I gathered together photos of the entree's and desserts that I've been working on all year. I've put hella work into all of these. Some are my own featured recipes, some are recipes that I executed for other chefs, either way, delicious and guaranteed to bring life into this dead board. hopefully
also wtf no spoiler tags???
(https://i.imgur.com/puPpbBu.jpg)
First is a cold smoked arctic char, smoked at a solid 125 degrees, with a mixed grain tabouli, beet beurre rouge sauce, and rainbow microgreens
(https://i.imgur.com/EVoDIV1.jpg)
Second is a made to order Banana's Foster. Simple, but delicious.
Butter, brown sugar, vanilla, deglazed with rum, served with vanilla bean ice cream and orange zest.
(https://i.imgur.com/r1ZssaN.jpg)
Third is a grilled salmon with a snow pea puree, smashed sweet potatoes, and a calico grape relish.
We currently only source Sixty South Tierra Del Fuego salmon and its fucking delicious
(https://i.imgur.com/o1GCq6S.jpg)
Fourth is Linguine with a local yellow tomato pomodoro, smoked local red tomatos, local basil, and shaved parmesan reggianito
(https://i.imgur.com/fusDcoT.jpg)
Fifth is a pan seared Arctic Char with a blistered cherry tomato salad, balsamic reduction, and rainbow micros
(https://i.imgur.com/fxYg903.jpg)
Sixth is simply but amazingly delicious. Grilled vegan ribs courtesy of the Herbiverous Butcher, grilled asparagus, and a house made carolina bbq sauce
(https://i.imgur.com/41YaSR6.jpg)
Seventh is a Vegan Avocado Caprese, the precursor to the Vegan Rib entree
(https://i.imgur.com/91i0j6Q.jpg)
Eighth is my current favorite.
Rice flour dusted and pan seared halibut with a smoked corn and mushroom ragu, balsamic, roasted tomato and rainbow microgreen
(https://i.imgur.com/22ZkG9U.jpg)
Ninth is simple but reallllly hearty and delicious. 5 cheese lobster mac and cheese (cheddar, swiss, gorgonzola, parmesan, american(for creaminess), baked with gremolata topping
(https://i.imgur.com/kcNrfBo.jpg)
Tenth is a shrimp scampi. Angel hair pasta, argentine red shrimp, tomatoes, shaved parmesan. Sauce is just white wine, butter, s+p, chives as garnish.
this is one of my least favorites. i would actually execute this dish much differently, but our chef at the time was a dipshit
(https://i.imgur.com/JUmNuth.jpg)
11th is a huge favorite which won a few local awards
Housemade wild mushroom ravioli with local braised short rib, veal demi, and a grilled leek beurre blanc
(https://i.imgur.com/5bHN8Bk.jpg)
12th is a take on a classic caprese with our local tomatos and basil
(https://i.imgur.com/wWtMmid.jpg)
Last is another favorite dish, although i really dislike the plating in the photo
Jerk spiced tuna, seared rare, with a curried jicama slaw, and a roasted tomato jam
GOOD LORD man those all looked fuckin tasty
idk i just ate a fuckin ham sammy for lunch thats all i got
how would you recommend learning to make real food, just try a lot? maybe i should try more
also LCK is gonna have to cater BoyahCon 20XX (venue pending)
Quote from: C.Mongler on August 08, 2018, 09:53:13 AMGOOD LORD man those all looked fuckin tasty
idk i just ate a fuckin ham sammy for lunch thats all i got
how would you recommend learning to make real food, just try a lot? maybe i should try more
absolutely. just keep experimenting. its just food. and if you fuck it up, theres more food to try again
Quote from: C.Mongler on August 08, 2018, 09:53:33 AMalso LCK is gonna have to cater BoyahCon 20XX (venue pending)
225%yes
It all looks amazing. Wish we could smell and taste it.
Shit that looks good. Any breakfast dishes?
Quote from: Hiro on August 08, 2018, 11:25:37 AMShit that looks good. Any breakfast dishes?
i did a ton of breakfast my first few years. i don't really have any photos though.
my favorite is just a classic eggs benedict or eggs florentine
i love making a luscious hollandaise sauce
Eggs Benedict rules
Egg rules
man i dont ever go for fish but i want to eat all of these
These all look great and it's super cool that you're becoming a chef but "pomodoro" just means "tomato" so what exactly is a yellow tomato pomodoro
Quote from: Detective Spatchcock on August 08, 2018, 02:41:33 PMThese all look great and it's super cool that you're becoming a chef but "pomodoro" just means "tomato" so what exactly is a yellow tomato pomodoro
p; pomodoro is just a tomato sauce
yellow pomodoro is a sauce made from yellow tomatoes
It may be redundant but it is what it is
Tell the culinary community to suck my ass for that one
i'll make an announcement and let them all know
I love that there's another gourmet on the board. <3
dang
What are the menu prices of these? Would it cost me a full month's salary to eat at your restaurant? befuddlement
Quote from: Magyarorszag on August 13, 2018, 12:14:55 AMdang
What are the menu prices of these? Would it cost me a full month's salary to eat at your restaurant? befuddlement
We're an upscale casual restaurant, so some of the food has a slightly higher price point, but we still want to be approachable by a wider customer base. We're branded as a Farm to Table restaurant, so our goal is to emphasize the local farmers and producers as much as possible. But we're also connected to a hotel, so we have to cater to some of the most bizzare fucking people.
I'll list pricing in order of my photos
The smoked arctic char was $23, the bananas foster was $9, Salmon entree is $23, Linguine with tomato on tomato was $17, arctic char with blistered cherry tomato salad $21, neither the vegan ribs or "caprese" have been featured yet(soon), pan seared halibut is $26, lobster mac and cheese was $20, shrimp scampi was $18, the ravioli is $32, Caprese was $10, jerk spiced tuna was $28
That's actually within my price range. Maybe I'll take a visit. AWESOME
New features this week sillydood;
House made goat cheese gnocchi, zuchinni, yellow squash, roasted grape tomato, sage brown butter
(https://i.imgur.com/hdIEMMJ.jpg)
Fresh Seared U-10 scallops over a celery root puree, pickled beet and orange segments, and bacon tuile
(https://i.imgur.com/IKXwd8d.jpg)
Puff pastry with goat cheese, caramelized onion, tomato petals, dressed arugula, fig spread
(https://i.imgur.com/RxQqYb4.jpg)
Got a brand new chef and a whole new style of cooking. i'm thrilled
Please come cook for me. I'm drooling!!
god damn son
i've got so much more to share but i dont know
Quote from: C.Mongler on August 08, 2018, 09:53:33 AMalso LCK is gonna have to cater BoyahCon 20XX (venue pending)
was this canceled by covid? do i get a refund?
Quote from: strongbad on April 28, 2020, 01:26:12 PMQuote from: C.Mongler on August 08, 2018, 09:53:33 AMalso LCK is gonna have to cater BoyahCon 20XX (venue pending)
was this canceled by covid? do i get a refund?
now transitioned to takeout catering.
Place your orders by friday plz