Amuse Bouche Part 2

My amuse was beef tenderloin, sweet pea puree and horseradish sour cream. Quite yummy! I like how the green really pops.

Sean made smoked chicken salad in puff pastry cups.

Another one of Sean's creations. Smoked pork with pear compote.

Adam made apple mouse to go with his pork, cranberry relish. The pork had an orange-maple reduction on it. Delish!

Andrea's Duck on a mango puree.

Adam's duck with a chickpea puree and a sweet pea flower.

Andrea made "Caesar" amuse. Clams, celery, tomato juice and a spicy extreme bean slice.

Sean's mini herb goat cheese bruschetta.

Andrea again...... beef tenderloin and mushroom sauce on a potato chip.

My amuse was julienned pork tossed in a mango chutney, a dot of srachia and some pepper curls on a spinach puree. Yummy! Sweet and spicy....and the spinach seemed to bring it all together.

Lisa and I made a lobster salad topped with lemon zest and a green onion slice in a puff pastry shell. The shells are premade....good thing cause we needed to make 8 dozen of these babies! lol

Big Ass Beets!

Today when our organic greens delivery came in these babies were there too.

They are the biggest beets I have EVER seen!



Almost as big as a cantaloupe. And organic to boot!

Aren't they gorgeous!??

Adam strikes again!

So........ Adam was playing again today. Any idea what this powder is?


It is dried portabello mushroom gills! Crazy eh?!?! Most people throw them out but not Adam. He decides to dry them out and grind them up to a fine powder.

I think it is kinda of neat. It has a real earthy flavour. It left a nice taste in my mouth. I wonder what it would be like to make pasta with it? Black pasta made with out squid ink!?!? Might have to give it a try.

I think it would make a great garnish on a plate.....possiblities are endless really.

Amuse Bouche Part 1

I try to take pictures of the daily amuse bouche .....here are a few of them. Sorry for the quality of some......I need to buy a camera. The cell phone just doesn't do justice to some of these!




Rachel made a veggie amuse. Not 100% sure what was in it.....she had gone for the day before I spied these in the fridge!



Andrea made a parsnip/ginger puree then topped it with a piece of smoked salmon, a watercress leaf (organic- hence the holes in it! lol) a dot of balsamic reduction and a piece of crispy parsnip. It was delicious!

Sean's amuse-- smoked salmon "sushi" with cream cheese filling. wasabi dots on the side.

Dave made a pork confit amuse, the pork was marinated in a maple sauce, a soy sauce reduction and the dots are Sriracha. A hot chile/garlic sauce. Nice combo.

If you haven't tried Sriracha chile sauce you should! It is crazy how good this stuff is and how popular it is. Here is a link to a blog talking about her love of the sauce. Enjoy!

Lisa made an Asian Slaw with Pan seared Mahi Mahi, paprika oil.

A citrus lobster salad on puff pastry. Ice wine vinegar was added to give it a little sweetness.

Orange scallop ceviche on a cucumber slice.