I have been working a few days at my old job, and still have access to my old computer files. There was one menu I did to freak a cook out shortly before I left:
Ryan’s Demise
Terrine of kippered Alaskan Herring and Brussels Onions topped with a tranche of seared farmer’s paneer
Yakima Peach & Brandy flummery
Soufflé Omlette filled with pulled
Puget Sound Mud Shark loin and Oregon truffles
Sour Cherry Consommé, garnished with
angel food cake croutons
“Eggs Benedict”
A poached quail egg on a buckwheat blini with cured rabbit loin and duck fat sauce Choron
Civet of Nutria, “ala Portage Bay”
With foraged morels and local tomatoes
Demitasse of Oregon Grape and Salal jelly,
marked with Sweet Hyssop foam
Terrine of kippered Alaskan Herring and Brussels Onions topped with a tranche of seared farmer’s paneer
Yakima Peach & Brandy flummery
Soufflé Omlette filled with pulled
Puget Sound Mud Shark loin and Oregon truffles
Sour Cherry Consommé, garnished with
angel food cake croutons
“Eggs Benedict”
A poached quail egg on a buckwheat blini with cured rabbit loin and duck fat sauce Choron
Civet of Nutria, “ala Portage Bay”
With foraged morels and local tomatoes
Demitasse of Oregon Grape and Salal jelly,
marked with Sweet Hyssop foam
_____
Now I dodn't think that sounds too bad at all, eh?
1 comment:
This is a kind of creative writing I know nothing about, but: there should be a journal for publishing these. Chefs and food nerds would unwrap each issue as it arrives in the post, quickly turn and read the recipes, chuckling or snorting or stroking their chins in contemplation. It would be ORSOME.
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