Chef Grant Achatz American chef and restaurateur Menu Silky Zucchini Soup The soup had a nice smooth texture and a well balanced flavor. Should have blanched the garnish (julienne pieces of zucchini). Watermelon Salad w/Grilled Shrimp The salad had a nice fresh flavor profile from the watermelon and cucumber. The vinaigrette was nicely balanced the flavor from the oil, shallots, and tarragon . Parmesan Tartlet The Parmesan Tartlet had a nice flavor and the dish show nice techniques. The crust was nice and flaky in texture. The tomato confit had a tender texture and was fully infused with the flavor of the garlic and thyme. Crab Salad w/Corn Sheet Sauce This plate had a nice visual appeal from the corn sheet melting over the other ingredients. The dish had noce texture as well crispness add by the julienned red bell pepper, the smooth textures of the corn sheet and avocado all came together to create a well balanced salad. Scallops w/Cauliflower, Snow Peas and Peanut Panade The scallops had a nice conversation on the surface and we’re cooked correctly they had a moist tender mouth feel. The Peanut panade added nice texture to the scallops. The plate had a nice visual appearance from the the well blanched vegetables. Blanching the vegetables preserved there bright colors. Macaroni and cheese Macaroni and cheese had a good balance of flavors from the bacon, cheddar, and smoked paprika. The pasta had an al dente texture. Caramel popcorn Shooters had a savory sweet flavor profile and had a nice visual appearance with the caramel popcorn on the rim of the glass.
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Menu Ploughman's salad Cream of Cauliflower soup with sauteed mushrooms Pasta with Broccoli Rabe, Goat Cheese and Oregano Chicken Breast Stuffed with Sun Dried Tomatoes Braised Leeks w/Hazelnuts Focaccia Bread Harvey's Lemon Tart Ploughman's salad The Ploughman's salad had a nice visual appearance, texture, and a nice balance flavor. The salad dressing was nicely balanced as well. Cream of Cauliflower soup with sauteed mushrooms The cream of cauliflower soup with sauteed mushrooms had a very nice flavor it was garnished with sauteed mushrooms and chives The soup also had a nice smooth texture. Focaccia The Focaccia was well baked and had a nice light texture. The olives, sun dried tomatoes, and rosemary gave the bread a nice balanced flavor. It was well salted also. ThePasta with Broccoli Rabe, Goat Cheese and Oregano The Pasta had a nice balance of flavors from the Broccoli rabe, Goat cheese, and Oregano. The Pasta had smooth creamy texture from the goat cheese. Remember to blanch and shock vegetables to help maintain there brightness of color. Chicken Breast Stuffed with Sun Dried Tomatoes The Chicken should have been sliced on a bias which would have given this plate a nicer visual appeal. The chicken was tender and had a nice flavor profile from the sun dried tomatoes. The Sauce had a nice flavor profile and the mushrooms added a texture. Braised Leeks w/Hazelnuts The Braised Leeks with Hazelnuts had great flavor and nice and tender. The toasted hazelnuts really kicked up the overall flavor of the Leeks. Harvey's Lemon Tart
Baking and pastry is not my specialty, but the Harvey lemon tart came out very well. The filling was creamy and smooth and had balance flavor and the crust was flaky and fully baked. It also had good flavor from the vanilla. Refers to his type of Cusine as Destructivist Cuisine (Molecular Gastronomy). Liquid Pea Ravioli Had a nice spherical shape which gave it a nice visual appearance. The size and color of the Pea Ravioli also add to the visual appeal of the plate. It also had a nice balanced flavor profile and texture. Vichyssoise The Soup was served cold and had a nice creamy smooth texture, it also had a nice balanced flavor profile. The soup was served with a soft-boiled egg and garlic crostini. The addition of the soft boiled egg added richness to the soup. Caesar Salad Because the romaine lettuce was properly cleaned and dried the ceasar dressing coated the lettuce well. The romaine had a nice crisp texture and the plated salad had a nice visual eye appeal. Croutons were crisp with a tender interior. Garlic, cheese and olive oil are all balanced in flavor. Had a little to much anchovies otherwise very well balanced. Chicken Wings w/Soy and Red Wine Dipping Sauce The Chicken Wings had a nice crispness to the skin but was slightly over charded and lacked the flavor of the soy and red wine dipping sauce, otherwise the dish was well balanced. Nice visual appeal to this dish. Thai Yellow Curry Beef The curried beef was served over rice. Beef was tender, juicy mouth feel. Yellow curry sauce is full flavored and has a wonderful fragrance. Ginger, coconut milk, lemon grass all add lots of great flavors. Nice spicy kick of the curry at the end. Rice is correctly cooked and absorbs the curry sauce. Good flavor of the rice which is also fluffy. Melon Caviar The melon caviar had the full flavor of cantaloupe and the smooth texture of caviar. Looking though the recipes most of us was worried about Molecular Gastronomy, but the melon caviar came out pretty good. Chocolate Spherical
The sphericals did not have a runny interior as intended, but had a rich flavor of the chocolate. The sphericals had a nice smooth exterior texture to the spheres. |