Monday, June 21, 2010

James Beard Menu Selections

Here are my menu ideas that I will be submitting to our corporate office and hopefully selected to cook at the James Beard House in December. I'm really happy with the outcome of all this brainstorming and will be able to feature some of my current dishes with a few new ideas as well.

Passed Hors D’oeuvres

Chorizo Stuffed Pheasant
Jalapeno Marmalade
Sopaipilla Dough

Saffron Poached Shrimp
Bloody Mary Gelée
Crystallized Celery

Pumpkin Cotton Candy
Ginger Honey Tuile

Salmon Pastrami
Rye Flour Blini
Pickled Leeks

Black Tea Stained Quail Egg
Beluga Caviar Crème Fraiche
Parsley Breadcrumbs

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