Kitchen Toro: MENU REDESIGN (V2.0)

The final project is due next Friday. I've studied the criteria, experimented on dishes in school and out, decided on a theme, meditated on a complete menu, searched for plates to fit the its style and bought the shoot materials. I've been posting drafts of the menu for the final project with the precis, continually tweaking things until it's finalized and now, finally, I've finished cooking all the dishes.

There were more ambitious plan for six additional dessert dishes and a homemade beer. The desserts will have to be cancelled and the beer is fermenting but there's just not enough time so it won't be included in the bound book. It's now time to pull together the book with the introduction and the costing. I'm still not quite finished.

See the menu on the jump now with pictures next to the finished dishes and links to the posts which described how each was made and conceived.

REMINAGINED CLASSICS FROM GLOBAL DHABAS

Dhabas are homey restaurants found along the highway in India that serve local cuisine. Between attending the French Culinary Institute and working at the Dining section at The Times, I've eaten some good food in some of New York City's trendy restaurants and enjoyed haute cuisine. But some of the food I've enjoyed most during this time and overall are still the simple standard dishes I find at local haunts. Two of my favorite upscale restaurants that I've visited since January are A Voce and Momofuku Noodle places that serve meatballs and soup. The idea is to upscale standard comfort dishes you'd find in cozy, down-home, hole-in-the-wall restaurants of different cuisines.

MENU

APPETIZER

Frozen Caprese

Homemade Mozzarella Ice-Cream, Tomato Ice-Cream, and Basil Ice-Cream with Balsamic Vinager Watercolor and Fried Basil Leaf

or

Bul Go Gi

Rib-eye steak, rice kimchi paste, romaine lettuce and seaweed wrapped in rice paper, served with kimchi and sugar-soy dipping sauce

PASTA

Pierogi In Seven Bites

Seven Pierogi: Potato Dandelion, Roast Garlic, Beef With Almond Paste and Raisins, Sauerkraut and Bacon, Potato and Cheddar, Saffron Mushroom Duxelles, and Wasabi Yams, Accompanied by Apple Sauce With Chili Peppers, Beet Chevre, Horseradish Sour Cream and Broccoli Sprouts in a Grapefruit Vinaigrette

or

Pho

Beef consommé with homemade plum paste rice noodles, spicy pork and beef meatballs, thin cuts of beef and tripe, porcini, cremini and oyster mushrooms, green onions, mint, lime, bean sprouts and chili peppers topped with a poached egg.

FISH

Seared Gravlaks

Citrus, Salt and Tequila Cured Salmon Sauteed, with Korean Flaked Chili Pepper Mashed Potatoes and Braised Arugula

or

Stoplight Ceviche

Cod With Lime Juice and Cucumbers; Shrimp In Lemon Juice With Green Peppers; Scallops in Grapefruit Juice With Yellow Peppers, Tuna In Orange Juice With Orange Peppers; and Cod, Shrimp, Scallops and Tuna in Pineapple Juice With Red Bell Peppers Served in Fried Plantain Scoops; Accompanied by Roast Corn, Tomato, Avocado and Pineapple Salad and a Shot of "Tiger's Milk," a Mixture of Ceviche Juice and Vodka.

ENTREE

Murgh Makhani

Cornish Game Hen 'Butter Chicken-Style,' Spicy, Butter-Tomato Cream Sauce; 'Saag Paneer,' Spinach With Homemade Paneer Cheese; Indian Naan Bread; & Cucumber-Radish Raita, Yogurt

or

Steak Frites

Pan-seared Filet Mignon Au Jus, With Sauteed Granny Smith and Dried Apples, Oyster, Cremini and White Mushrooms, and Light Greens with Orange Vinaigrette and French Fries Sprayed with Framboise Lambec Reduction served with Chili-Pepper Aioli

DESSERT MENU

Kha Niao Man with Cha Yen Ice Cream

Thai Iced Tea Ice Cream with Coconut Sticky Rice and Fried, Wonton-Wrapped Banana Slices With Chocolate Ganache Trimming