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. Chef Alice Waters American Chef, Restaurantuer, Author, and Activist Mother of California Cuisine Menu Chickpea & Broccoli Rabe Soup Baked Goat Cheese w/Spring Lettuce Salad Cornish Hens w/40 cloves of garlic Apricot Galette Chickpea & Broccoli Rabe Soup the soup was served hot and had nice uniform knife cuts. The chickpeas need more cooking time and was the soup was slightly salty. Soup would have came out better if chickpeas were soaked overnight and lessmuse of salt. Baked Goat Cheese w/Spring Lettuce Salad Had great flavor from thenaked goat cheese and vinaigrette the lettuce was clean and dried properly. Cornish Hens w/40 cloves of garlic The hens were slightly overcooked and should have been pulled afew min. earlier. The hen had great flavor from the garlic Apricot Galette
Nice visual presentation of the plated Galette. The dough had a nice balanced flavor and had a.flaky texture. Apricot were evenly spaced. Menu Week 6 Thomas Keller Smoked Salmon Crisps Iceberg Lettuce Wedge w/Buttermilk Dressing English Pea Soup Herb Gnocchi w/Mushrooms and butternut Squash Butter Poached Lobster w/Leeks, Pommes Maximes and Red Beet Essence Creamed Summer Corn Raspberry Cream Doughnut Smoked Salmon Crisps The smoked salmon crisp had a nice visual appearance and a crisp texture from the Tuiles. It also had a nice flavor from the smoked salmon chives and crème fraîche. Iceberg Lettuce Wedge w/Buttermilk Dressing The salad had visual appearance and had great flavor from the Buttermilk dressing, crisp texture from the lettuce and bacon. The salad was also was balanced well. The roasted tomatoes had nice flavor of the salt and thyme. English Pea Soup Herb Gnocchi w/Mushrooms and butternut Squash This dish domostrated nice knife cut and had a nice flavor profile Butter Poached Lobster w/Leeks, Pommes Maximes and Red Beet Essence The height on the plate added a nice visual apeal to the plate along with the bright color of the Beet essence, carrots, leeks, and tomatoes. The lobster was tender and fully poached. Beet essence adds a bright color to the plate. Good earthy flavor of the beets. The beets were fully pureed and passed through a chinois, but should have only used the liquid from the beets. Pommes Maximes had a tender mouth feel but need more seasoning. Creamed Summer Corn The corn had a well balanced flavor profile and a nice tender texture. Lots of flavor from the sweet corn. Raspberry Cream Doughnut
This dish has a nice visual appearance,but need more sugar. Chef Marcus Samuelson Ethiopian born Adopted in 1973 by a Swedish couple Influenced by Swedish grandmother who was a professional chef. Menu
Salsify Soup with Marinated Mushrooms The soup had a balanced flavor from the coconut and the salsify flavors. It also had a nice texture from the shitake mushrooms which nicely marinade had great flavor. Kofta Meatballs w/Tomato Okra Sauce-Meatballs The meatballs had a nice spicy flavor profile from chiles and seasonings. Tomato okra sauce was a surprize to me for it lack the okra's slime factor. It had a nice flavor and texture. Jardinere Warm Bread Salad The Salad had a nice visual appeal. from the bright color of the mixed greens. The vinaigrette was nicely balanced. Croutons are crisp and fully of flavored. Sho Nuff Noodles Had a nice spicy flavor and was well balanced. It also had a nice texture from the Bok Choy. The dish had nice visual appearance. Pad Thai The Pad Thai noodles had a nice adente texture. The Tofu had a good texture of the tofu, chicken, and chopped peanuts. Well balanced flavor from the soy, ginger, lime and seasonings. Bok choy adds a nice addition of color to the dish. Chicken & Waffles The the waffles had light and fluffy texture as well as a nice flavor and are golden brown in color.. Chicken has a crisp texture from the panko bread crumbs used to coat the thighs. The Chicken was well cooked and had moist and tender texture. The Bourbon maple syrup add a flavor as well. Red Berry Cobbler-Cobbler has great flavors from the berries and seasonings. Crumb crust has very good flavor and provides a nice crunch for texture. Served warm. Good eye appealing presentation.
Chef Jean-Georges Vongerichten Jean-Georges Vongerichten Was born 03/16/1957 Worked at Auberge de l'Ill (3 Michelin star rating) at 16 years old as an apprentice to Chef Paul Haeberlin. Also work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. He training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong. Jean-Georges has opened a number of new restaurants including The Inn at Pound Ridge by Jean-Georges, ABC Kitchen, ABC Cocina, Simply Chicken at Madison Square Garden, The Pump Room in The Public Chicago and Eden Rock in St. Barths. Most recently, Jean-Georges ventured to Roppongi Hills to open JG Tokyo. Herb Roasted Pheasant with Endive and Horseradish Puree The Pheasant was is tender and moist it had a nice balanced flavor from the herbs that were rubbed under the skin of the pheasant. The skin was crisp and golden brown. The apple braised endive were fully braised and had a moist mouth feel. The apples along with the sharp flavor of the Endive balanced each other well. Simmered Carrots with Cumin and Orange The knife cuts on the carrots were uniform in shape and size. The flavor of carrots, orange and cumin were well balanced and had a nice texture. Mashed Potato Aligote Mashed potatoes had creamy and smooth texture with no lumps. The cheese, butter, salt and pepper and a nice flavor. Charred Fava Bean Salad Fava Beans were tender and had a nice char. Very well balanced flavor profile from the cheese, tarragon, shallots and chiles. Plate had a nice visual presentation. Chicken and Coconut Milk Soup The soup was served hot and had nice texture from the chicken, rice and mushrooms. The flavors of ginger and lemon grass though mild came through. . Golden Corn Cakes The plate had a nice visual presentation from the nice uniform shape, size and colored corn cakes . They also had a nice flavor and texture from the fresh kernels of corn. Very good flavor of corn. Chicken Wings w/Ginger and Caramel Sauce The wings werefalling off the bone tender and had nice balanced flavor from the ginger, fish sauce and caramel. They were very well coated in a nicely made sauce. Molten Chocolate Cake
The molten Chocolate cake was fully baked with a molten chocolate center and had great flavor and texture . It was very nicely plated and the Orange sauce went very well with the cake and the sprig of mint on top add a nice visual appeal. Menu Alain Ducasse Gougeres Rivea Salad Hot & Sour Soup Double Baked Cheese Souffle w/Parmesan cream Veal Chop w/Spring Garlic and Tender vegetables Farro Cookpot Roast Porcini w/Thyme Squash Soda Bread Chocolate Mousse w/Basil Ice Cream Had a nice texture from the bamboo shoots, mushrooms, and tofu. Soup was served at the correct temperature. Had a nice visual appeal and the veal and vegetables were full of flavor. Veal was cooked to a medium rare temperature. The ice cream had a nice balance flavor of the basil and vanilla which surprised me. The mousse had a nice smooth texture and a nice dark chocolate favor.
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