Tuesday, February 17, 2009

Special Event Workshop...Valentine's Day Menu

The Workshop has a long standing tradition of preparing a special menu for a special lady every Valentine's Day. The menu is listed here to illustrate how various flavors can move through a meal so that each course is connected to the next and the last. If anyone is interested in recipes from this menu mention so in the comments section.

Valentine's Day 2009

Amuse Bouche
Fried Plantain Chip, topped with a Spicy Pineapple Puree, Cherry Tomato, Fresh Pineapple and a Caramelized Onion, Leek, and Shallot Vinaigrette

Caramelized Mushroom Tart with Leeks, Onions and Shallots

Leek, Parsnip and Apple Soup topped with Fried Sweet Potato Matchsticks

Spinach topped with Pineapple, Avocado and Orange tossed with Cilantro Lime Vinaigrette

Timbale of Braised Greens with Lemon and Shallots, Steamed Parsnip, Carrot and Sweet Potato with Saffron and Ginger Quinoa, Garnished with Bell Pepper Coulis

Lemon, Ginger and Mint

Pear Poached in Viogner, Rose Water and Orange Blossom Honey stuffed with Saffron Creme Caramel and topped with Reduced Poaching Liquid

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