Did a nine course tasting menu for a few co workers yesterday.
1) Chicken skin (adapted from alinea cookbook)
2) BBQ candy (from alinea cookbook, used Beta Joule for the pork)
3) Fried egg yolk, jalapeno whipped cream, pickled onion. (used beta Joule to cook the eggs to 63C)
4) Hot potato Cold potato (adapted from alinea cookbook)
5) Peach confit, tomato confit, CS Pastrami. (used Beta Joule for the pastrami)
6) Salmon 45c, avocado, Basil granola. (used Beta Joule for the salmon)
7) PC Risotto, chicken fricasse, asparagus, brown butter sabayon, parmesan foam, cripsy quinoa. (Used beta Joule for the chicken and brown butter sabayon). No picture
8) Milk and honey, from the Nomad cookbook. Milk ice cream, buckwheat honey, honey brittle, honey oatmeal cookie crumbs, dehydrated milk foam.
9) Peach ice cream, ricotta sauce, shortcake. no picture
