At the staff meeting last week, Jordan (our chef) gave us a list of the usual "make sure there's a sanitation bucket, no tongs, clean more, don't stand around" and other things that require a reminder and a meeting every few months. But at the end of the list there was a more romantic "this is why we're really here" list of things we should do, which shows me that he is passionate and in love with food like I am, and shows me that I will soon be respected and trusted by everyone over at Hearth, not just because of my work, but also because of the passion we share.
One of the things that struck me was that to "Stay Inspired", and I've been thinking about that ever since. I am looking at the things around me that I eat on a regular basis, my real diet and food that I love. Nothing is more of an almost daily ritual that writing menus. I have decided to learn how to write a menu and experiment by posting my ideas here.
Summer Bar Menu - August 2007
first course:
Canteloupe, Prosciutto, and Parmesan with Arugula, Extra Virgin Olive Oil, and Truffle Honey
second course:
white corn and leek ravioli, sweet crab soup, fried scallions, smoked paprika
third course:
seared jumbo scallops, braised butter lettuce, fried yuca, tangerine gastrque, fried cashews
fourth course:
rabbit confit, zucchini gnocchi, \
and time for bed
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment