Keep Moving Forward

"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
  

New Menu Layout

We have been making some changes in our menu style and layout and we have been really happy. Less is more is the theory. We have been running a two page menu with one side highlighting specials. We now only have one menu which we are printing on a regular basis, and changing pretty often so try and keep up. This allows us more flexability with what's in season. We can change on a dime if need be and we are having a blast with it. This week we are looking at 2 new items going on.

First is a wild stripped bass bouillabaisse broken down. We are going to grill the bass and serve it with a slightly spicy bouillabaisse sauce, rouille croquette, and french bean salad. I
ll try and get picture up soon.

The other is Braised Cane Creek Farms pork butt with spaetzle au gratin, braised red cabbage, and spiced cider gastrique A big twist on Alsatian food and NC barbecue.

We have also been getting amazing NC coastal shrimp fresh!!!. It's been a long time since I have worked with shrimp this good. We are cooking the shrimp sous vide with butter, lemon and thyme and putting it over a spin off of paella. A saffron-chorizo risotto with shitakes, and topping it with basil oil.

Rib Eyes

We keep coming back to serving ribeye caps. Mainly because they are delicious, and probably the most tender cut of meat. But what else do you do with the cleaned center cut ribeye? Cut into steaks similar to filet mignon, or ribeye filets. Here are our two servings of each.
First we deconstructed a beef wellington and looked at all the components and put it back together like this:
Layers of ribeye "filet" with mushroom duxelle, puff pastry, and truffled mousse pate. Served over sauteed spinach. This was our first run and our sauteed spinach bled out immediately. So for service we blanch off our spinach and pressed it dry. This kept our plates lookng much prettier.
Here we do a take on steak and eggs with the cap. Poached egg sous vide, "tater tot" truffled red wine demi. I liked this dish a lot. But today we started a deconstructed pot roast using the cap. It is awesome.