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Article: How to Pace a Multicourse Dinner

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Michele_15901

Guys, can you please make a crispy Peking Duck and Momofuku's pork buns?

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justinkent505

I know that they made Momofuku's pork buns for family meal and documented it in their blog somewhere.

rene

One additional vote for pork buns

rbarmstro

This is awesome. Would love to see a class on fermentation!

merridith

This is wonderful and truly provides food for thought! I know about the portioning but other than the standard "fish, poultry, meat progression I never thought about the principles you consider. Love the rice pudding concept and the variation on the carrot cake from before. Thank you again...and again...

Sarah_162954

The dishes with the smallest touchpoints are technically like an amuse-bouche, right? I had a similar type experience at Aquavit in New York. According to the menu there were 8 courses, but with those little amuse-bouches, petit fors and tea, in the end it was upwards of 17 courses. They had no mention of these smaller courses on their menu, but we found it quite nice, like a surprise gift. Thank you for putting this analysis together, it really gives great insight and I will definitely be contemplating what I've learned here as I put together a tasting menu.