We do a lot of special events and restaurant buyouts where we get a chance to create custom menus suited to our guests needs. Here is one dish we served at a buyout in the restaurant. Parm foam, shaved parm, strawberry agar, balsamic redux, basil, fleur de sel, and freeze dried strawberry in liquid nitrogen.
I WORKED THAT STATION/Event!
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ReplyDeletehow many people did you do this for?
ReplyDeleteWe did this for the Epcot Chef's Gala which was about 1200pp, the dish was originally supposed to be a foie gras foam with strawberries but Disney has a no foie policy which they didn't tell us about until a couple days before the event so we changed it to parmesan and the combination worked out nicely. We have also dine this for our restaurant buyout as seen in the picture above for anywhere from 50-450pp. We set strawberry puree with agar, pre-shave the parm, balsamic redux in a squeeze bottle, have the parm foam in the gun and the freeze dried strawberries in the LN2 on the stationl. Then we build them in the boh, about 20-30 at a time depending on how many people we have and then they are finished on the station with the frozen freeze dried strawberry and handed to the guest.
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