Salsa Tasting

[fabecooks]

Hey all,

I have been recruited for an Exec Chef job for a growing company in Vegas. They want me to do a tasting...no prob. When I submitted my tasting menu, they said it was too fancy and intricate. They want me to do salsas and quesadillas and such. I have 5 courses, and they thought my 1st two were too fancy. I have no problem with salsa ideas, but I am stuck in how I should present them. I do not want to do a martini glass or anything too passe....can anybody give me some ideas to drive me in the right direction of how I can present 3-4 different salsas with chips? I figured I might get exotic with the chips...i.e. baby taro root, yucca, jicama, corn, flour, and implement some food coloring to brighten it up. I hate to say I am at a block....but I am. Any input or help would be exceedingly appreciated. P.S. When I get the job, dinner is on me for the help when you are in vegas.

[Meredith380]

These might be obvious and passe but why not present the salsas in various vegetables/ fruits that they are derived from, ie: in an avocado, tomato, onion or pepper? That's the best I can come up with and it's trite I know. Good luck!

[McDermitt]

Could the salsa be presented as a shooter of some sort?

Good luck.

Could you do raw oysters with a cucumber salsa? Does it have to include chips?

Could fried oysters replace the chip?

Not knowing the clientele or price range makes it difficult to target a specific group.

Edited November 24, 2006 by McDermitt (log)

[petite tête de chou]

Present the salsas in little cazuelas on banana leaves.

[TheFoodTutor]

When I submitted my tasting menu, they said it was too fancy and intricate.  They want me to do salsas and quesadillas and such.  I have 5 courses, and they thought my 1st two were too fancy. 

They thought your first two were too fancy, and they want you to do salsas and quesadillas? Wow.

Try putting the salsas in free-style tortilla cups, made by throwing tortillas in a deep-fryer, shaping them with tongs or a couple of forks.

Methinks you need to aim a little lower.

[godito]

a few ideas I've done in the past:

spoons (I love those asian spoons)

shot glasses (not practical for dipping, but they look great)

little rammekins (sp?)

Make "vegetable containers" Like cutting a cucomber into a box-shape. Don't really like this one, but we've done it.

Fry your tortillas between serving spoons to make cups

Just place them on top of some garnish over the plate (I'm thinking nori or banana leaf)

[fabecooks]

Thanks all, I thought of the tortilla Bowls and figured I would do 3 different salsas in corn tortilla cups. I just thought it may get too soggy and leak after a few minutes.

I had Oysters on my original menu. (Wellfleets with pickled Habanero Citrus Segments, and a Cucumber Chili Lime Popsicle) That is what they thought might be too out there. The Execs just want to enjoy some hearty Mexican food. I thought about 3 different colored Bell Peppers, but did not want to go the route that most catering or banquet menus do. So, I think I will stick with the cups. But you never know. I will keep you all posted, as my tatsing is in 6 days.

[Shalmanese]

Use a tortilla cup and then put a lettuce leaf in each cup. The leaf will prevent the moisture from getting to the tortilla.