It’s been a few days since I’ve added a post, so here’s a quick recap of the last few days of Garde Manger.
After making the Spring Pea Panna Cotta with Crab for two days, Warren and I switched dishes and made the Double Beef Consomme with Poached Egg, Chantrelles and Bacon. The actual consomme is served in a metal pot, while the plate has the mixture of chanterelle mushrooms, bacon and shallots, a poached egg on top and a port reduction. Warren focused on plating this while I focused on plating the vegetable terrine and country pate. These dishes are constants on the menu, but won’t be part of our final – we just make them for the restaurant. They’re classic French dishes that are very popular in the summer (both cold and light).
This is the Country Pate, served with mustard, cornichons, and a celery root cole slaw.
Below is the Vegetable Terrine. The terrine has red pepper, zucchini, yellow squash, eggplant and gruyere. It’s served with an arugula salad tossed in a lemon vinaigrette and a basil pesto.
Jason and I are off to the Astor Center now to do a wine and food pairing class – more on that when we get home… Enjoy the rest of the afternoon!