Poached Egg with Asparagus & Speck

To the average person, this seems like a breakfast/brunch/lunch item, and it is. In many tasting menus, egg is a popular course to put on towards the start of the tasting.

So here is a Sous Vide Poached Egg, Asparagus, Smoked Speck, Crispy Shallots, Grain Mustard Dressing, and Micro Parsley.

Melon Salad with Smoked Speck

Five years ago, when I first started working at Degustation, I had a different variation of this salad from my mentor. I thought it was such an amazing salad and a clever play on Prosciutto e Melone.

What really caught my interest was how my mentor made the melon vinaigrette. You take the juice and the pulp from the seeds and use that in the vinaigrette! How cool is that?!

I put this on the tasting menu and it ended up on our new a la carte menu for late spring/summer.

So here is my Melon Salad with Cantaloupe, Honeydew, and Yellow Watermelon; Smoked Italian Speck, Bayley Hazen Blue Cheese, Black Olive Crumble; Dragon Mizuna and Malabar Spinach dressed in a Melon Vinaigrette.

*Click here to see this salad as an amuse bouche.

Speck on Pumpernickel Toast

Meyenberg’s European Style Goat’s Milk Butter is one of the best products out there. You have to get your hands on this stuff! Luckily for me, I can order this via my job. I can eat this butter on some toasted bread, non-stop, everyday!

But for this little amuse bouche, I whipped the butter so that I could squeeze it out from a pastry bag. This was Smoked Italian Speck on Pumpernickel Toast with Whipped Goat’s Milk Butter and Micro Parsley.