Archive for Valentine’s Day
Valentine’s Day
Posted by: | CommentsAll Level II students, including myself, chipped in to prepare this week’s “Sunday Supper”, which falls on Valentine’s Day. It was decided that the menu would be served as a pre-fixe dinner running all weekend starting tonight. So with just a title of each dish to work from given to us by Matthew Kenney, we each were assigned a component to create from scratch. I made the “caviar” with hijiki (a sea vegetable) as appetizer. Rich in minerals, when eaten over time, hijiki promotes hair growth and is purported to restore gray hair to one’s original color.
Hijiki Caviar
Yield: Approximately 1 cup
1 cup hijiki
2 cups filtered water (for soaking hijiki)
2 teaspoons grapeseed oil
½ teaspoon Celtic sea salt
- In a medium-sized bowl, soak hijiki to rehydrate.
- Rinse hijiki thoroughly with cold water until water runs clear. Drain.
- Transfer hijiki to a cutting board, and using a sharp knife, cut the hijiki into 1/8″ thick pieces to resemble caviar.
- Place cut hijiki into a bowl, add oil, then season with salt. Mix well.
- Transfer into a serving bowl. Enjoy!
Almond Flour Toast, Creme Fraiche, Sea Vegetable Caviar
Baileyana Chardonnay
Red Beet and Chevre Terrine, Lentil Sprouts, Pecan Oil, Parsley Juice
Chateau Roland La Garde
King Oysters, Avocado-Meyer Lemon Puree, Black Peppercorn, Vin Glace
A to Z Riesling
Vanilla Bean Merengue, Raspberries, Ginger
Warm Cacao Dacquoise, Hazelnut Truffle and Citrus Buttercream
Tiamo Prosecco
Almond Flour Toast, Creme Fraiche, Sea Vegetable Caviar
In my lifetime, I’ve been quite fortunate to work among gifted artists during my tenure as a professional actor, singer and dancer on Broadway, and then much later as a exhibited painter while at the Art Students League in New York City. But that was eons ago. Nevertheless, it has taken me years of study and discipline to develop an “eye” for taste and the aesthetics. Fast forward to the present, and I am truly astounded and humbled by the exquisite beauty that my fellow classmate Anjela creates with food. Art truly transcends all forms of expression, as evidenced by her work. This classic beet and goat cheese pairing takes on a whole new meaning with her artful interpretation.
Red Beet and Chevre Terrine, Lentil Sprouts, Pecan Oil, Parsley Juice
The best part of the following entree prepared by another classmate was the black pepper sorbet. Cool!
King Oysters, Avocado-Meyer Lemon Puree, Black Peppercorn, Vin Glace
I sincerely wish you could taste this vanilla bean merengue with raspberry sauce. Candied ginger bits are in the vanilla ice cream. Oh, my Goddess! And then the warm cacao dacquoise and truffle. Wow!
Lucky me, starting next week I get to work with the amazingly gifted pastry chef, Kelly Dennis. Period. End of story!
Vanilla Bean Merengue, Raspberries, Ginger
Warm Cacao Dacquoise, Hazelnut Truffle and Citrus Buttercream
When I opened up a box of fresh mushrooms delivered this morning to the Cafe for my Asia Station mise en place, I found this. Beautiful, isnt’ it? Should I take this as a sign of what’s to come?
Maitake Mushroom
Raw Foods Asian-Style
Posted by: | CommentsThis week I’ve been assigned to the Asian Station at 105degrees. You’ve probably heard the adage “Less is more”; well, it certainly applies here. Japanese, Vietnamese, Korean and Thai cuisine are represented. The following I plated for service today.
 Kimchee Dumplings with Sesame Foam |
The origami fold in these dumpling wrappers take much practice to plate properly. Between the Japanese fold and the Korean-style filling, I guess this classifies as Asian fusion cuisine. |
 Coconut Curry |
 Vietnamese Pho, Shitake, Kelp Noodles, Bean Sprouts, Spicy Cashews |
 Sprouted Sesame Wrap, Shitake, Avocado, Sprouts, Smoked Red Pepper Tahini |
 Smoked Maitake Soup |
We’re at that halfway point with the Level II course, and the pressure seems to be mounting as we are being given new projects for completion. I still have three more stations to manage after this week — Mediterranean and Mexican cuisine, the pastry station, and expediting. In addition to assisting in a couple of 105degrees public classes, including their “Rawkstar” events, I am also slated to teach a class of my own design for the public; and to plan, create and prepare a 5-course meal for the 105degrees Cafe Sunday Supper (for which I’m psyched!).
Under Matthew Kenney‘s guidance, my business plan must be finished as well. And in between, we’ll have more demonstrations on special equipment used in raw cuisine, and other classes on whatever surprises the Academy has in store for us. Needless to say, when I reach my apartment in the late afternoon, I do my homework, complete personal chores, including administrative tasks and laundering my chef outfit…and finally, somehow find the time to sleep.
