Thoughts on Menu?

Hi everyone,

so i'm having some Friends over on fryday and i'm gonna cook something for them. I have most of the menu nailed down but i'd like some sugestions. Now this isn't supposed to be overly modernist, but i don't mind if your suggestions are. As for equipement i'd say i'm fairly well stocked. I have several sous vide baths, a chamber vac. a dehydrator and two whipped cream siphons and of course the usual stuff. I also have some modernist ingeredients in stock, like xanthan, agar, gellan, alginate, calcium lactate, sodium citrate.

So here's what i've got so far:

Starter: See below

Fish course: SV-cod woth cucumber noodles ala ideas in food and crispy fried chorizo

Main: sv-tri tip steak with roast potatoes and cherry tomatoes

Dessert: sv-grapes with goats cheese and parsley salad

So far i'm fairly happy with it. I don't see any major problems in terms of replication or something, but i'm kinda stuck on a starter and amuse.

As a starter i first thought of doing the pressure cooked squash soup from MCaH, but it seems a little autumny, compared to the rest. Now i'm thinking about a classic german soup called "Hochzeitssuppe" which is a chicken broth with noodles "eierstich", which according to my dictionary translates to royale and julienned vegetables, leeks and carrots mainly. And while i really dig that it seems a bit "low tech". So maybe something like CS Chicken Noodle Soup? Though i'm not sure if i can get avtiva before friday since it doesn't seem to be sold in germany.

I'm also looking for a nice amouse. I as thinking maybe a riff on insalata caprese, but i already have tomatoes in the main. Could swap those for beans though.

Any thoughts would be greatly appreciated.

Cheers

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Polly_Moyer_23958

How about a single duck meat stuffed wonton in some duck broth, or a single ricotta/basil stuffed rigatoni noodle over some stuffed fresh veggies? There is also a simple watermelon amuse made by cutting a cube of watermelon, melon balling a shallow whole in the center and filling it with watermelon juice you've made and drizzling with balsamic. Your meal sounds just wonderful I'd love to hear more about the SV grape and goat cheese dessert.

reck.harm

I already blogged about it: https://translate.google.com/translate?hl=de&sl=de&tl=en&u=http%3A%2F%2Fculinarygeekery.blogspot.de%2F I blogged in german, but the google translation holds up fairly well. except for the part about why i used a torch to caramelise the cheese. I figuired since i used cmenbert instead of goats cheese it might meld during caramelization, so i used a torch.

The watermelon-thing sounds interesting. Also i thought about doing a soething like grant achatz truffle explosion, but as a riff on tortellini in brodo, where i would put the brodo in the tortelloni. of course i would need a different first course then...

reck.harm

So after thinking about it some more i decided to ditch the soup and instead do a salat of vakuumcompressed wattermelon, feta and tarragon. and for an amuse i'll propably go with a beet sphere on wasabi creme fraiche.