O.K., it's late, but tonight was a lot of fun. I just finished cooking a 10 course "Chef's Table " menu in our studio kitchen. The good thing about it is I get off of the line in the main kitchen, and I get to hang out with some really great people. This time, it was my friend Joe, a former staff member at Carmine's, who was dining with his family. It was Joe's birthday (I won't mention what number)). The bad thing is, I started at about 12:00 noon, and it is now after 10:00 p.m., so obviously it is a lot of work. Here's a sample of tonight's menu:
1st) Tasting Spoons: Tomato Brushetta; Artichoke & Spinach Brushetta; Asian Calamari; Scallop, Forbidden Rice, Blood Orange
2nd) Roasted Red Pepper Stuffed Mozzarella with Marinated Heirloom Tomatoes
3rd) Parma Prosciutto Crostini with ASian Pears and Parmesa-Reggiano Ice Cream
4th) Pan Seared Atlantic Salmon with jicama-celery root-toasted Pignoli nut relish, lemon zabaglione
5th) Speck Wrapped Jumbo Gulf White Shrimp with Tuscan Beans, Crispy Spinach, and aged Balsamic Gastrique
6th) Roasted Red Pepper Bisque, herbed croutons, Strega essence
7th) Mozzarella en Carozza, anchovy-caper sauce
8th) Sorbetto al Limone
9th) Chianti Braised Pork Osso Bucco, garlic smashed potatoes
10th) Butterscotch Souufle, French Vanilla Ice Cream
I think everyone really enjoyed the meal. I know that they enjoyed the time celebrating Joe's birthday. Especially young Eli.
Happy Birthday Joe, and thanks for celebrating with us here at Carmine's
Awesome dude! Do you do these chef tables a lot? Looks like a great time, Is there wine involved?
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