With the help of my kids, we served a few flavors to a very small group. Explored a little, tried to keep the flavors familiar to what they like without it being too heavy. The truffle stock in the risotto is one of those flavor additionns that has allot of luxury, but isn't heavy. The salsify noodles helped helped to keep things light and al-dente helped one guest get past the texture of the clam (which I knew they didn't like). Small twists over all, went well. The cucumber salad, and look of the clarified tomato water and apple rotini were the most fund for me. :-)
Cryo-Poached Margarita with Orange dust (zest)
Scallop Cocktail
Pureed lemon poached scallop in a horseradish cocktail sauce with avocado puree and tarragon served on clarified tomato water gelle
Cucumber Salad
Pear Vinegar compressed cucumber with roasted walnut custard with spicy microgreens, walnuts and raspberry druplets.
Clam Linguine
Salsify noodles
Exploding Truffle Risotto
Luxury-Truffle explosion (aka Alinea) served on risotto cooked in truffle stock with fresh Perigord grated truffles.
Slow roasted (7hr) carrot with Curried Lamb Foam
Curry foam made with lamb stock, served with yogurt, lime fluid gel and cilantro
Sweet and Sour Pork
Pork Loin Chop served with Maitake Mushroom, Onion and Sauerkraut with Apple puree, sweetened dust and Tawny pork glaze.
Apple Rotini
Caramel Apple Rotini with Crème Anglaise and caramel apples (possibly the hit of the evening)
Mini Exploding Chocolate Passionfruit Gateau
With chocolate rocks, caramel sand and banana-hazelnut praline meringue
