This Saturday is my next Tasting Dinner. I've got ten courses modelled after the Kama Sutra lined up for 18 lucky guests...here's the menu draft:
1. The Lotus: ripping off Alinea's apple celery shot just because I've been wanting to do it for a while now
2. Splitting the Bamboo: Seared tuna tube, split and flayed open; a smoked oyster sphere set in between (not sure how oyster will work in the spherification process); Savory malt/soy granola set in sugar tube (a recent TGRWT creation of mine that I really liked), fresh bamboo shoots (not sure what I want to do with them beyond looks); bamboo green tea geleè
3. Caressing the Bud: sousvide sunchoke and radish; SV root vegetable rubics cube; cilantro crisp (not sure about this here); beets; artichoke petals in trout mousse (this also feels forced but might work)
4. Mirror of Pleasing: Sea Urchin (if I can get it); micro herbs; vanilla foam
5. Pair of Tongs: Pig tails with quail eggs; arugula salad - I'm having trouble sourcing the tails
6. Clasping Position: Pork belly; potato
7. Congress of the Crow: Duck pastrami with rye gnocchi
8. Milk & Water: Blue cheese cauliflower; cheese crakers (ala Alinea); cheese crisp; fresh figs if I can get them.
9. No position, but popcorn with poprocks
10. Butterfly - orange and rose stuff that I'll come up with
Hah! I am loving #9. And rose flavor, huh? That's quite daring! Kidding, I know you'll rock it. Can't wait to hear more :)
ReplyDeleteHi - sounds great. By an amazing coincidence, I've just put together a rosewater predessert for Thursday. In a shotglass, 5g of wild rose petal puree, then a rosewater jelly (gelatin), a parisienne scoop of rosewater icecream, topped up with a citrus espuma (orange + lemon, cream, gelatin-based) and then a couple of thin slices of turkish delight on top.
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