Last week we finally finished the outlines for our demonstrations and classes for the cruise. So here's a sneak preview of what will be happening at our demonstrations on board ship:
Ideas in Food
Tuna in Three Services
From a Four Pound Loin of Tuna
Raw: Finely minced in a food mill and prepared as tartare with basil and lemon zest. As sashimi paired with melon confit (salt, sugar, mint for the cure), tamarind sauce and coconut milk-ginger froth
Warmed: Paillard seared on one side and served with a hot fruit and vegetable condiment: green apple batons, scallions, radish quarters, lime segment, and papaya cubes prepared as tempura and accompanied by a soft boiled egg mayonnaise flavored with lemon and habañero.
Roasted: Filet mignon style tuna loin with Asian creamed spinach (Blanched spinach stewed down with yuzu juice, sesame oil, sesame seeds.), miso-chile-butter potato puree (Potatoes are thrice cooked—water poached for 30 minutes at 165ºF, chilled, cooked till done, strained through a tammis, and finished with chile infused butter and white miso.) and an Asian steak sauce (Soy sauce, umemboshi, Heinz Ketchup, balsamic vinegar, pickled ginger).
Ideas in Food
Lobster in Three Services
A Two and a Half Pound Lobster Per Person
Soup: Earl Grey Tea, shiitake mushrooms, celery leaves, soy sauce, jalapeno, lemon zest, heavy cream, butter served with pan fried lobster-shiitake dumplings (Dumpling skins filled with coarsely chopped lobster knuckles, scallions, lemon zest, smoked paprika, soft butter, charred onion and jalapeno, shiitake mushrooms, nori).
Salad: Lobster claws with roasted avocado larded with whole vanilla bean and accompanied by scallion-lime relish (scallions, lime juice and segments, honey salt) and banana guacamole (Bananas, diced jalapeño, lime juice, toasted cumin, cilantro, tomato dice, scallion, whole milk yogurt).
Braised: Sausage and Peppers: Lobster tail rubbed with sausage spices (toasted fennel, caraway, cumin, black pepper, onion and garlic powder, lemon zest), ground sweet Italian sausage, piquillo or roasted red peppers, black and green pitted olives, onions, tomato, parmesan tuiles, fresh mozzarella, fennel seeds, crushed red pepper flakes, fresh basil.