Woke up early this morning to make it down to Pueblo to meet up with Tim (who runs grill) to drive out to Canon City to visit a farm. Well, we followed the directions and made it there.....but no one was there like nobody so we called it a day and drove back home. It was kind of a bummer because just from looking around it was some really nice farmland and what they had growing looked good. Its alot different in Canon City than in Colorado Springs because Canon City sits on a watershed along the Arkansas River so the ground gets hydrated well. Therefore growing in the south is better.
Then instead of having my normal Monday off, I got yesterday off and I still have my Tuesday off so I was in work this evening. Our service tonight was a VIP Dinner for the club off of a limited menu off the new spring menu. I was very excited, like I've said before I really like our spring menu. I do have some what of a sneak peek for you all, a picture of our appetizer that we are running on the spring menu that we severed tonight.
This is our "Carbonara" Ravioli
My Executive Sous Chef Zach has played around with the French Laundry pasta dough recipe (Which produces a very, very, very, very, smooth and silky dough, amazing for this dish). We make our dough and the filling is actually an egg yolk. We separate whites from yolks and then freeze the yolks on a silpat in a sheet tray and then we can actually work with the egg yolks in a frozen state without them bursting on us. We then proceed to make ravioli in the same fashion. At service we hate them gently in basically poaching water so the pasta doesn't overcook but the yolk has a chance to heat gently to temp. So our ravioli then becomes somewhat of a poached egg inside of a ravioli, its very cool and a very cool play on carbonara. The other components to the dish, under the raviolis we made a roasted onion puree and then charged it in a iSi siphon, then we shaved frozen bacon into curls and fried them off. A little bit of a fine herb salad, some shallot chips and Parmesan foam. The concepts of foams is very, very new to me but this is a very simple foam all for flavor purpose. We take Parmesan cheese, cut off a few chunks and then steep it in hot water getting this very, intense flavored water. We take alittle bit of that water and then add soy lectin (a stabilizer of sorts that makes foams) buzz it with a hand mixer and voila! Foam! Overall it is a really nice dish and a play on a concept and some things I've never seen before but theres more awesome-ness in store!
I've got some more things I want to play with:
- Zach got some more sorrel in! I'm very excited!!!!!
- Wintermelon = Refreshing Flavor as I've been Told...so idea hit: Create a Sorbet of sorts????
- Concepts in Oxtail
- Ultimate Kansas City BBQ Sauce (To be the SAUCE BOSS!) and Moist Brisket
And of course more ideas and concepts I want to try.
But thats it for the evening so good night!
-Garrett
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