Today we did our brainstorming for the summer VIP tasting menu, we all brought our ideas to the table with the executive sous of the hotel. I wanted to make sure that this time I put as much input and come with some great dishes and ideas for this summer menu. Many of my ideas were put on the menu and the first course is my dish that I created. All the ideas that were put on this menu, I feel were great, some tweaking on a few things and we should be a go. Being that it was 87 degrees today in central Florida, we probably should tweak everything soon! Anyway, always fun to come together with other chefs and brainstorm for hours about different ways to twist, play, tweak and manipulate food all for the satisfaction of creating dishes.
Here's the tentative menu, I will post the final menu, the development and pictures when we make them.
Ivory Salmon Crudo... summer corn air, red pepper fluid gel, fava beans, heirloom tomato, olive-caper vinaigrette, black olive dust, and garnished with a caper flower.
Melon "Minestrone"... cavaillo "consomme", Charente melon, cucumber-mint noodle, compressed watermelon radish, lemon verbena oil.
Grilled Rouget... Oca Rosa pink potato silk, garbanzo beans, spring garlic powder, micro tropical spinach
Pork²... braised shoulder, sous vide and smoked loin, Logan's Turnpike polenta, baby purple artichokes barigoule, black cherry "soil", peach gastrique.