Need help with a 7 course tasting menu

[GhettoRacingKid]

nage? is that a joke at my spelling?

[shroomgirl]

poached apples give a better presentation than baked slices.....can be poached in cider

Nobody has mentioned it, but artichokes are not good wine food.....that one course is very very strong flavors for a wine dinner with a lot of other courses to go.

[kuan]

Originally Posted by GhettoRacingKid

nage? is that a joke at my spelling?

Heh nope. Nage, like the poaching liquid, strained, buzz in some butter.

[Anneke]

Nage is French for "swim".

[kuan]

That totally makes sense.

[oldschool1982]

Originally Posted by GhettoRacingKid

Spice pumpkin and butternut squash topped with roasted seeds and creme fraiche (sp?)
Poached artichoke with grilled baby portobella mushrooms marinated olives and balsamic reduction
pan seared scallop with a bed of leeks and fennel in a garlic herb sauce (not enough color, it needs work)
Porktendorloin stuffed with cranberries and herbs, a sauce (TBD)
Pan roasted sliced apples in a cinnamon caramel sauce with whipped cream (spiced tuile, possible just for crunch)

Kid,
I'm a little rusty with some of this but here goes.
I have to agree with Greg this is a nicer menu. Pan had a good point about the sorbet or maybe a granita is definitely worth consideration. Shroom's and Kuans idea for poaching also gets my attention too. In fact all make some good points worth consideration.

Here are a couple additional items to maybe consider.

Lose the seeds on the pumpkin and squash and go with chopped crystalized ginger garnish and a cardamom creme fraiche.

Shroom had a good point about the artichoke. Have you considered using just an artichoke bottom? Also if you can use fresh instead of canned. You can control the strength of the artichoke this way. And the marinated olives? Be careful on what variety you choose. Most, infact almost all, can be very overpowering. I personally like to purge the olives in fresh water to subtle them somewhat. This mutes the marinade or brining so you get more of the flavor of the olive. You already have the Balsamic reduction so that will be a very strong flavor. Also don't forget to remove the mushrooms gills. Scratch that I didn't see the Baby bellas. Doohhh!!!! Or you could use the large caps, work in a cheese and serve it in Napoleon style.

Greg's suggestion of the Champagne Beurre Blanc for the scallops ihits the mark. As far as color goes? For some reason saffron and diced tomato filets (smoked or not) keep entering my mind. How about a birds nest or potato basket for the scallop or maybe a Gaufrette potato garnish with crisped leeks. You could also do a nice root veg timbale as well.

As for the Pork....the stuffing? Keep the cranberries or trade them for currants. Either would be a nice touch. Have you thought of apples and blood oranges (in addition to the cranberries or currants) for the stuffing instead of the herbs? Greg's choice on the simple pork reduction is also a great choice yet if you go with the fruits as the stuffing you can try a Port reduction instead. Maybe not.

Instead of the apple, caramel sauce and whipped cream... how about a poached pear half with a fig compote and creme anglaise or maybe a Creme Brulee with a sliced, poached pear and fig sauce. I like this because of the elements you need and it's the season.

Just remember that several subtle flavors can be better than a couple overpowering. I like the elements approach to things as well and personally believe this offers a pleasant complexity to the pallete.

Not trying to be overwhelming so I hope this isn't too much.

[shook7]

the second course was borrowed from my idea during the summer, im being serious by the way....14 years old too!

[shook7]

Originally Posted by GhettoRacingKid

Its a project for school.

It has to be wine freindly but thats about it.

7 coarses

Here is what I got so far but I do want to make another one that is seasonal. My knowldge of products is really hindering me here. So any help or input or suggestion or what ever is more then welcomed.

Each plate needs 4 elements to it.


Herb and Cheese Ravioli Chicken Consume with garlic pepper Parmesan tuile

Poached Artichokes with grilled portabella mushroom, marinated olives and balsamic reduction (stole from this board when I was searching for tasting menu info Thank you)

Broiled Salmon topped with crabmeat and Parmesan cheese


on top of Polenta and Sautéed Spinach with Garlic

Filet Migon Medallions with Mushroom risotto


and glazed carrots with dill.

Tri Lettuce Salad with sliced red onions, fresh grapes


with a raspberry vinaigrette

Roasted Leg of Lamb Au Jus with cartelized Onions and potatoes and sautéed string beans with shallots and ginger

Cannoli Style Bavarian with pistachio Jaconde,

Lemon angliase and poached Pear

I think the filet mignon w/ mushroom risotto is much too heavy.

where does the ginger fit in with the roasted leg of lamb?

parmasean cheese is used too much.

also, im not sure if your trying to do a more upscale gourmet menu, but if that is so, the tri-lettuce salad isnt THAT gourmet.

[shroomgirl]

Rodney Strong vintners had an interesting 6 course menu in this past week's NYT Style magazine


Assorted hors deuvres:
Seared Hudson Valley Foie Gras with caramelized apples and apple salad

Mushroom cappacino with Vanilla Foam

Grilled BBQ Quail Breast with Maytag Blue Cheese Fondue

Chocolate Chipotle Venison Chili with Smoked Cheddar Crisps


Pre Appetizer
Sheep's Milk Ricotta Gnocchi with Porcini Mushrooms, Parmesan Cream and Baby Arugula

Appetizer

Bacon-Wrapped Maine Lobster with Butternut Squash Puree, Chanterelles and Aged Balsamic Vinegar

Entree

Braised Berkshire Pork Osso Bucco with Gigante and Scarlet runner Beans, Merguez and Gremolata

Cheese Course

Gruyere Cheese Souffle and Expolorateur with Cape Gooseberry Marmalade

Dessert

Chocolate Extravaganza


Found the cheese souffle a nice touch for one of the components on the cheese course....Cape Gooseberry Marmalade caught my eye.

It's interesting that he added a spicy lamb sausage (merguez) to the pork osso bucco plate, also the fact that he named the heirloom beans (which are some of my favorites....)

The appetizer works on many levels....nothing over shadows another....chanterelles are a good addition to the mix, the only thing to watch would be how smokey the bacon is.

Hodos....some have been around for a while but the chili with cheddar crisps is fun.....one of the STL chefs was playing at another STL's wedding rehersal dinner and made tiny fritto bags rolled down with rabbit chili, onions, cheddar...just was a blast.

One of my favorite things to do is:
Tart with sweetened fresh chevre, peaches (in season) with cajeta (goats milk caramel).....so it's a dbl goat.
Much like the chef from Rodney Strong had caramelized apples and apple salad on one hodo.
Well sort of....but you get the jist.

[Phil-Moyers]

In handling these tasting menus in the past, a pointer that has served us well is to not repeat the seafood group more than once on the entire menu. It sounds like overkill, but the diversity in menu items that it requires will be greatly appreciated by your guests.

Phil Moyers