things that are making you happy

Discussion in 'General Chat' started by globetrotter, Feb 14, 2008.

  1. Thomas

    Thomas Senior member

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    [​IMG]

    NOICE![​IMG]
     


  2. kwilkinson

    kwilkinson Having a Ball

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    Thanks T-Bone.
     


  3. Rambo

    Rambo Senior member

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    Nice job Kwiky. I don't like the silver border but that's just a personal taste. Makes it look blingy.

    Why go for separate tasting and veggie tasting menu's?
     


  4. kwilkinson

    kwilkinson Having a Ball

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    Nice job Kwiky. I don't like the silver border but that's just a personal taste. Makes it look blingy.

    Why go for separate tasting and veggie tasting menu's?


    Thanks. This is just the holder. It might change. The concept is that it's a nice holder so that the daily menu can be taken and removed for people to keep if they'd like.

    The reason for the two separate menus is really just to not alienate potential customers (the fine print at the bottom mentions that we can accomodate any dietary needs or allergies), and also that's what a lot of nice restaurants are doing. Not to mention, my father is a vegetarian, so for 22 years I've seen how hard it is for him to go to a mainstream restaurant or any restaurant really, and be taken care of. The idea is that vegetarians don't necessarily love food any less than us meat eaters, and they deserve to be taken care of just as well. Besides, I know from experience that if you can accomodate a vegetarian and make them happy, they're a much easier person to turn into a repeat customer/regular than other people with larger dining choices.
     


  5. Rambo

    Rambo Senior member

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    Besides, I know from experience that if you can accomodate a vegetarian and make them happy, they're a much easier person to turn into a repeat customer/regular than other people with larger dining choices.
    This is VERY true. It's almost impossible to find haute vegetarian cuisine. Are you planning a menu for the rest of us small timers?
     


  6. GQgeek

    GQgeek Senior member

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    [​IMG]

    I bet you liked writing executive chef at the bottom. Paste the menu though. It's too hard to read from the picture.

    Btw, is it normal to call it "Vegetable menu" instead of vegetarian menu?
     


  7. kwilkinson

    kwilkinson Having a Ball

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    This is VERY true. It's almost impossible to find haute vegetarian cuisine.

    Are you planning a menu for the rest of us small timers?


    Not really sure. I like the idea of only having a tasting menu. Of someone coming to your restaurant and allowing you to take them on a journey, an unique experience they can't get anywhere else. Either way, this is just for a project for a menu planning/restaurant management class, so it'll stay like this when I turn it in tomorrow. A lot of the kids in my class are doing whatever is easiest, but a few of us, myself included, are taking the opportunity to brainstorm and get feedback on what we hope for 15 or 20 years from now in our dream future. I mean, nobody would ever come a restaurant with Kyle Wilkinson as the exec chef right now. They have no reason to. But after 15 years? 20 years? Who knows. But I'll do my best to try and get myself to that point. Maybe I'll change this plan over the next 15 years. I'm sure I will. Maybe I'll have a tasting menu, maybe I'll have a la carte, hell, maybe I'll decide that owning my own restaurant isn't my thing. Who knows.
     


  8. kwilkinson

    kwilkinson Having a Ball

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    I bet you liked writing executive chef at the bottom. Paste the menu though. It's too hard to read from the picture.

    Btw, is it normal to call it "Vegetable menu" instead of vegetarian menu?


    [​IMG] Yeah, that part felt pretty good. Some places call it vegetarian, TFL calls it "Tasting of Vegetables." I don't know what I like really. The more I look at it, the less I'm a fan of "Vegetable Menu." Just seems kind of bland and choppy I guess.

    Anyway, here's the menu:
    8 Course Chef's Tasting Menu
    Amuse Bouche
    Hamachi Sashimi, blood orange, heart of palm, ponzu, ginger
    Hudson Valley Foie Gras torcon with pickled ramp, rhubarb, and beet salad
    Intermezzo
    Cobia, globe artichoke, tomato compote, pickled garlic, nicoise olive
    Tea smoked Sonoma Libert duck breast, morel mushrooms, tarragon white truffle broth
    Intermezzo
    Wagyu, Japanese eggplant, sugar snap peas, oxtail consomme
    Artisanal Cheese Cart presented tableside
    Entremets
    Chilled hibiscus soup, guava sorbet, crisp meringue sticks, crystallized rose
    Black mission fig gelato, Gran Padano crisp, roasted black mission fig, port glaze
    Mignardises

    8 Course Chef's Vegetable Tasting Menu
    Amuse Bouche
    Citrus glazed Hass avocado, blood orange, heart of palm, ponzu
    Cold Sesame noodles, asparagus, pickled garlic, daikon, fresh tofu
    Intermezzo
    Roasted quinoa cakes, shallot, tart apple, goat's cheese
    Israeli couscous, roasted red pepper, nicoise olive consomme
    Intermezzo
    Red wine risotto with artichoke and lemon, parmesan broth
    Artisanal Cheese Cart presented tableside
    Entremets
    Chilled hibiscus soup, guava sorbet, crisp meringue sticks, crystallized rose
    Black mission fig gelato, Gran Padano crisp, roasted black mission fig, port glaze
    Mignardises


    Some things need changed. Looking back over it, there are a lot of pickled items. And I don't like that the regular menu has pickled items two dishes in a row. Too repetitive. And there's way too much starch in the vegetable menu, but that was hard as hell to write, IMO, which is why it's pretty boring.
     


  9. lechon&rice

    lechon&rice Well-Known Member

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    went out with my mommy today
     


  10. Piobaire

    Piobaire Not left of center?

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    Kwil, if there's a fairly non-chef way to make a torchon, you need to PM me with it.
     


  11. kwilkinson

    kwilkinson Having a Ball

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    Kwil, if there's a fairly non-chef way to make a torchon, you need to PM me with it.

    Painfully time-intensive, but easy enough to do. Hard to do really well, but easy to do in a decent enough way for you to get the idea. Takes 4 days, but only about 15 minutes of work each day. Let me know if you want it.
     


  12. MiloX

    MiloX Senior member

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    Beer Wench.... Still making me happy. [​IMG]
     


  13. GQgeek

    GQgeek Senior member

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    Beer Wench.... Still making me happy.

    [​IMG]


    Fuck that bitch. She's messing with Jessica.
     


  14. Cavalier

    Cavalier Senior member

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    Stacking paper courtesy of my arbitrage skills on eBay/Craigslist

    Things that are making me angry: eBay fees
     


  15. Rambo

    Rambo Senior member

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