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Setting up 5-6 course dinner (help)

ChefsPassion_404784

I want to cook a muticourse dinner for friends and family and I like to make a menu with some dishes of myself and of the CS site. What it will look like atm:

Amuse - Unreal Quail Egg https://www.chefsteps.com/activities/unreal-quail-egg

Course 1 - Hamachi (Cold)

Course 2 - Halibut (Hot)

Course 3 - Water and Oil soup (cold) https://www.chefsteps.com/activities/scallops-with-nasturtium-plum-peanuts-and-lime

Course 4 - Duck Breast, beet and chocolate (Hot) https://www.chefsteps.com/activities/duck-breast-beet-and-chocolate

Course 5 - Boeuf Bourguignon (Hot) https://www.chefsteps.com/activities/boeuf-bourguignon

Dessert - Black Forest Glen - https://www.chefsteps.com/activities/course-13-black-forest-glen

Maybe other recommendations for course 3 and 4? Not sure about the duck breast..

1. Will acid gels be capable to make 1 day in advance and vacuum packaging it?

2. Anyone tried the Water and Oil recipe before?

3. Someone with a nice idea as second amuse?

4. Beef chucks are not really good available over here. With what kind of beef would you substitute it?

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Comments

tshewman

1. Which acid gel? Almost seems like you have a "cold/hot" theme going with a couple exceptions. So, if you want to do that, then consider adding a hot or cold dish where appropriate (e.g. hot amuse -flavored consomme ) Re-chuck - if you are looking for something in the "beefy" category, go with a shank, cheek or shortrib. Duck then beef would be fine, but also given the earthiness of the two, without one won't hurt anything (IMHO). Nice menu over all but is there something that tells them who you are? What's your favorite as a kid? Maybe add that into the mix (with your newer version)? Basically, don't have a clue, but have fun! :-)

ChefsPassion_404784

Gel made with yuzu and lime/lemon. I want to make gels and purees 1 day in advance so I have more time to prep other stuff the day when the dinner will be

Any advice to plate the beef and duck warm? Just remove them out of the water bath and work fast or do you guys have some special tips and tricks haha ;p Can put them under the grill to give them some extra heat before serving.

tshewman

If making a fluid gel, yes, the lime/lemon and yuzu should keep fine (I have done this with lime and it worked well). To serve the beef and duck warm, first, keep the serving plates in the oven at ~190F (assuming they are not plastic). Next plate the meat second last and the sauce last (or tableside)

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Listen to @Todd_Shewman_38102 about heating those plates...with this aggressive menu a warmed plate can save your ass (has saved mine many times) if you run into the tiniest problem while plating. I have started putting mine in the microwave for 2 minutes when just cooking for me and my wife or even 4 people...

ChefsPassion_404784

I will go with a New York Strip steak because I don't think everybody will like the texture/fat when I SV cook a chuck. (Girls...) Would it be nice to cover that with the scallion ash as well or shall I just sear it after and serve it with a nice demi glace sauce and baby vegetables?