The caterer I'm working with wants to get in on this trend. So we're working on a package for a late august dinner party.
I'm supposed to come up with 1) 1 Hors 2) Salad course 3) Plated app 4) Dessert 5) Chocolates. The boss is taking care of mains, soup, and rest of the hors.
Soup will be some kind of agar/gelatin clarified consume. Mains will feature sous vide cooking. Beyond that, I don't know what's being planned yet.
1) My Hors: I'm thinking of making a brown butter pate a choux stuffed with something. I'd add extra milk solids to the butter so it's REALLY brown buttery. Beyond that, I'm not sure where to go on the stuffing. I was thinking of smoked trout or hot smoked salmon salad with some lemon 'cavier.' The flavors kind of play off classic fish dish.
2) Salad: I was thinking of making a vegetable terrine. The veggies would be rough diced and bound with a gelee. The idea being that the slices would have a coarse granite look. Flavors would be ala greque. Plated with a little fluff of greens with lemon olive oil vinegrette.
3) Plated app: I want to feature a 63 degree egg. Think soft boiled, but sous vide method. I was thinking in the shell would be a cool presentation using an egg topper. Looking at using some flavor combinations from Escoffier. The egg would be held in a donut shaped crouton that's been fried in butter. Some kind of tuile, frica, or cracker would stick out the top of the egg. Sauce would surround the egg. I'm considering either sauce Aurore or Chateubriand. Dunno if it would be worth the trouble of doing a bordelaise just for this dish.
4) Dessert: Ironically, drawing a goose egg. Not sure what to do here that would be sufficiently "molecular." I've rejected frozen hollow spheres as too problematic. There is an entire genre of microwave cakes, but I dunno how I'd serve 20 at once.
5) Chocolates: Selection of three truffles. Thinking 1 with chili, 1 with salty caramel, 1 with something smokey (bacon?). I was thinking of puffing some basmati rice to use in the coating of the caramel one.
PS, Oh yeah, we're going to build our own sous vide cooker with a PID controller.