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Menu development - Page 2

post #31 of 33
3/13/05 at 9:37am
Thread Starter 
Nice job Blue.
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post #32 of 33
3/13/05 at 9:42am
Thread Starter 
Pete, I love your classic approach to cooking,it really shows in this menu
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post #33 of 33
3/13/05 at 10:15am

Thanks Cape Chef

You're made very thoughtful, and accurate points. Particularly the sole with marsala maiitake mushrooms, has to be hot, don't know what I was thinking. I wasn't going to go to acid heavy on the mulligatawny - my plan was to toast the curry powder prior to adding it so the oils would be released, giving a nice spice flavor without a spice "bite." Poulet jus, no question, and the balsamic needs to get off that southwestern influnced plate, you've got me dead to rights (or wrongs? lol). I guess I should turn my sorbets into ice creams and serve them with my desserts too.

Thanks for the feedback. Again, great thread. Have you thought about starting another with another set of ingredients? Maybe one for each season? Maybe more limited?
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