This week at Tastings we are focusing our energies at creating features that highlight classic French cuisine. Although some of us don't want to admit it, most of our basic culinary techniques come from the French. In fact we still use more French pronunciation in the kitchen than any other language.
In conjunction with the release of Beaujolais Nouveau 2008 this Thursday. We will be offering a selection of French cuisine all weekend. (click the link for a history of the third Thursday in November & the release of Beaujolais Noveau)
This week I a let some of my cooks get their feet wet and create these dishes. One of the most rewarding aspects of being a chef is to watch the forward progression that your crew makes. Being part of their evolution of young chefs is one of the most gratifying parts of this job. I am lucky to have a kitchen crew that are ALL young aspiring chefs. A great balance of young men & women, some with culinary school backgrounds, some currently attending, others with life experience, but the common ground here....they all are motivated to one day hold the title of chef.
Some of the dishes this crew has come up with for the weekend (pics to follow soon)
1. Lyonaise Salad
cage free poached egg, atop frisee salad, peppered bacon & house made croutons
2. Shrimp Beignets
sous vide carrot & cumin puree, lime & ginger chutney
3. Foie Gras French Toast
I am anxious to see what this one turns out to be, one of the Leads is taking this one on......