Monday, February 22, 2010

February 22nd - Tip Day

The French Dinner Menu

Viva La France! (French Cuisine)
Saturday, February 27, 2010

Pâté de Campagne
Cornichons / Grainy Mustard / Baguette Croutons

Whitefish Soup
Roasted Cauliflower Flan / Chive / Chervil / Garlic Frites

Poached Egg / Bacon Lardons / Black Pepper Tuile

Plat Principal
Braised Short Ribs
Celeriac Puree / Beet Chips / Carrot Powder / Sauce Bourgogne

Lemon Mousse / Candied Fennel / Lavender Crème Anglaise

I have an amuse bouche that starts this whole thing out: a roasted pear tart topped with roquefort cheese and onion marmalade, a palate cleansing course of sparkling berry water, and I'm ending things after the dessert with some chocolate truffles (they're a bit crazy flavored).  These three "courses" aren't printed on the menu because they're to be a surprise for the guests.

So, as you can see, a lot of work to get done!   Plus, I start a whole new quarter of school.  I'm teaching an International cuisine class (how appropriate).

There are some interesting Bon Appetit recipes this week, so I'm looking forward to the them..I hope you are too!

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