Tuesday, September 26, 2006

September 25 Chefs Tasting Menu

"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Isalnd Creek Oysters
and Russian Sevruga Caviar
.

SALAD OF CARMALIZED HEARTS OF ROMAINE
Heirloom Radishes "Cuits et Crus," Garden Mache
and Black Winter Truffle Vinaigrette
or
"TERRINE" OF HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Bartlett Pear Marmalade, Frisee Lettuce, Crystallized Pear "Chip,"
Balsamic Glaze and Toasted "Brioche"
(30.00 supplement)
.

CRISPY SKIN FILET OF BARAMUNDI
Piquillo Peppers, "Chorizo Iberico," "Confit" of Fennel Bulb,
Cilantro Shoots and Chorizo Emulsion
.

"MINESTRONE"
Sweet Butter Poached Nova scotia Lobster
Fall Pole Beans, Sauteed Squash, Hand Rolled "Cavatelli"
and Lobster "Consomme"
.

"AIGUILLETTE" OF LIBERTY VALLEY PEKIN DUCK BREAST
Granny Smith Apple "Parisienne," Honey Crisp Apple "Coulis,"
Wilted Arugula and Duck "Jus"
.

SNAKE RIVER FARM'S "CALOTTE DE BOEUF GRILLEE"
"rissolee" of Red Thumb Potatoes, Golden Chanterelle Mushrooms,
Young Brussels Sprouts, "Puree de Girolles"
and " Sauce Bordelaise"
.

"TOMME DE LA CHATAIGNAIRIE"
Ficklin Port Poached Fig, Spiced Shortbread, "Petite" Sorrel
and Cassia-Port "Gastrique"
.

PINEAPPLE SORBET
Hibiscus "Foam," Pineapple Reduction
and "Compressed" Pineapple
.

CHOCOLATE "S'MORES"
Graham Cracker "Crunch" with Chocolate "Cremeux,"
Valrhona "Hot Chocolate," Creamy Fluff
and Toasted Marshmallow
.

"MIGNARDISES"

210.00

Posted by Schmidty at 12:58 AM | | Comments

Sunday, September 24, 2006

Work!

I have much to talk about in terms of work, but for now here is a little sneak peak of the entrance to Per Se.
Behind those doors is what some consider to be one of the best restaurants in the world. Do I agree? Well I just cant say, I have yet to eat there. I can say that it is the most miticulous and intense kitchen environment that I have ever experienced, with some of the most tedious tasks imaginable....... More on this later. Posted by Picasa

Posted by Schmidty at 9:56 PM | | Comments

Nicks Pizza

So I have been lazy with this whole blog ordeal. The idea was to start on this as soon as I got out here to keep everyone up to date.. None the less here it is and hopefully I will stay on top of things.
Lets start off with a little pizza! Nicks pizza to be exact. A Favorite of some friends of mine, I was prompted to check out this pizza hot spot in Forest Hills. I opted for an 11" with prosciutto, sund dried tomatoes and fresh garlic. AMAZING! Beautiful crisp crust, just the perfect amount of chewyness, very fresh, awesome cheese, and finished with a little bit of fresh basil. Simply just a delicious pizza. For dessert a simple canoli, probably the best canoli I have ever had. Posted by Picasa

Posted by Schmidty at 9:34 PM | | Comments