More on that later.
“Carrot Tempura Smelt and “Beet and Sour” Sauce,
Garnished with Nasturtium and Garlic”
The carrot tempura was bell pepper juice and carrot juice based, then carbonated and made into a really light batter. The red in the sauce came from beets and there is a sweet and sour flavor of yuzu. Finished with garlic shoots and garlic chive. This next plate is from when I worked pastry on Saturday and my Pastry Chef had a new dish on the menu but was still tweaking the presentation. So I busted this out and he rolled with it. The portion size is almost exactly what he was plating before with just a slight loss in tuile size.
“Orange Julius”
Orange Pound Cake, Vanilla Yogurt Chiboust,
Tangerine Curd, Vanilla Creme Fraiche,
and Mandarin Sherbert
Okay now on the note about the change.
On Thursday morning I am leaving to Chicago (for the first time) because on Friday and Saturday I have a working interview at Alinea. I have been wanting to work for Chef Achatz for since the first time I heard of him. I am ready to show up and do what I have to do. I do not know what they will have in store for me so I am preparring for anything. Well I just wanted to let you know and wish me luck!
good luck man. cant say im not jealous ; )