Pick Our Brain
II) Menu Development
Harmonious and Well Balanced
Incorporating varied yet complimentary flavors and textures, as well as adhering to the other constants-proper consistencies, balance of acid/sweet, savory and acrid.
Dish Development and Execution
Have a Vision: The big picture but most important -The end result
(Keeping in mind tools/ equipment, restrictions-dietary or other obstacles to execution such as personnel)
Develop the Mission: Organizing your team-How do I accomplish this
Plate, Platter, Vessel
- Components to the dish including all garnishes
- Communication of the vision and then the mission
- Assigning tasks to the right members of your team
- Communication of execution:
Cooking and Preparation Methods
Quantities
Time Frames
Re-stating vision
Organizing the tools for service
Equipment
People needed for execution
Canapés being at the beginning of the event may seem to some to be not so significant. To a chef, it sets the tone for the evening. Like all other aspects of the event, it deserves the same amount of attention if not more. You don’t have to break the bank to offer nice canapés. Be creative; make the most of bits and pieces that are leftover. Being resourceful will save on your food cost and keep your mind sharp.
Assorted Canapes by Gerardo Munoz
Soup is a simple and elegant first course. No matter the garnish, most components are able to be prepared in advance of dinner so pick up is a snap. Soup is the type of dish that once you picked up the spoon it is hard to put it down. This is great as it keeps the dinner on a good pace.
Provencal Fish Soup with Monkfish and Rouille Crouton By David Baker
Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention. -Auguste Escoffier
Proper portion size is not only important to minimize calories but most important, you will be able to finish your dessert. Vegetable medley that includes a small portion of starch, in this case a market bean and potato salad, is a great accompaniment to this roasted veal medallion for the main course. Once again the ambient temperature of the accompaniment and the roast that can be rested makes this an easy pick up at a restaurant or at your dinner party.
Roast Veal Tenderloin with Market Bean Salad and Yukon Potato by Andrew DeLello
It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad.
-CS Lewis
The Man who has no imagination has no wings. -Muhammad Ali
Dessert also does not need to be excessive. A refreshing tart, lemon or passion fruit, a nice sorbet, "Bob's your uncle." When your finished your dinner it is best to be satisfied but not feeling like you've overindulged.
