Need help with a 7 course tasting menu

[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

[kuan]

I suggest you start with three courses and then expand it. Building a seven course menu is not easy. Here are some tips:

Start lighter (especially if wines are concerned)
Try not to repeat ingredients
Not too heavy on one group, ie., red meat

Sometimes adopting a theme can help you think through it

Read Art Culinaire and check out Gladyce France's and other people's pics in the gallery.

[GhettoRacingKid]

what do you think of what I got so far?

Im working on a different one. something mroe seasonal.

I dont think I got enough time to read the books its due on tuesday.

[kuan]

I think you shouldn't repeat the parmesan, and do either the lamb or filet mignon, not both.

[GhettoRacingKid]

both things I was thinking.

So the parm on the salmon is excellent and I dont want to change that.

the soups are a problem becuase it needs 4 elements on the plate. i found that hardwith soups and stuff.

my orignal concept was going from lighter flavor proteins to stronger ones. but i kidna didnt hit htat one as good as i wanted to.

[Anneke]

Ugh! I wouldn't eat that over three days! You have, as Kuan mentioned too many heavy items. WHy slamon with cheese AND crab?? Serve a raw marinated salmon instead perhaps. Risotto should NEVER be served in a multi-course meal; it's just simply too heavy, especially considering you have another extremely heavy item with the polenta. You have too much fruit in your salad; are raspberries seasonal in New York? Even your dessert should lighten up in my opinion. More than anything, make sure you check your spelling. No offense, but when every second word is this butchered, it's difficult not to have a prejudice against your menu. I suggest you invest a few hours reading the books that you are trying to avoid, and rely less on quick answers from the internet. Good luck!

[GhettoRacingKid]

Im not avoiding reading. I enjoy reading. I am in the process or reading culinary artistry.

the miss spelling is becuase im in a rush to type becuase im at work and have a stressful job that is full time and plus full time school its kinda hard to find time for everything.

I was just looking for quick advice from professionals as I dont have much time in the field and at a high level.

[Anneke]

Fair enough. Good for you regarding Culinary Artistry. It's a wonderful read. Let us know how your menu worked out. Best of luck!

[GhettoRacingKid]

anneke,

Can you recommend any other books? I try to read in my spare time. I started with a big disadvantage compared to most people. I grew up on simpilar, easier cheaper stuff. Only over the past few years have I been able to expose myself to stuff out there. like different proteins, produce and the like....

[buonaboy]

Every Corse, that's one element too many for my style.
Can simplicity be one element? Can texture be one? The menu needs a bit of a theme to pull it all together. Right now its a bit convoluted. To create a good 7 corse meal you have to imagine EATING it, ...ALL of it. A theme can be as simple as finding 7 seasonal, local ingredients, and showcasing each one for a course. Think LIGHT : as light as you can make the plates, with a 3 bite portion, it's going to be a lot of food.

Infused oils or your poaching/braising liquidsand garnish can all be elements.

I'm having trouble with any advice for you because I still can't get passed the 4 elements thing. Four is fine for a single plate, or two, but all 7 courses? Thats 28 different elements and you STILL have to room on your pallet for the wine! It's unrealistict. I do 5,7 even 11 corse italian dinners and some courses are 2 things. thats it. three if you count a drizzle of finishing oil.

I'm sorry, I'm starting to build up to a rant, and that's not what you were looking for.

I'm going to go chop mirepoix and fume about the education system.
ciao
mike

[GhettoRacingKid]

My chef is really good but Im hoping i miss heardh im when he said 4 elements for each plate.

2 would be perfect for me. Im trying to get all the elements in with out adding to the plate.


I really do appricate all the advice im getting.

Ive been working on it again. and I think im getting some where

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)

[panini]

hey Kid,
You seem to be leaning to very strong and intense flavors. I would think about putting in an intermezzo. A light sorbet for something refreshing and cleansing before moving on to another strong flavor. Grapfruit, lemon, etc. grapefruit/tequilla is nice, again LIGHT almost air, not passion fruit, rasp etc.
I'm on the sweet side but I think baby portabella is crimini.
good luch
pan
Thank the Lord spelling is not a requirement for being a Chef!!

[Greg]

Originally Posted by GhettoRacingKid

My chef is really good but Im hoping i miss heardh im when he said 4 elements for each plate.

2 would be perfect for me. Im trying to get all the elements in with out adding to the plate.


I really do appricate all the advice im getting.

Ive been working on it again. and I think im getting some where

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)

I like this one better. I'd go with a lighter sauce on the scallop, maybe a champagne beurre blanc. I'd also go simple on the sauce for the pork like just a pork stock reduction; plenty of flavor in the stuffing.

[GhettoRacingKid]

thank panini, and Greg

Yeah I have to put in an intermetzo, I thinka sorbet is the right thing to do.

but getting 4 elements is hard. I know I dont have enough knowledge about it.

Im goign to spend some time tweeking it and getting the other dishes.

[kuan]

Have you considered a nage kid?