Creating Tasting Menus

[gfron1]

An even funnier mis-read since it was the patè course. And a special invitation is extended to you for my Valentine's Day weekend Winter menu

[Tri2Cook]

Very cool Rob. Sorry about the noodle trouble. For some reason, I didn't realize that you were doing noodles. I thought you were wanting to do warm sheets. I've never tried something as thick as the noodles with that recipe. I usually use it with a fruit or veg base for very thin sheets for draping or encasing. I've done it with meat and poultry stocks as well but I usually leave out the gelatin and rely on the natural gelatin in the stock which I bolster with the agar for the higher melting point. I'm sure it could be made to work for noodles with a little tweaking. I'm wondering if the fat in the coconut milk contributed to it being more brittle? Although the fact that they were warm seems like it would offset that somewhat. I'm curious now.

Anyway, apologies for rambling. Looks like you did an awesome job yet again. I'm inspired and I really want to do one of these. I did a multi-course tasting last year on valentine's day that went well but it was all desserts. I may fall flat on my face attempting something like this but it would be fun.

[Shelby]

Absolutely stunning, Rob! You are truly gifted. I'm in awe.

[andiesenji]

The bean soup dish was the one that I had been playing with the longest.  I originally wanted to find a way to separate the flavors in the bowl itself, with all of them being liquid.  In the end I decided to change composition.  It really is simply inspired by my mom's bean soup - although she never made it quite like that.  Thanks for the kind words Shaya.

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I have seen three "flavors" of soup in a single bowl that were initially constrained with rice paper cups.

The rice paper dissolves but keeps the soups from mingling. The three colors were white, red and green and it was quite effective. The white was a corn chowder, the red was a roasted red pepper and I think the green was broccoli. Although it has been several years and my memory may be off a bit.

I was curious as to how the effect was produced.

It was at the old Bicycle Shop Cafe in L.A.

[gfron1]

wow. someone liked a post and that alerted me. I didn't remember documenting this meal. What a flash back. i've been doing this same thing ever since and certainly no more 2 am finishes!

[Shalmanese]

It's so interesting seeing how far you've come in just 8 short years! I remember giving a bunch of tips to some guy a long time ago about how to do a tasting menu but I had no idea until now that it was you! :D.