Cauliflower – Bottarga / Anchovy / Hyssop
This might be my personal favorites of the “Uh oh, we need to get another item on the menu stat!” series. Usually this happens when an integral ingredient becomes unavailable. In this case – as in the previous post – the versatility of cauliflower saved the day. As opposed to the sensuous nature of the [...]
Scallop Rosace, Lobster Risotto, Cauliflower, Gremolata
Coincidentally the 2 main components to this 3rd course of the Valentine’s Day menu – and served to the guests during our free food promotion – are inspired by 2 World class Chefs and both came from my days at Le Cirque. The lobster risotto was out of Daniel Boulud’s repetoire, and the scallop rosace was [...]
Amuse Bouche – Osso Bucco Tortellini, Cauliflower Mousseline, Gremolata, Parmesan Emulsion
Being at work with weather as gorgeous as it was today – and being in and out of some heavy meetings – I wasn’t feeling the warmth as those lucky enough to have less on their plates today. As such, a good pasta dough and variations on an Italian theme are always a good remedy [...]
