Tweak

We've been working on the fall menu the last couple of days trying new recipes, techniques, and platings. Here is the first version of our "Broken Rockefeller". I can't tell you how many requests we get for this. I guess it makes sense, we have different selections of east and west coast oysters nightly and with all the requests for it why not put it on the menu but at least we can do it our way. We took all the components and broke them down then give the diner a version of the original for reference.



We start with mornay sauce that is gelled and pureed for a pudding effect. Next was the spinach and bacon. We start with a reduced garlic cream, emulsify in some bacon fat, then finish with spinach and blend until smooth. We breaded the oysters in corn flour from Anson Mills, some bacon powder and we're almost there.

Since plating this I have some more ideas to tighten up the plate, a parmesan component and a little more of the spinach bacon puree is needed for the fried oysters to be able to get the full effect. Some dots of the spinach puree around the fried oysters will help break that section of the plate up a little. We'll keep playing with it and see what happens, so far so good.