpaccio- micro greens, goat cheese, pepper, Black salt, pistachio oil Beef Salad- lightly seared sliced with arugala, shaved parmesan, and celery-truffle oil vinaigrette over top Braised Chicken and Sweet Potato Empanada w/ green chili sauce Whippped Brie on Cruets with a parsley radish salad Salad Arugala salad- shredded radishes, parmesan, fresh crack, classic vinaigrette Fennel and Herb- Shaved Fennel, chopped fronds, basil, tarragon, parsley, chives, celery leaves, with aioli Fennel and Mush- Grilled Shaved Fennel, roasted mushrooms, bed of endive, and lemon crème fraiche Caesar Salad- parmesan custard topped with a crostini and roamine dressed in caeser with a parmesan crisp Heirloom Tom. Salad w/ Avocado Mousse- Marinated Sliced Tom in shallot vinaigrette w arugala tossed in vinaigrette Mesculn Greens with Manchego Cheese and Dried Figs with Honey- Champagne Vinaigrette Soup Leek and Onion Soup with an Irish Cheese Fennel and Fish Stock Soup with clams Gazpacho w/ black pepper crème fraiche Roasted squash soup Corn and shrimp bisque Entrees Fish Mushroom and Four Cheese Ravioli w/ sautéed asparagus in veal stock sauce w/ pan seared snapper served over top Grilled Salmon w/a lemon thyme butter over wilted spinach and garlic and thyme roasted red potatoes Roasted Trout stuffed with caramelized red onions and citrus Grilled whole sea bass rubbed in garlic, parsley, thyme, chervil, oil served over a garlic cassoulet Seared Tuna w/ roasted tomato vinaigrette and fennel herb salad Braised snapper in peppers and lemons w/ lemon-rosemary vin. Pork BBQ pork chop stuffed with green apples (pinot noir BBQ sauce) Grilled Pork Tenderloin w/ Peach Black Pepper Chutney Braised pork belly w/ a potato pancake and mustard “syrup”, sautéed asparagus Poultry ½ roasted game hen w/ white wine chicken stock demi Seared Duck breast served over Brussels sprouts and mustard sauce Chicken Breast stuffed with Confit mushrooms (under skin) with caramelized onion sauce Beef Butter-poached Rib eye w/ pinot noir, mushroom, veal stock sauce Grilled Filet w/ herb and lemon butter compote Pan Seared NY Strip w/ a bleu cheese crust Braised Short Rib in red wine, heirlooms, shallots, garlic, carrots. Puree vegetables and sauce over top of rib Pepper crusted Beef Tenderloin w/ cilantro oil Lamb Lamb Chops poached in olive oil w/ tapenade and candied lemon zests Braised lamb shank in orange juice, cilantro, garlic, and jalapeños Rabbit Grilled loin and braised thigh w/ bacon jus w/ a deconstructed cassoulet. Butter beans cooked w/ hamhock and grilled duck sausage Vegetarian Herb Gnocchi with heirlooms, zucchini, squash, nicoise Herb Gnocchi w/ ragout of mushrooms Roasted Vegetable Terrine w/ squash, eggplant, portabellas w/ a polenta cake Spinach Fettechunie w/ braised artichokes and tomato vinaigrette Deserts Blueberry Pound Cake with lemon zabaglione Chocolate Cake w/ Peanut butter molten Chocolate Chip Cookies with homemade Vanilla ice cream Red Velvet cupcake with Strawberry Icing and a strawberry Milkshake Brueeled Banana with a Rum and Caramel Ice Cream Lemon Sorbet w/ Basil Syrup Lemon Pound Cake w/ a poached peach, crème angalise, and poaching liquid syrup Honey Icecream with Vanilla roasted Figs Sweet corn waffles with a corn cream butter and a bourbon syrup Sorry about the layout of the menu and by the way these are just all the ideas, not the entire menu that would be used at one time.
  2. Where I work we still make our dressing for the caeser and grate our own cheese and you would be suprised by people who come into the restaurant and say our caeser salad is not a caesr salad. And what is the deal with raw eggs being in the dressing and the uproar around that.
  3. Thisis my second post here and I would like an opinion. I am 17 and entering my senior year in high school. My high school is nationally ranked and most people see my passion for as a waste of my ability. My typical response to them is very kitchen like and do not feel like posting that. My issue is people do not see the creativity and the pasion food requires. They think throw food in pan, put on plate done. But everyone knows that that is not a restaurant job. At 17 I am the chef's right hand. He has a sous chef, but the chef comes to me for ideas, to me to remeber recipes, to tell me how to do a new dish, and when the chef is out I deal with all invetory, deliveries, running the line, cooking saute 1, (yes my chef still cooks) , and I deal with FoH. I have gotten a lot out of this experience plus from my home (my dad was a chef for 20 years and now runs 6 restaurants). But my dream is to be a restauratuer and run restaurants. MY question is should I got Cornell and the hotel school (I have the grades and scores) for the buisness understanding, or should I go to CIA and learn about food, or should I work in top restaurants for 4-5 years after school and then go to business school? My dad hates the idea of culinary school and my mom hates F&B in general.
  4. chefzr

    Summer Peach Salad

    My personal favorite peach salad is a grilled peach and corn salad tossed with shallots and chilis soaked in sherry vin and a tsp of honey. The salad is served with a roasted red pepper creme fraiche and grilled shrimp.
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