Pate and events

Turkey day leftovers are as much a part of the restaurant as they are at my house. Utilization is key whether it's folding the candied yams into some pancake batter for breakfast or constructing the perfect turkey sandwich. This year we had a lot of trim from our birds so we bagged it up with some bourbon and a touch of maple syrup.

We ground in a bunch of neuske's smoked bacon with the breast meat and livers so it would help in the moisture department. Next we folded in choux paste instead of a traditional panade. The choux paste really helped the texture and gave it a light feeling. If I ever need to make turkey burgers I will be folding in pate choux. When doing our test pieces to check for seasonings it was cooking up nice, light and moist. When putting it in the mold we added some chunks of sous vide pork belly and golden raisins. In retrospect we should have vac'd the farce once in the mold to remove all air but it still turned out ok.
We made a quick cranberry mostarda from our leftover fluid gel and there you go

There is always some shrinkage after baking a pate, I wanted to eliminate all that fat leaching out so we bagged some up and put the circulator on 64C. Dropped it in for 1 hour and pressed it between 2 plates to cool overnight. When I'm back on Monday I will check the results.

Coming up this week at bluezoo
-chef's table december 2nd- 50 chefs from all over the country here to honor Jerome Girardot with a fundraiser for him family. The menu is going to be family style and for the most part classical french, so far here is what we have

-blanquette de veau
-cote de boeuf...artichokes barigoule
-loup de mer...canaveral white shrimp, bouchot mussels cockle, vadouvan shellfish butter
-chestnut agnolotti, nantuckets, shaved brussels, butternut
-tapas style raw bar- east and west coast oysters, uni, stone crab, key west middle necks, torro, and an assortment of sauces and garnishes in various forms
-hammock hollows greens, tableside salt roasted beets, goat cheese fondue, black walnut
-cheese!!!! couronne lochoise just got in yesterday, super funk doughnut shaped cheese to resemble the "Crown of Loches"(town of loches, Loire Valley), just one of many awesome cheeses that our resident frenchy ordered.
-Laurent will be creating 5 different custom desserts for the dinner

the next day we are off to the Ritz here in Orlando for the actual fundraiser where we will be serving rouget, black truffle "gnocchi", and a slew of other micro sized time consuming prep that chef has yet to let us in on. It will be interesting.

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