|Quote, originally posted by Danbodia »|
|Here's the menu I helped write and serve at the Beard House 6 years ago...|
I'm trying to incite/inspire you into posting more of your day to day.....
That is a beautifully composed menu, well done chef!
Thanks bro. I cant thank you enough for the insight and the motivation to keep it going. Its people like all of you that keep it going for me. Tonight I was working at our country club. We did our governers board meeting.
The menu was extensive and I got to help place all plates and help with plateup
1st course) Trio of Ahi tuna
*Ahi tuna carpaccio with fresh zested lime
*ahi tuna springroll with scallions, pineapple, rice paper, and ****take bacon
(****take mushrooms that have been sliced super thin, dressed with sesame oil, salt and pepper, baked at 350*F till crispy.
*Seared ahi tuna with wasabi bruniose potato salad, julienned nori, and soy sauce caramel.
THIS DISH WAS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!
Spinach tossed in a roasted peach and champagne vinaigrette with seared peaches, shaved red onions, brioche/proscuitto/brie grilled cheeses, and reduced balsamic
Grilled kobe strip with braised short ribs, truffled cauliflower, sauteed spinach, beef demi glace, and fried onions
Malted chocolate milk ice cream, with profiterols, oven roasted pineapples, sliced strawberries, melba sauce and hot fudge sauce
That was tonights menu.
I want to give a shout out to the followers of the thread, few in particular
Danbodia, Vdubjb, Killswitch85, iamnotemo, watanabe2k, and Richard_Hurts.
You guys are my inspiration
Dan, thanks for the Boost, thanks for looking out for a fellow culinarian. Ill keep it going as best as i can.
I hope to meet some of you guys someday.
Just remember "cooking is knowledge, knowledge is sharing, and dont forget to continue to share your knowledge with every fellow culinarian we meet" C/O CMC Fritz Sonnerschmidt
Modified by LovetheA2s at 3:17 PM 7-26-2006