Tag: plated dessert

Fire Cake

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Flaming piri piri marshmallow, candy coated chocolate mousse, honey caramel, candied cocoa nibs, dulce de leche crumb, pomegranate preserves.

This dessert captures the essence of the restaurant, more so than anything else I have created.  The concept of the restaurant is built around a wood burning kitchen that is open for the diners to see.  The kitchen is basically a wall of flames dancing in the backdrop of a delicious meal.  I wanted to bring a piece of that excitement to each table, I wanted to bring a slice of the action to each diner, I wanted the fire to be an integral part of the meal.

I am pretty happy with the outcome of this dish.  It is chocolate based but not too heavy.  It is not overly sweet, it is gooey, an array of textures backed by a fruit component, and a hint of spice.

To be honest, I have been working on this dish for a while, documented here Table side Effigy and here Wait for It and again here Version 1.0

Still, this dish is not done yet.  It still has to evolve into something greater, into something better, into a new identity.  It is always hard to top a winner, and the challenge leaves a lot of room for disappointment.  Nevertheless, I only see room for potential.  The evolution continues.

 

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VDAY 2017

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Red Wine Velvet.  Dark chocolate, red wine, toasted almond, red rose petal, pomegranate.

This plate is a celebration of love and sensuality.  Chocolate, red wine, and roses- all the things a luck lady wants to receive on this Hallmark of Love Holiday.  Complimented with almond and pomegranate, a dark chocolate ganache cake spiked with red wine is the centerpiece.  All the flavors are aphrodisiacs, the texture is very rich, smooth, and deep.  Topped with cold, creamy toasted almond ice cream, below a tangy pomegranate glaze, paired with crunchy rose petal candy and caramel almonds, red wine pearls strung along, this is memorable dish was created to enjoy with love.

Now that its over, more!

Good God restaurant week was the cherry on top of hell after the craziest 8 months I have ever known.

Then valentine’s day, the couples haven of romance and dining out.  That particular weekend was met with a mountain of challenges, a rant in which I will keep to myself.

Today is the day after, the day when I wish I could call in sick and hide in bed sheets all day, fogetting that I even exist.

No, instead I press on with much needed changes.

Goals to get done as soon as I can:

Pao  de queijo improvement project

Manioc crackers

Cassava Crepes

New 3 leches

New self bruleeing dessert

New fire cake

New pionono

Fry bread

Pan de chapa with cheese accoutremente.

After taste testing and making the recipes fool proof, then the staff has to be trained, details have to be written, then everything costed out.

It’s an unending circus of creating, and I love it.  Tiredness and loss of motivation be damned, we have to plan for spring.

 

It’s not a Sundae

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This is the realization of an ice cream dream flavor.   Presented above is yerba mate ice cream, fernet spiked fudge, fresh mint candy, candied cocoa nibs, and creme chantilly.

The vanilla ice cream base is infused with mate tea before it is spun.  A rich, thick, gooey dark chocolate fudge is finished with a moderate hand of fernet- a minty herbaceous digestif that is a staple in the Argentinian liquor palette.  Here I combine two flavors that demonstrate a large culinary influence in Argentinian culture.

The ice cream is complimented with two crunchy textural items- a crumbly mint candy and the harder cocoa nib.  The mint candy is a simple ingredient that I am very proud of.  It is a method that I contrived by trial and a small dash of non-intention, or coincidence perhaps.  I wanted to make a candy cane concept that was crushed.  The main issue is that when you crush sugar candies they leave sharp shards that can impale the tongue.  I figured that candy canes must be made from pulled sugar, and from there I intentionally created sugar crystals.  Normally the crystallization of sugar in an end product is a mistake- it changes the entire texture to that of a sandy nature.  I took that effect and manipulated  it into a desirable form.  These large crumbles have a strong flavor of fresh mint leaves, that quickly dissipate after a few rounds with the teeth.

I am pretty much obsessed with candied cocoa nibs- they are just divine.  This very rich and bitter little nugget of raw cocoa responses alarmingly well to a dose of sugar-coating.

The final touch to the dish is a dollop of whip cream, a refreshing cloud of creaminess to lift the dish up, to add some air to the web of flavors and textures.

 

Coming Attraction

Prototype week at work means taste testing and tweaking.  Its time for the early summer dessert menu to sprout its warm weather wears.  Spoiler alert: everything must contain a berry.  Its berry season and I must exploit this seasonal ingredient fully.  We are all very impatient to have fresh food again, and I anxious to use fruit!

One example of lessons studied this week:

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The quarto chocolate is almost ready to hit the plates, it just need to be refined a bit more.  What’s on the inside you ask?  What exactly is it? Well, you are just going to have to wait and see…

Elemental Inspirations

The four elements of western culture are earth, air, fire, water.  The goal is to include these concepts in the dessert menu, to create a memorable experience and one the ties the diner to a deeper meaning than simply consuming food.  Eating, we take for granted, simply because since it is done so often it becomes mundane.  I am not of the opinion that Americans truly value everything that goes into their mouth as building block of who we physically are and who we become.  Dessert is not nutritious by nature, and I am not trying to make “healthy” desserts.  Dessert is a treat, and should be viewed as one- something special, something to make you feel good.  The reasoning behind wanting to incorporate classical earth elements is to subconsciously tie you back to the history of food, to mimic fundamentally how modern cuisine was formed, to tie the present into the constant past.  We are a reflection of our ancestors, we have a lineage drawing back to the basic building blocks of life.

How can I show respect to the four corners of life through a sweet dish?

Sounds like a challenge.