Quote (Creations @ Dec 4 2015 10:42am)

Did a 300 guest plate up last night, and I had to come up with the dessert. <_< Dessert is definitely not my strong suit.

I did a play on tiramisu. It's a chocolate dome with a espresso sheet cake, filled with espresso mousse, coated with espresso/chocolate ganache, with reduced espresso syrup/chocolate sauce and fresh local raspberries. That's about the extent of my dessert abilities at this moment. I was pleased with it and the guests liked it a lot.

http://i.imgur.com/4n4LCy6.png

Quote (Creations @ Dec 24 2015 10:40am)

Here's a little app we are banging out this week.
Pepper crusted Ahi tuna with a lemon, cucumber, vodka broth.

http://i.imgur.com/towlaBy.jpg

Quote (Creations @ 24 Jan 2016 11:44)

It's been a busy week at the restaurant and in my own life. I've been practicing for my Certified Sous Chef test that I will be taking in a couple of months. I'm feeling pretty confident.
In the mean time, here's a few of the things I've ran in our specials the last few weeks. I hope you guys dig them as much as the guests did.

Sorry for the grainy pictures. I desperately need a new phone. :/

Compressed local tomatoes/ watermelon radish/ radish/ local goat cheese/ balsamic/ mint.
http://i.imgur.com/1qnijOi.png

Blackberry panna cotta/ blackberry fluid gel/ chambord compressed blackberries/ blackberry sugar 'glass'.
http://i.imgur.com/UhhEYD5.png

My take on Tiramisu. Espresso Brazilian rum cake/ marscapone espresso cream/ espresso rum gel/ espresso "dust".
http://i.imgur.com/izdqFfj.png

Quote (NinjaSushi @ Feb 1 2016 07:13pm)

Tracked!



Those pictures don't do you justice. :(

Quote (Bazi @ Feb 2 2016 02:52pm)

This is the first topic I've tracked that wasn't some trade thread I had. I just read every post and what a worthwhile usage of time. I will continue to follow this thread and hope you have lots of continued success.