"Keep Moving Forward" is a quote from one of my sons favorite movies "Meet The Robinsons." It really is a great movie and one I don't mind watching 10 times in a row. But the line keep moving forward relates to an inventor who get excited every time he has a failed invention. So often we come up with dishes and I look at it and think somethings not right. More often than not it has to do with plating. Do we keep it high and tight, spread through out the plate etc. And often I get frustrated with myself for not being able to get the plate the way I want it to look. I was so frustrated the other night I hucked a spoon across the kitchen because I couldn't get my chicken to stay on top of the vegetables. I was also in the weeds and I didn't through the spoon at anyone just a wall. At the end of the shift I thought about keep moving forward. If you don't get the desired result keep moving forward. So I did and completly revamped our pan roasted chicken. I am much happier the dish. We are always refining, improving and revamping in the kitchen to make sure we are putting out our best.
Here is our new pan roasted chicken breast. We use Tanglewood Farms free range chicken from Winston-Salem. Leek and gruyere bread pudding, sugar snap beans, roasted garlic veloute and tomato fondue. It was a big hit this weekend.
We have been getting some fantastic NC coastal shrimp for about 3 weeks. They are super sweet. I have always been a fan of paella since I traveled to Spain when I was younger. We took the paella idea and revamped it slightly. We cook the shrimp sous vide in lemon, thyme and butter. The shells, and heads when we can get them, go to stock for the risotto. We serve the shrimp over a saffron,shitake, and chorizo risotto and top it with basil oil. I can't by enough shrimp to keep up with the demand.
Here are some shots of the guys and the pass this weekend.
Things to work on/new ideas
- Update dessert menu
- Floating Islands- on a caramleized white chocolate anglaise
- Death by chocolate- chocolate marquis, white chocolate and raspberry jelly, mexican chocolate pot de creme
- Cane Creek Braised pork shoulder- deconstructed NC barbecue, spaetzle au gratin and braised red cabbage
- Salmon, orzo salad, farmers market sorrel.
- Foam amuse bouches
- Hot Foie Torchon.
- Get to the Farmers Market- produce is starting to hit
- We need to get ECOS on Board