Desserts have always been a dilema at my restaurant (we're a N.Y.C steakhouse seriously commited to a "high" prime beef program with dry aging on premises). Our kitchen consists of line cooks with limited knowledge of baking (preparation time is also a challenge - we average 500 covers a day and can do up to 1,000). With a concept as simple as the classic Amerecian Steakhouse, our focus is on using only the best ingredients available to us. I'd like to come up with a dessert that our line cooks may only have to prepare a few times a week that utilizes great ingredients, without being to "foofoo", while producing a WOW effect at the table. I would greatly appreciate any input or ideas that any of you may have.
post #1 of 14
10/3/01 at 6:32pm