This friday we are cooking dinner with the team at elements in Princeton, NJ. In order to "plan" the meal we met several weeks ago to go over dishes and ideas. We started with a blank piece of paper and filled in the voids quickly. What came out of that meeting was a reflection on dishes we were working on and dishes we felt would work well for the dinner. Fast forward to today. It was now crunch time to get in ingredients and really refine what we would cook. Scott pulled out the sheet of paper with the menu script and we started talking about the dishes. In the time which had passed we had cooked, eaten, refined and put those original dishes to rest. I looked at him and said, "that was last week." Everyone at the table rolled there eyes and pushed through my ADD. So we begin again, with some evolutions from our notes, plenty of inspiration from the ingredients and excitement with the refinement and necessary focus on the dinner, October 14, 2011. See you there to eat these 7ish courses.
This Week
(subjet to change)
False Seafood
abalone, oyster, scallop
Radish Parts and Pieces
black garlic, weakfish, sour honey
Shaved Bonito Puttanesca
broccoli rabe salsa verde, macadamia nuts
Butternut Squash
consomme, yogurt, cobia
Lobster mushroom Curry
red pepper-crustacean broth, pandan leaf, bamboo rice
Big wagon Wheel
cuttlefish, onion juice, aged pecorino
Meat Potato
glass of wine, dry aged jus, crispy carrots
Leg of Pork
smoked oyster vinaigrette, paw paw, charred allium
Sunchoke & Asian Pear
glazed, roasted, ice cream
Years Past:
