We procrastinate. Not only am I impatient, I also tend to put off deadlines. Most recently we have been charged with taking four dishes for elk and trout respectively and cataloging them with recipes and photographs. Sure, a piece of cake for two idea fountains. Problem is, when you have to do something you inevitably put it off. Enough with the lead in, here are the dishes we will be fine tuning over the next few days, so get used to seeing them in a variety of forms.
Elk in Four Services
Elk Tartare and Carpaccio
grated guacamole, smoked tortilla chips,
pickled jalapeno
Elk Bolognese
hand cut tagliatelle
Kasu Marinated Elk Hangar Steak
roasted onion puree, miso glazed cippolini onions,
crispy shallots
Forest and Lake
Poached Loin of Elk
smoked trout and potato cake, horseradish,
apple-scallion salad
Trout in Four Services
Wild Brook Trout Torchon
tart cherry crisp, parsnip ice cream,
brook trout roe
Trout Veronique
smoked grapes, honey roasted peanuts,
pickled celery
Crispy Skinned Trout
smoked trout ravioli, wild mushroom agro-dolce
Lake and Forest
Spruce Salt Roasted Trout
chipped elk sauce, aromatic spinach,
black lime
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