New Tasting Menu I Created & Made

[Hard2Believe]

Did this last night, took about a total of 16 hours prep total. :wallbang

Flavors Of The World

~First Course - Japan~
Red Claw Roll with Wasabi Butter Sauce
&
Ginger-Soy Crab Cake with Spicy Mustard Remoulade

~Second Course - France~
Trio of Soups
Cream of Wild Mushroom with Goat Cheese Crouton
Classic Beef Consomme with Brunoise of Vegetables
Potato & Fennel Soup with Chive

~Third Course - Italy~
Herb-Ricotta Gnocchi with Veal, Sage, Parmigiano
& Baby Arugula

~Fourth Course - South America~
Pan-Seared Tilapia with Black Bean-Lentil Stew, Heirloom Tomato Salsa with Roasted Jalapeno Buerre Blanc

~Fifth Course - Hungary~
Pork Goulash with Puff Pastry Cup and Sauerkraut

~Sixth Course - America~
Peanut Butter Coupe


We also did an Amuse before anything that was a Cobb Salad in a spoon, shit was off the hook.

Dinner turned out great, lots of work but its was worth it, And here are the pics..............

[antknee]

damn dude...those dishes are no joke.

[Hard2Believe]

pics are in opposite order for some odd reason.

Oh yea, we made the Praline Ice Cream and Chocolate Sorbet for the Dessert from scratch, everything in this menu was from scratch. No Joke!!! :agree

[sexxncandie]

wow u just made my mouth water... that meal is :spitfall lol... probably better than alota places ive eaten out at... good presentation too...

[just jess]

are u fucking kidding me :pullhair


that sounds amazing lol

[Hard2Believe]

are u fucking kidding me :pullhair


that sounds amazing lol


it was, if you would like I can do for you and a select few.;)

[just jess]

:agree

ill def fly up to chicago for that! :)

[Hard2Believe]

:agree

ill def fly up to chicago for that! :)


I have owed you a dinner for a while, I will do better than this for you.;)

[just jess]

aww :friends

[Hard2Believe]

my calves actually hurt today from being on my feet that whole day and running around like a mad man.

[DonnaGirl]

Damnnnnnnnnnnnnnnn

[PATRICIAX5]

yum now i am hungry

[Hard2Believe]

I hope to do another soon, so more pics and menus to come.

Oh and if anyone wants recipes or how to make any of these dishes let me know.;)

[lmg]

theres some serious cooking going on there man, nice work!

[Hard2Believe]

theres some serious cooking going on there man, nice work!


I try to do as much from scratch as possible. Except for certain shit, like I didn't make my own peanut butter or anything. But def try to make it the best.

[SunRise95]

That's really impressive! :hungry :spitfall

[joeydollaz]

looks awesome bro but i was just thinking if i was out and ordered and app and it came in a spoon i would pick it up suck it off in one shot like here u can take this back LOL :slapup

i understand its a tasting menu and its got mad courses tho. looks great.

[Hard2Believe]

looks awesome bro but i was just thinking if i was out and ordered and app and it came in a spoon i would pick it up suck it off in one shot like here u can take this back LOL :slapup

i understand its a tasting menu and its got mad courses tho. looks great.


that was just an Amuse, we didn't even put that on the menu, was a little added thing that the guests didn't even know they were getting.

[xXdReaXx]

pics are in opposite order for some odd reason.

Oh yea, we made the Praline Ice Cream and Chocolate Sorbet for the Dessert from scratch, everything in this menu was from scratch. No Joke!!! :agree

praline icecream is ridiculoussss

if you like that flavor make TURRON CRUNCHY (tastes like those Rocher candiess) and its good for a base for mousse terrines and bars too.

10 1/2 oz. feuilletine (or crushed tuiles)
10 1/2 oz. praline paste
10 1/2 oz. melted gianduja
5 oz. corn oil

or a peanut butter version

500 g. peanut butter
250 g. milk chocolate
125 g. chopped peanuts
250 g. fuelletine or crushed tuile

:heythere

[Hard2Believe]

praline icecream is ridiculoussss

if you like that flavor make TURRON CRUNCHY (tastes like those Rocher candiess) and its good for a base for mousse terrines and bars too.

10 1/2 oz. feuilletine (or crushed tuiles)
10 1/2 oz. praline paste
10 1/2 oz. melted gianduja
5 oz. corn oil

or a peanut butter version

500 g. peanut butter
250 g. milk chocolate
125 g. chopped peanuts
250 g. fuelletine or crushed tuile

:heythere

that sounds awesome