2009/09/14
At right is the tentative menu for Saturday. It may change a bit, depending on whether I can find any decent octopus today, whether I can get the texture I want on a pomegranate "squiggle," whether, for the second Saturday in a row, Chris Cosentino buys all the rose geranium at the market before I get there, etc. Also, here are a few scenes of very early prep:
Posted by Barzelay on 2009/09/14 @ 3:50 | Comments (6) | Lazy Bear
Comments
Very impressive menu David. It's amazing that you will be serving so many items, even with advance prep, with more or less one other helper! I've done menus with 3-4 courses for my wife and I and can barely pull it off.
Posted by: E. Nassar at September 14, 2009 1:20 PM
Are you kidding me? What on earth could you do with so much rose geranium? I suppose if you were doing large amounts of canning or something. Then again, I only think about home/personal use.
Posted by: Chris Fletcher at September 14, 2009 3:32 PM
E. Nassar, thanks. Actually, Jeanette will be devoting most of the time to service. I'd love to have a helper/co-chef. Want to volunteer?
Chris F., to be fair, there is only one vendor there with rose geranium. Also, to be fair, he said there were a few bunches still there when he left. On the other hand, he took a lot of rose geranium.
Posted by: Barzelay at September 14, 2009 10:19 PM
You know, I would've loved to help out. Sounds like a blast and a good chance to pick up some prep/cooking tips. Unfortunately I a m a few thousand miles away from San Fransisco, in Houston, TX.
Posted by: E. Nassar at September 15, 2009 6:58 AM
sounds really good, wish I could try it. I like the logo as well :)
Posted by: chicken fried gourmet at September 15, 2009 5:06 PM
I think I remember the booth you are talking about. It's right up front. I do really like it. I suppose I've taken every last bit of something before *shame*. I know the vendor, but there always seems to be so much when I walk by. It looks like it will be a stellar dinner. I'll be at the opera though during your degustation. Sigh. I'm really intrigued by the idea of pork belly with cinnamon. Are you keeping it completely savory, or is there some element of sweetness? Also, I'm wondering if you're doing some "magic" to those tomatoes to make it a "bursting" caprese. Hope your prep is going well...
Posted by: Chris F. at September 17, 2009 7:36 AM