Fatigue....It Only Makes You Stronger

I'm exhausted still in the midst of trying to wake up this morning. We cleaned late last night giving the line a nice little scrub down. That and service itself was just......ugh......that's the only word I have for service last night is ugh. Now I will say I feel like I did really well getting my prep done in a efficient and timely manner. I felt my speed getting faster yesterday as I was continuing to prep out my line. Today will be quite the day, for I have all my MEP to make a huge batch of ricotta gnocchi and alot of raviolis for the appetizer I posted a picture of the other day.

I do have another photo to post (they are slowly but surely coming along!)

This is our Yellowfin Tuna Tartare. It features Asian pear, black radish, a yuzu dressing. The white foam in the picture is actually a lime whip, in the center is cilantro foam and the yellow cubes are Asian pear gelee. I really like this dish because it has a real nice balance of overall flavor, the colors look nice and it features some stuff I've never seen before.

Black radishes I'm a big fan of after getting to taste them. They are interesting and I guess they aren't an heirloom variety of radish but whats interesting is just the flavor if them. Instead of being spicy like most radishes, these have a very simple and clean taste to them. Then in the back of your mouth it picks up a small amount of spicy flavor. I think that's another reason why I like our tuna dish so much because the clean flavor of the radish really pairs up well with the sweetness in the pears and the acidity from the yuzu dressing.

It was so cool, the other day we got in a case of thumbelina carrots (really small, round baby carrots) They are beautiful and are going to go on our trout dish at work (hopefully a picture very, very, very soon!) I'm off to wake up, find some lunch, get ready for work and go in for another day of learning!

-Garrett