Plans for Friendsgiving 2019

I’m very early this year for my Friendsgiving menu plans! Inspiration started and I decided to just go with it. I’ve been usually doing dinner for four for the past couple of years because that means less glassware to clean but I want to do six people total this year… Here is what I have so far; I expect menu changes…

Egg on Egg on Egg
Sea Urchin • Soft Scramble • Trout Roe
Potato Foam • Pumpernickel Soil
(1st course)

Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
(2nd course)

5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
(3rd course)

Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
(4th course)

Pear Tart
Ginger Snap • Ginger Ice Cream
(5th course)

Lemon Verbena Cured Arctic Char Sandwich

This was one of the last morsels of food that I created before my tenure was up at Degustation. My watermelon “sushi” amuse bouche was on the tasting menu for awhile then and spring was turning into summer so it was the perfect time to change the amuse.

It took me a few tries to perfect this little bite! I experimented with the salinity of the cure, the time of the cure, and the thickness of the potato chip. I really hope I wrote down the recipe because I’d want to do this in the future, whenever I have my own place.

Anyway, here was the new amuse: Lemon Verbena cured Arctic Char, Salmon Roe, Potato Chips, Paddlefish Caviar, and Chive Batons.

Arctic Char with English Pea Soup

Spring is literally the best season! I couldn’t wait to get my hands on a case of sweet English pea pods in order to make soup… then I remember how painstaking the prep is… shucking peas is the most tedious task out there along with shucking fava beans and shucking chickpeas. At least peas have only one step, after blanching fava beans and fresh chickpeas, there is another step to take them out of their skins.

This is Cured Arctic Char with Marinated Salmon Roe, Shaved Golden Beets, Bronze Fennel, Radish Blossoms, served in a cold Sweet English Pea Soup.

Arctic Char Carbonara

I love Arctic char over salmon, cooked that is. I almost never use salmon in any of my cooked dishes. Arctic char is related to both salmon and lake trout. I think it has better flavor than both of those fish.

This was Olive Oil Poached Arctic Char Carbonara with Housemade Fettuccine, Smoked Trout Roe, Crispy Skin, and Micro Dill.

I took the skin off the char and fried it. As for the flesh, in a water bath at 50°C, I sous vide it in extra virgin olive oil for 40 minutes.

Scallop Crudo with Radish & Cucumber Juice

This is probably one of my favorite dishes that I’ve created and it was a hit on the 2017 Valentine’s Day tasting menu. It was so popular and well received that I put it on the tasting menu for the next 2-3 weeks and had it as a special too.

This is a Scallop Crudo with Pickled Daikon Radish, Cherry Belle Radish, Green Grape, Salmon Roe, Cucumber Juice, Tangerine Frills, and Purple Mizuna.