This Saturday is my next tasting menu. The point of these meals is to 1) see how much I can push my skills; 2) see how far I can push local/foraged ingredients; and 3) see if I can create a modernist foodie community in Silver City.
One of the many components in this menu is going to be pickled yucca blossoms, frozen with liquid nitrogen, and depending on how they turn out, either eaten as a crisp or powderized. I won't know until I have my liquid nitrogen on Friday.
Here is the preliminary menu:
7:00 IN BAR Beet Lollis: horseradish coating Cucumber juice w/bottarga caviar Mint julep
7:20 Vegetable terrine: yucca blossoms; sprout granita; bottarga shavings Sunflower sprout ice cream (235g milk; 110g glucose; 70g yolk; 45g sugar; 3 g salt: blend; vacuum; 82 c for 30 minutes; pour hot over sprouts; blend; strain; freeze in ice cream maker)
7:30 Gazpacho Boba: clear tomato water seasoned with smoked paprika, cucumber juice, salt, white pepper; cucumber balls, mint alginate, freeze large piñon balls, dip in gelatin. Served in glass with straw mint leaf; tomato chip garnish
7:45 Jicama spaghetti, fresh mint julienne, lemongrass vinegar (pink book technique); saffron geleè
8:15 Clay packed bison sweetbreads set on top of sous vide tenderloin slices; Cherry reduction; paper thin potato dome filled with scoop of patè & anchovy butter; pickled carbonated juniper berries; kaolin potatoes; molasses
8:45 Goat cheese wrapped in local herbs set on plate with swirled powderized herbs (fried caper powder); cheese geleè on bread; dandelion greens with sherry walnut vinaigrette; cheese balls