Originally Posted by kwilkinson
You want your entire meal to be the size of one course in a tasting menu?
You're going to be one hungry boy.
No, no, the idea is to cook many, carefully portion controlled courses every night.
Tonight was just a nice, casual dinner for me. I had:
scallop ceviche with gremolata foam
caramelized vegetables with garlic-anchovy-caper mousse
Berkshire pork prepared three ways with spicy star anise jus, local artisinal white polenta
mint - anise sorbet
braised beef cheek with morel jus reduction, pommes de terre au tourne
fleur de sel butterscotch tarte with sweetened creme fraiche
Ugh, I'm getting tired just making up these dishes. I hope my point is coming through.