Tasting menu that was allot of fun to redo, reinvent a couple dishes and a few that were standard/same-olds. I can see how some chefs would get tired and want to rotate the menu but I also have a whole to respect for he continued evolvement of dishes like Heston described. It's hard not to look back and want to evolve the dishes.....every time they are served. I need a life. ;-)
1. Asian Stuffing
2. Black Truffle Explosiion (aka alinea)
3. Campfire chili bite (chilli warmed 65C)
4. Carrot and beet salad (made a silicone mold out of one of the beets, roasted them, and made a purple carrot puree to mimic the other half of the beet. Made Beet dust with the skins to try to equalize he color on both sides, spritzed with beet juice and raspberry vinegar and topped with goat cheese powder.
5. Salmon Two ways (Mi Cuit-CS and 45C-20min, hot/cold salmon)
6. Mole Curry Avocado Roulade- filling 72 hr iberico pork cheek (57C) diced with jalapenos, onions, red peppers and combined with a mole-mughal curry sauce. Side of guacamole puree.
7. Lobster (55C) and Iberico Cheek (72hr 57C) Lasagna - a modified TFD langoustine lasagna
8. Smiling raita tortilla curry risotto
9. Sweet and sour pork-Iberico chop (57C-45min) maple walnut sweet potato (90C-45min) Krout
10. Nixtamalized celery root dumplings (+3hr poach in horseradish cream-90C)savory oxtail (100r 57C) granola akaushi strip (55C 2hr) polenta
11. Vodka and grapefruit sorbet
12. Strawberry amaretto sorbet with exploding chocolate gateau
Not shown-chocolate passionfuit bon bon, nitro poached margarita foam
