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A Couple New Summer Dishes

post #1 of 4
Thread Starter 
Replacing some of our seasonal menu items with some new summer dishes. Let me know what ya think, good or bad. Thanks in advance for the feedback.

BALSAMIC BRAISED SHORT RIBS WITH GRILLED POLENTA CAKE, AND A Fennel, orange and tomato salad

GRILLED PORK TENDERLOIN, spiced apple chutney, smashed sweet potatoes, wilted arugala.

MAUNTAUK BOUILLABAISSE, local cod, diver sea scallops, head on king prawn, prince Edward island mussels, little neck clams, tomato saffron broth.

Black Angus tenderloin, smuttynose porter demi, roasted garlic and Parmesan potato cake, grilled zucchini.

Pan seared diver sea scallops, lemon basil risotto, sundried tomatoes, aged balsamic drizzle.

Pan roasted salmon , fennel and mushroom slaw, roasted red bliss potatoes, mustard seed buerre blanc.

Slow roasted half duck, fresh berry chutney, Israeli cous cous, sweet potato wedge, duck demi.
post #2 of 4

Apples and sweet potatoes are pretty out of season...

post #3 of 4
Quote:
Originally Posted by Chef Torrie View Post

Replacing some of our seasonal menu items with some new summer dishes. Let me know what ya think, good or bad. Thanks in advance for the feedback.

BALSAMIC BRAISED SHORT RIBS WITH GRILLED POLENTA CAKE, AND A Fennel, orange and tomato salad
 -pretty hearty dish, usually a fall one - heavy for summer
GRILLED PORK TENDERLOIN, spiced apple chutney, smashed sweet potatoes, wilted arugala.
- apples are a fall food, same as sweet potato - arugala is a spring food.
MAUNTAUK BOUILLABAISSE, local cod, diver sea scallops, head on king prawn, prince Edward island mussels, little neck clams, tomato saffron broth.
- stew-soup, most of that shellfish is different seasons
Black Angus tenderloin, smuttynose porter demi, roasted garlic and Parmesan potato cake, grilled zucchini.
- zucchini isn't summer food, might be where you are, garlic is a fall flavour, no idea when smuttynose grows
Pan seared diver sea scallops, lemon basil risotto, sundried tomatoes, aged balsamic drizzle.
- risotto isn't really a summer side
Pan roasted salmon , fennel and mushroom slaw, roasted red bliss potatoes, mustard seed buerre blanc.
- fennel / potato's are fall food, mushrooms generally spring
Slow roasted half duck, fresh berry chutney, Israeli cous cous, sweet potato wedge, duck demi.
- sweet potato are fall foods

 

All of the above is said without knowing where you live and what the climate is like.

 

A few more details would help, a ton.

 

It is a very heavy menu overall - not exactly what I would associate with summer fair.  The short ribs, bouilliabase and roasted duck are right out of a fall / winter cook book.

 

You mention pan roasted salmon - but don't say how the tenderloin is cooked?

 

Seared scallops are great - risotto in the summer not so much...

 

Hope I don't offend! 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #4 of 4
Thread Starter 
No offense at all. We switch twice a year not really a spring summer fall winter 4 season thing. We run our changeable items august-jan and feb-july. So this wouldn't be starting until next month. Thanks again! Not into the theory of most summer foods. Was more trying to bring some lighter flavours to some otherwise heavy food. Back to the drawing board I suppose!
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