[DanBrown]

As the board seems to be getting bogged down with discussions by wanna-bes and self-promoters, I'd like to drive the discussion back to food. This is a working copy on my Winter Dinner menu (December volume prohibited changing with the season). I'm forcing myself to focus on simplicity and ease of execution with cost control as the major theme, trying to stay creative, and doing my best to play the game to win.

beginnings

cheese plate
white figs, candied blanched almonds, dried apricots, balsamic cippolinni onions, spanish stuffed olives, caper berries, and a selection of three weekly rotating domestic and imported artisan cheeses – available with cured meat selection

buffalo carpaccio
shaved buffalo tenderloin, chopped sage, grated horseradish, orange reduction, balsamic cippolinni, carrot sorbet

crab rangoons and chicken fritters
lump crab, cream cheese, ginger and green onion rangoons with chicken cilantro corn fritters, orange chili sauce, sirachi and wasabi aioli

mussels
steamed mussels, white wine garlic butter sauce, tomatoes, parmesan cheese and grilled sourdough bread

soup & salad

daily soup

mixed greens salad
pickled ginger vinaigrette, baby greens, english cucumber slices, spiced candied almonds, red grape tomatoes

caesar salad
Shaved parmesan regganito, romaine heart, croutons, and traditional Caesar dressing

baby spinach salad
baby spinach, cranberry-mango vinaigrette, walnuts, shaved red onion, chevre

entrees

grilled portobello
grilled portobello, roasted red pepper sauce, goat cheese, jacket smashed gold potatoes, sautéed broccoli rapini

tequila lime rock shrimp linguini
linguini, shallots, fresh herbs, tomatoes, green onions, cilantro, court bullion and sauza silver sauce

pan seared corvina
blue cornmeal dredged, lemon, shallot, caper, parsley, brown butter sauce, rapini and whipped sweet potatoes

grilled ahi
Jasmine sticky rice, wasabi apple salsa, wilted frisee, orange thai sweet chili sauce

braised beef short rib foyot
Maltaise, ginger glace de viande, jacket smashed gold potatoes, braised greens

grilled lamb sirloin
Poblano, boniato and Asadero empanadas, sautéed broccoli rapini, chimichurri, pipían Ortiz (lead day cook getting his due)

grilled pork chop crécy
Single bone – double chop, wasabi peas, crisp carrots and yams, balsamic onion jam, gold potatoes and carrot demi-glaze

chicken saltimbocca
Seared serrano ham and provolone roll, wild rice pilaf, asparagus, sage aioli



What are the rest of you professional chefs doing this season with your menus?

[even stephen]

Sounds pretty good. What kind of restaurant or dining
room is this. Is there a theme or vision for the food. I
would be careful not to be to repetitious. Balsamic. Thai
chili paste. Rapini. I think if you have access to high quality
protiens and seafood, less is more. The menu seems all over
the place and a little busy. I more of a minimalist/purist. I
am by no means being critical, God knows I've certainly much
room to learn more myself. Just my two cents.

Stephen

[shroomgirl]

Caterer so last couple of meals:

hodo
fresh pineapple wrapped in pancetta and baked
grissini with chevre

Green salad with baby greens, sugar snaps, dried cranberries, orange supremes, toasted pecans, red onions, basalmic viniagrette

potatoes au gratin

root veg tart, fennel, red pepper, sweet potato, carrots, onions, garlic with herbs, sherry and puff pastry

haricot verte with walnut oil, lemon, dillweed and butter

Prime rib station with sourcream horseradish and porcini sauce

peppermint ice cream with candy canes

boche with raspberry vanilla bean filling.

Last luncheon

Pissonolet, dandilion greens with haricot verte, poached eggs, bacon, shallot tarragon dressing

good tuscan bread euro butter

cheese plates with Carrs ww biscuits, pears, pecans and d'affanoise

vanilla bean cupcakes with raspberry icing


Showers coming up include:

Chevre topped with pesto, pinenuts, ringed with calamata olives served with crostini

morel duxelle in fillo cups

turkey sandwiches with apricot horseradish sauce

I've got lunches with fruit cups and requests for fruit kabobs at showers so I'm going to be at produce row getting cases of pineapples, grapes, oranges, maybe gag strawberries....

I've been playing with marshmellows so they will be on dessert menus....for the choc fountain, hot choc bar, and as an option for bag lunch dessert.
+ their fun and taste good.

[DanBrown]

Originally Posted by even stephen

Sounds pretty good. What kind of restaurant or dining
room is this. Is there a theme or vision for the food. I
would be careful not to be to repetitious. Balsamic. Thai
chili paste. Rapini. I think if you have access to high quality
protiens and seafood, less is more. The menu seems all over
the place and a little busy. I more of a minimalist/purist. I
am by no means being critical, God knows I've certainly much
room to learn more myself. Just my two cents.

Stephen

Like I said, in progress, I need to add a couple items and iron out the redundancies. The restaurant is ranked one of the top 25 in Denver during my tenure, the dining room is on the top of the country's largest single unit book store in Cherry Creek (Tattered Cover). As to theme, I do food which I know will sell to the clientele and which utilizes flavor combinations that I find interesting, with some European, Latin, and Asian influences. The biggest thing for me is staying in season and making distinct plates. I did go overboard with the rapini, and chili sauce-I'm probably going to fix that today...I'm considering utilizing Kale and still looking at books and sheets to refine the work, I'll post a final when I'm ready to go to print (and after I've costed the beast).

I'll also post my new pastry cook's menu, she's a badass.

[chezfritz]

HERE IS MY WINTER MENU FOR http://www.pilpoul.gr/ RESTAURANT IN ATHENS GREECE.
Starters

Grilled Fresh Baby Squid with Oven Roasted Cherry Tomatoes on a Bed of Marked Salad
Tossed in a Balsamic Dressing

000
Vegetarian
Feta with fresh Spinach and Pine Nuts
Turnover with a Quince Jam and a Mixed Leave Salad

000

Steamed Tiger Prawns marinated in Lime and Chili on a Green Bean on Red Onion Salad tossed with a Sesame Dressing

000


Gewürztraminer poached Foie Gras served with Brioche Toast and warm Quince

000

Creamy Hen Lobster Chowder with Aromatic Vegetables and Lobster Caviar

000
Vegetarian
Carnaroli Risotto cooked in white wine and Cinnamon with roasted Yellow Pumpkin and toasted pumpkin seeds

Main Course
Fish and Seafood

Butter Poached Fresh Lobster and Orzo Pasta in a Chive flavored creamy Lobster Broth with Autumn Vegetables

0000

Filet of Royal Sea Bream Roasted with Vegetables and Olives scented with Fresh Herbs served in tomato flavored Fish Juice and with Saffron Potato

0000

Scampi cooked in Fish Fond, Dry Sherry, Garlic and Chile
tossed with Spinach Pasta and Roasted Fennel

0000

Main Course
Meat, Poultry, Vegetarian

Carnaroli Risotto cooked in Dry White Wine, Cinnamon and Roasted Pumpkins served with Duck Confit and roasted Pumpkin Seeds

0000

Garlic Crusted small Chicken on Slow Roasted Artichoke and Rosemary flavored Sweet Potatoes Puree
Main Course
Meat, Poultry, Vegetarian

Dry aged Roasted Prime Beef Steak cooked to you Choice with Golden Chanterelles Mushrooms, Root Vegetables, Anna Potatoes with Prunes and Bordelaise Sauce

0000

Irish dry aged Tender Prime Beef Filet, grilled to you Choice served with Phil Pols Cafe de Paris Butter a delicious mix of 6 fresh Herbs, Anchovies and Seasoning Marked Fresh Vegetables and Wild Rice

0000

Best of Greek Milk-feed Lamb Four Cuts
Roasted Leg, Bread crumbed Breast and Shoulder Rillet, grilled Lamb Cutlets and braised Liver
with Roasted Vegetables and Thyme infused Lamb Juice

0000

Vegetarian
Roast Vegetables Lasagne with Fresh Herbs , Olives and Capers Baked with and a Fresh Tomato Sauce

Hope to see any of you in my kichen for a tasting of what greece has to offer
ChezFritz

[shroomgirl]

wow! torchon, lamb and lasagna....

[DanBrown]

beginnings

cheese plate
white figs, hazelnuts, dried apricots, balsamic cippolinni, stuffed olives, caper berries, artichoke hearts and a selection of three weekly rotating domestic and imported artisan cheeses – available with cured meat selection

buffalo carpaccio
shaved buffalo tenderloin, horseradish, orange gelee, balsamic cippolinni, carrot sorbet

coconut crab fritters
smoked pineapple sambal, meyer lemon aioli, frisee

mussels
steamed mussels, white wine garlic butter sauce, tomatoes, parmesan cheese and grilled sourdough bread

soup & salad

daily soup

mixed greens salad
pickled ginger vinaigrette, baby greens, english cucumber slices, wasabi nori cashew brittle, red grape tomatoes

caesar salad
Shaved parmesan regganito, romaine heart, croutons, and traditional Caesar dressing

baby spinach salad
baby spinach, cranberry-mango vinaigrette, walnuts, shaved red onion, chevre

entrees

tequila lime rock shrimp linguini
linguini, shallots, fresh herbs, tomatoes, green onions, cilantro, court bullion and sauza silver sauce

blackened corvina
andouille, crawfish, red beans and rice, rouille

grilled ahi
Jasmine sticky rice, wasabi apple salsa, wilted frisee, orange thai sweet chili sauce

braised beef short rib foyot
Maltaise, ginger glace de viande, jacket smashed gold potatoes, glazed baby carrots

grilled lamb sirloin
Poblano, boniato, and Asadero empanadas, sofrito black beans, chimichurri, pipían

grilled pork chop crécy - 3 ways
Single bone – double chop, wasabi peas, crisp carrots and yams, onion jam, glazed carrots, gold potatoes and roasted carrot demi-glaze

chicken saltimbocca
Seared serrano ham and provolone roll, wild rice pilaf, asparagus, sage aioli


I've highlighted changes with italics and I'm particularly fond of the brittle idea, and feel it and the sorbet are the two most forward steps in my development of my menu writing skills.

That's where the dinner menu is at, I'm certainly open to more feedback, particularly from the teachers on the site, as you can see the development and the gaps, I'm looking to improve in both those areas.

I focused the lamb dish better regionally, but I'm unsure if I'm breaking a code with a Mexican sub-sauce on a Cuban plate.

I'm looking to get rid of a prep position entirely with this menu, so it's been difficult to determine what to write that will put ingredients, rather than prepped items, in the hands of my line cooks. I'm closer, and I can visualize execution.

I think all that's left is to train my entire staff how to make every one of those dishes, thankfully I employ a number of highly competent cooks, who will once again prove they are cabaple of executing every menu I write.

Thanks for you time.

[panini]

Dan,
Is the dessert selection going to follow. I mean, the entrees ,salad, yadda yadda yadda are nice, but some of us are more interested in the important things
I was wondering how your going to present the sorbet. I like the idea of going non acidic with it.
I enjoyed choosing my meal.
pan
Have you figured the chasews out yet?

[DanBrown]

Once I know that I'm going to let it come down as low as needed after taking it up to hard crack. I'm going to pour the brittle onto toasted and salted cashews, then sprinkle nori-furikake over the top before the sugar sets, then scoring the sugar while it's still warm (probably the other order to ensure a natural look to the falling pattern of the bits of seaweed and sesame seed). I'm goint to serve a right triangle (a thin layer, 3-4 mm) upright against the salad, supported by the cucumbers, with some toffee crumbles next to it on the plate. I'm planning to make the vinaigrette particularly direct with it's flavor profile simply following it's name. I will probably wind up setting the cucumbers flush on the plate, with the only the edges supporting the toffee, in order to slow down the effects of water on the caramel, and work in favor of my own sanity.

[DanBrown]

Rootbeer-chocolate cake
bittersweet chocolate sauce, malted milk balls, malted milk ice cream

I'll get the rest from my new pastry cook tomorrow, I have to get back to costing.

[cape chef]

Originally Posted by DanBrown

beginnings

cheese plate
white figs, hazelnuts, dried apricots, balsamic cippolinni, stuffed olives, caper berries, artichoke hearts and a selection of three weekly rotating domestic and imported artisan cheeses – available with cured meat selection

buffalo carpaccio
shaved buffalo tenderloin, horseradish, orange gelee, balsamic cippolinni, carrot sorbet
"Balsamic cippolini used in the first two starters."
coconut crab fritters
smoked pineapple sambal, meyer lemon aioli, frisee

mussels
steamed mussels, white wine garlic butter sauce, tomatoes, parmesan cheese and grilled sourdough bread

soup & salad

daily soup

mixed greens salad
pickled ginger vinaigrette, baby greens, english cucumber slices, wasabi nori cashew brittle, red grape tomatoes

"start with the main ingredient, then write according to volume."

caesar salad
Shaved parmesan regganito, romaine heart, croutons, and traditional Caesar dressing

"shaved again"

baby spinach salad
baby spinach, cranberry-mango vinaigrette, walnuts, shaved red onion, chevre

"shaved again" also cranberry-mango may need re-thinking.New England meets the tropics. It should be one or the other. I.E Cranberry/White peppercorn vinaigrette.

entrees

tequila lime rock shrimp linguini
linguini, shallots, fresh herbs, tomatoes, green onions, cilantro, court bullion and sauza silver sauce

You have "fresh herbs" yet you also have cilantro listed separately?

blackened corvina
andouille, crawfish, red beans and rice, rouille

What do we do with the rouille?croustades?

grilled ahi
Jasmine sticky rice, wasabi apple salsa, wilted frisee, orange thai sweet chili sauce

This dish sounds very Asian, no need to "wilt" the Frisse

braised beef short rib foyot
Maltaise, ginger glace de viande, jacket smashed gold potatoes, glazed baby carrots

I know maltaise and foyot and glace de viande, but do your clients?

grilled lamb sirloin
Poblano, boniato, and Asadero empanadas, sofrito black beans, chimichurri, pipían

grilled pork chop crécy - 3 ways
Single bone – double chop, wasabi peas, crisp carrots and yams, onion jam, glazed carrots, gold potatoes and roasted carrot demi-glaze

chicken saltimbocca
Seared serrano ham and provolone roll, wild rice pilaf, asparagus, sage aioli

Why serve an aioli with a Saltinbocca?


I've highlighted changes with italics and I'm particularly fond of the brittle idea, and feel it and the sorbet are the two most forward steps in my development of my menu writing skills.

That's where the dinner menu is at, I'm certainly open to more feedback, particularly from the teachers on the site, as you can see the development and the gaps, I'm looking to improve in both those areas.

I focused the lamb dish better regionally, but I'm unsure if I'm breaking a code with a Mexican sub-sauce on a Cuban plate.

I'm looking to get rid of a prep position entirely with this menu, so it's been difficult to determine what to write that will put ingredients, rather than prepped items, in the hands of my line cooks. I'm closer, and I can visualize execution.

I think all that's left is to train my entire staff how to make every one of those dishes, thankfully I employ a number of highly competent cooks, who will once again prove they are cabaple of executing every menu I write.

Thanks for you time.

Dan,

Ambitious menu.

I think your creative juices may be flowing a little ahead of rhythm of concept. I find all to often, chefs try to show there wares by demonstrating there inept ability to circumvent the globe. This could be received as a positive or a negative. Your dishes are surely delicious, and even better that you have a staff you can count on to execute them. I say, stay focused on, less is more.Menu copy is an art unto it's self. I don't know if this will come through cleanly, but I put my thoughts in quotes between line items.

[DanBrown]

I like the aioli against the asparagus, and the sage is in the sauce, rather than the roll.

As to Foyot, I've been running one all fall and early winter with tenderloin and lobster, balsamic bacon green beans, and shashed red potatoes, and it's done very well. The staff is well versed in what Foyot means, as well as Saltimbocca, and will be so after training on crecy. I am making baby steps with the staff, and this menu may be better understood as a transition by looking at the fall menu on the tattered cover website.

As to an inept ability to cover the globe, I don't cook what I don't know will work together, and I was (and still am) concerned at the way my clientele will react to raw frisee, but prehaps it's time to take that step as well.

Thank you for the feedback, your opinions are appreciated and will be taken seriously.

DB

[Peachcreek]

I have been doing a fun little veggie side this season.
Baby sweet dumpling squash filled with cippolini ragout and finished with a dab of reduced cream and a squiggle of reduced balsamic. The squash sits on a round of thin crispy eggplant. The whole thing is maybe 2". I browned the cippolinis then deglazed with a cheap sweet Madiera and simmered the cippolinis with water for a few hours to get them really tender. Then I let the liquid reduce to a syrup, whisked in a little cold butter and poured that into the squashes.I put a dab of reduced cream so make a good background for the balsamic squiggle. I put the eggplant underneath to keep it from moving or rolling around on the plate and it goes well with the filling. Beautiful eye appeal. Very tasty.

[even stephen]

Cape chef is dead on. Reading a menu should be enjoyable. I think
he was more worried about your diners than your wait staff. Remember,
if your protiens and seafood are top quality they don't need much more
than salt and a light sauce or drizzle of e.v.o.o. I like the ideas, but,
worry that tradition must play some part in certain dishes. I have gotten
a little off track trying to force a style or method of preparation onto a
certain type of meat or seafood. I am at the point where my food is
very basic, but, prepared perfectly. By the way, if your worried about
how people will react to raw frisse, then, don't use it. It's really hard
to digest anyway. Perhaps Pea shoots, or belgium endive, or one of the
many asian lettuces available. Take your menu, sit in the dining room, imagine
ordering for you and a friend. Distance yourself from your work. Solicit
the opinion of some of the more exposed wait staff. They know, believe me.
Speak with the GM. Speak with your kitchen staff about it. I personally
had the chip knocked off my shoulder long ago. Try to distill your ideas into
a form that is elegant in its simplicity. Pure clean fresh flavors that are
recognizable, appreciated, and remembered. I can remember things I tasted
20 years ago. Pure things, simple things, great things. When I remember
great meals, I remember everything. The people, the place, the flavors.
Yada, Yada, Yada. I do ramble on sometimes. Leave me a message.
I have a brother in denver who dines out a fair amount. Would love to
know the name of the restaurant, but, wouldn't ask that you leave it on
a post.

Thanks
Stephen

[kuan]

Originally Posted by DanBrown

Once I know that I'm going to let it come down as low as needed after taking it up to hard crack.

You have a cook who can do this?