ChefTalk.com  ›  ChefTalk Cooking Forums  ›  Professional Food Service Forums  ›  Professional Chefs Forum  ›  The Restaurant you work in...
Forum Nav More Forums | All New Posts | New Thread

The Restaurant you work in...

#31
Rating: 0
8/28/07 at 8:31pm
  • Joined: June 2006
  • Location: Connecticut
  • Post Count: 226
Thank You!
And I will always ask first!
I will let you know how it sells!
Export to Wiki
#32
Rating: 0
9/6/07 at 1:58am
  • Joined: August 2007
  • Location: NY
  • Post Count: 82
Is it far from Mohegan? Would enjoy visiting..

P.S. That was such good thread idea. Too bad we should start it over :bounce:

WE ARE NOT SELLING FOOD...WE ARE IMPROVING OUR CLIENT'S LIFESTYLE - HIS LIFE IS TOO SHORT TO EAT SOMETHING HE DOESN'T LIKE

Export to Wiki
#33
Rating: 0
9/6/07 at 6:42am
  • Joined: June 2006
  • Location: Connecticut
  • Post Count: 226
about 45 from Mohegan.
Export to Wiki
#34
Rating: 0
9/8/07 at 10:43pm
  • Joined: September 2007
  • Location: Berkeley
  • Post Count: 6
Chioggia Beet Salad

Oven roasted beets, frissee salad, tarragon vin
Humbolt Fog goat, beet emulsion

Chicory Salad
Organic Marin chicories, shallot confit vin,
Point Reyes Blue, pomegranate seeds

Caesar
Happy Boy Farms baby romaine, house made
Caesar dressing, garlic crouton, parmesan
boquerones

Dungeness Crab Cake
Frissee salad, shaved icicle radish, epazote vin,
Meyer lemon essence, blood orange emulsion

Prince Edward Island Mussels
Coconut curry broth, cilantro, ginger, Kaffir lime
garlic crostini

“Kobe” style sliders
Toasted brioche, horseradish cream, pickled veg
pomme frites

Ahi Tuna Carpaccio
Sashimi grade ahi carpaccio, fried caper, frissee,
Watermelon radish, extra virgin oil, sea salt
Export to Wiki
#35
Rating: 0
9/9/07 at 9:52pm
  • Joined: August 2000
  • Location: St. Louis Mo
  • Post Count: 7,180
YUMMMMM.....

SO Bacchus, what is a parmesan
boquerones?
Interesting to see epazote vin on the crab cake......just don't see it too much, and usually in Mexican beans.

cooking with all your senses.....

Export to Wiki
#36
Rating: 0
9/9/07 at 10:06pm
  • Joined: June 2002
  • Location: Los Angeles
  • Post Count: 352
It's just boquerones.

They're sort of like anchovies. Really plump things too.
Export to Wiki
#37
Rating: 0
9/10/07 at 7:41am
  • Joined: September 2007
  • Location: Berkeley
  • Post Count: 6
It's a typo...lol...parmesan, boquerones aka spanish white anchovies. :)
Export to Wiki
Forum Nav More Forums | All New Posts | New Thread
ChefTalk.com  ›  ChefTalk Cooking Forums  ›  Professional Food Service Forums  ›  Professional Chefs Forum  ›  The Restaurant you work in...