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To Taste Menu or Not To Taste Menu

partysugar — Mon, 11 Jun 2007 06:08:31 -0700

A few weeks ago I found myself at one of the Bay Area's top 100 restaurants, Redd in Napa Valley. My cheffie buddy and I glanced at the menu before deciding that there were too many delicious dishes to choose one each. So we decided to try the five course tasting menu.

A tasting menu, if you've never experienced one, is a fabulous way to sample small portions of several dishes. Usually everyone at the table is required to order the tasting and for each course a different dish is brought out. At Redd, the first course I tasted was the tuna tartare, while my dining companion tried the sashimi. We rotated plates half way through each course and were able to taste a total of 10 dishes from the menu! To learn more on tasting menus, and check out pics of the food I ate at Redd, just read more

Here are a few more things you should know about tasting menus:

They differ from a prix fixe menu, although are sometimes called the same thing. In a tasting menu, the chef chooses what he sends out, whereas on the prix fixe menu, you pick from a selection of entrees.
A tasting menu can be paired with wine (usually called the wine flight). With each course you will be sent a new half glass of wine that is specifically picked to perfectly match the dish you are savoring. It's more expensive, but fun to do if you are interested in wine and food pairings.
Tasting menus can often be expensive.

While you get smaller portions, it is very easy to fill up quickly on a tasting menu. Don't choose a tasting menu unless you are ready to eat a full, several-course meal.
If you happen to be at a restaurant known for their tasting menu get it!
Tasting menus originated in Europe and were thought of as a bohemian indulgence. Only when they were adopted in America did they become a statement of fine dining.

What are your experiences with a tasting menu? Tell me about them below!

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Hawaiian Airlines to Offer a "Tasting Menu"

YumSugar — Tue, 01 May 2007 12:31:19 -0700

We've had a few discussions about the sad state of airplane food, and we all know that first class customers usually get better meals than us lowly coach customers. The food in the front of the plane is usually nicer and presented better than that in the back of the plane, but Hawaiian Airlines isn't happy with just nicer & presented better. They've decided to take their first-clas menu to the next level by offering a three entree "tasting menu" complete with a specially made Pomegranate Passion beverage and mochi ice cream. Hawaiian Airline's President and CEO, Mark Dunkerley, stated:

"People want greater control over their travel experience. That's why we're giving customers more choices in every aspect of their travel on Hawaiian, from booking online to checking in for flights, and now with their dining in First Class."

I wish someone would send me first class to check it out... *sigh*

Since I know that's not happening anytime soon, I'll just have to talk about it instead. There are a total of 20 entrees designed for the tasting menu, but only 5 will be available at a time. For lunch and dinner, FC customers will select three of the five entrees to create their meal. For breakfast they will select two of three entrees as well as a plate of assorted fruit. What if they run out of your option? Oh don't worry, they won't since they bring along one of each per FC person. My theory is if you're really nice and since you've already paid enough to be in FC, they'll probably let you choose 4 (or all 5!) if you ask really nicely. To learn more about the entrees, read more

The entrees have all been created by award-winning Hawaii Regional Cuisine Chef Beverly Gannon and include Hawaiian Crab Cake with a Zesty Pineapple Salsa, Rock Shrimp and Lemon Pepper Ravioli with Creamy Sun-Dried Tomato Basil Sauce, and Chicken Tandoori with a tangy Makhani Sauce.

So if you're travelling from SF to Honolulu, or on any of Hawaiian's eight other West Coast routes, and you're flying first class, you're in for a treat. Those of you flying coach, don't be too sad, Hawaiian still offers complimentary meal service with a choice of one of three entrees designed by Chef Gannon.

Source: PR Newswire
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Come Party With Me: Wine and Chocolate Tasting - Menu

partysugar — Tue, 26 Feb 2008 08:28:11 -0800

What's on the menu at a wine and chocolate party? Chocolate of course! Have a selection of - sweet and savory, homemade and store-bought - chocolate treats. A variety of chocolate bars is a nice start especially when complemented with chocolate dipped pretzels, chocolate covered nuts, and cocoa nibs. Surprise guests with a pair of homemade chocolate appetizers: savory chocolate napoleons and chocolate and brie paninis. To take a look at these recipes, read more.

Savory Chocolate Napoleon
From Jacques Torres

Bittersweet chocolate, tempered
For the filling:
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
Place the cream cheese mixture in a pastry bag fitted with a star tip.
Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Voila!

Makes 40 napoleons.

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Chocolate and Brie Panini
From Giada De Laurentiis

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag semisweet chocolate chips
1/3 cup thinly sliced fresh basil leaves

Preheat the panini grill.
Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches.
Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6.

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Come Party With Me: St. Patrick's Day - Menu

partysugar — Tue, 11 Mar 2008 08:28:31 -0700

Even though Aimee's St. Patrick Day party starts after dinner, she's planning on providing guests with a small selection of Irish inspired snacks. It's always nice to have some food on hand, especially when heavy drinking is involved. This menu twists classic Irish flavors – cheddar cheese, dark beer, corned beef, and smoked salmon - into modern favorites.

An Irish cheddar and stout fondue is gooey and decadent. Smoked salmon puffs are easy to make in advance and divinely addicting. Reuben roll ups are the perfect drunk food because they taste like an Irish pizza pocket. For all of these wonderful recipes, read more.

Irish Cheddar and Stout Fondue
From Bon Appetit magazine

Ingredients

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Directions

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl.
Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat.
Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired.
Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Serves 6.

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Smoked Salmon-Stuffed Puffs
From Food and Wine magazine

Ingredients

Puffs
1 cup water
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
Filling
1/2 pound sliced smoked salmon
1/4 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Directions

Make the puffs: preheat the oven to 400° and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.
In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined.
Return to the heat and cook over moderate heat, stirring, for 1 minute.
Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250°.
With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.
Meanwhile, make the filling: in a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco.
Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.

Serves 10-12.

Make ahead: the unfilled baked puffs can be frozen for up to 1 month; recrisp in a 325° oven. The filling can be refrigerated for up to 3 days.

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Reuben Roll-Ups
From Taste of Home magazine

Ingredients

1 (13.8 ounce) package refrigerated pizza crust
1 cup sauerkraut, drained
1 tablespoon thousand island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved

Directions

Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles.
Combine sauerkraut and salad dressing.
Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up.
Place with seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.

Serves 8.

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Yummy Link: Richard Blais's 31-Course Tasting Menu

YumSugar — Fri, 14 Mar 2008 14:13:31 -0700

Earlier I mentioned that Top Chef contestant Richard Blais helmed several restaurants in the past. One of them was his own eponymous Blais, in which there was a 31-course tasting menu. Learn what it was like to eat there, warning, the photos are going to make you drool. - The Amateur Gourmet

Come Party With Me: Baby Shower - Menu

partysugar — Tue, 07 Oct 2008 09:00:09 -0700

When hosting a baby shower, be sure to consult the mother-to-be before selecting a menu. Her appetite may have changed, so ask her what she wants to enjoy at the party. My pal Denise has requested a delicious spread of savory brunch dishes. Thus the menu will consist of a crisp breakfast pizza made with hash browns and two types of cheese, home fries with peppers and onions, and crunchy slices of fried bacon. The pizza recipe calls for sausage, but I'll make a couple pork-less pies for the vegetarians in attendance.

Supplement the homemade items with easy, grocery store additions. Fresh fruit, plain yogurt, and an assortment of breads are delightful finishing touches. To experiment with these mouth-watering breakfast recipes, read more.

Breakfast Pizza
From Taste of Home

Ingredients

1 tube (4 ounces) refrigerated crescent rolls
1/4 pound bulk pork sausage or 4 pork sausage links, sliced
1/2 cup frozen shredded hash brown potatoes, thawed
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
1/2 cup shredded cheddar cheese
2 eggs
2 tablespoons 2% milk
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese

Directions

Separate crescent dough into four triangles; arrange on a ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly; seal perforations.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
In a small bowl, whisk the eggs, milk and pepper.
Pour over pizza; sprinkle with Parmesan cheese.
Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices.

Serves 2.

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Home Fries with Peppers and Onions
From Rachael Ray

Ingredients

2 1/2 pounds red skinned potatoes
3 tablespoons extra-virgin olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon grill seasoning (recommended: McCormick's Montreal Steak Seasoning)
2 teaspoons sweet paprika

Directions

Preheat oven to 500 degrees F.
Coarsely chop potatoes and transfer to a nonstick cookie sheet.
Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula.M/li>
Serve hot.

Serves 4.

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Fried Bacon
From Martha Stewart

Ingredients

1 pound bacon

Directions

Heat a cast-iron or other heavy skillet over medium heat.
When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes.
Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
Drain and reserve fat for another use, and repeat with remaining bacon. Drain bacon on paper towels. Serve immediately.

Makes 1 pound.

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Come Party With Me: Boy's Birthday - Menu

partysugar — Tue, 22 Jul 2008 09:00:45 -0700

For a boy's birthday party on Alcatraz, pack a portable feast of special dishes that wouldn't normally be found in the common ten year olds lunch box. Keep things simple with easy to eat chicken salad pitas. On the side offer a pasta salad packed with salami and cheese and small bags of chips (let each boy select their favorite bag of chips). Don't forget to pack snacks in case they get hungry while on the tour. Cheese and crackers, crunchy trail mix, and homemade fruit roll ups are filling without being too sweet.
For these kid-friendly recipes, read more.

Chicken Salad Pitas
From Martha Stewart Kids

Ingredients

3 stalks celery, 1 coarsely chopped and 2 thinly sliced
1 medium sweet yellow onion, coarsely chopped
1 carrot, coarsely chopped
2 sprigs fresh thyme
1 1/2 teaspoons salt, plus more for seasoning
2 (12 ounces total) boneless, skinless chicken breasts
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground pepper
1/2 cup slivered almonds, toasted
1 cup (from one 11-ounce can) canned mandarin orange segments
8 (6 or 8 inch) pita breads
8 lettuce leaves

Directions

Bring 2 cups water, chopped celery, onion, carrot, thyme, and salt to a boil in a medium saucepan. Reduce heat to a simmer. Add chicken; cover and simmer until cooked through, about 15 minutes. Transfer chicken to a bowl; let cool, then shred with two forks. Discard contents of pan.
Stir together mayonnaise, lemon juice, and mustard in a medium bowl. Season with salt and pepper.
Stir in chicken, sliced celery, and almonds. Gently fold in orange segments.
Cut 1 inch from top of each pita to open pocket. Fill each pita with 1 lettuce leaf and 1/2 cup chicken salad.

Makes 8; Serves 4 to 6.

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Pasta Salad
From Giada De Laurentiis

Ingredients

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Pasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Make vinaigrette: in a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped.
With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Serves 4-6.

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Trail Mix
From Taste of Home magazine

Ingredients

1 package (16 ounces) banana-nut granola
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 can (12 ounces) honey roasted peanuts

Directions
In a large bowl, combine all of the ingredients. Store in an airtight container.

Makes about 8-10 cups.

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Fruit Roll Up
From Better Homes and Garden magazine

Ingredients

1 6-ounce package dried apples
1-1/4 cups water
1/4 cup sugar

Directions

Turn on oven to 300 degree F.
In a medium saucepan, combine all ingredients. Bring to boiling; reduce heat.
Cover and simmer about 15 minutes or until fruit is very tender. Drain off any liquid.
Blend in a food processor. Line a 15 x 10 x 1-inch baking pan with foil. Spray with nonstick coating.
Spread fruit in thin, even layer over foil and bake for 35 minutes.
Without opening the door, turn off oven and let dry overnight.
Lift foil and fruit leather off pan. Remove leather from foil; roll it up and wrap in waxed paper.
The fruit leather will keep in refrigerator up to 3 months or in the freezer up to 6 months.

Makes 1 large 15x10 inch fruit roll up.

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Happy Hour: 2007 Feudo Principi Di Butera Nero d'Avola

partysugar — Wed, 30 Sep 2009 16:15:12 -0700

When selecting wine from a menu, sometimes I like to choose a varietal I've never heard of. Take Nero d'Avola for example. Up until recently, I didn't know this red grape (that's been grown in Sicily for hundreds of years) even existed. The bottle I tasted was 2007 Feudo Principi di Butera.

This lush and impressive red has a cherry aroma with a hint of spice and a smooth, velvety mouthfeel. The liquid is a deep garnet. It's unusual and exotic, but highly drinkable. With its appealing complexity and rich fruity flavor, the Fuedo tastes like an expensive bottle of wine.

Surprisingly, it's only $14, making it the ideal wine for a dinner party or hostess gift. Have you ever sipped Nero d'Avola?

Come Party With Me: My Birthday Party - Drinks

partysugar — Thu, 03 Sep 2009 12:50:16 -0700

There's lots going on with the drinks at my 28th birthday dinner. I plan on serving a different wine with each course, but before we sit down to the meal, I'll offer guests glasses of a specialty cocktail. Since the menu is rustic Italian, the cocktail features Italy's most popular aperitif and campari. When mixed with a sweet late-harvest wine and fresh-squeezed orange juice, the vibrantly colored spirit tastes far from bitter.

At dinner, I pair the salad with a crisp, dry, minerally Italian white wine. A fruity aromatic rosé will balance out the richness of the cheesy pasta course. For the seafood stew entree, I'll serve a light-bodied softer red wine.

Finally, there's only one thing to sip with the dessert: a slightly sweet sparkling wine! To check out the campari cocktail recipe, read more.

Late-Harvest Wine and Campari Cocktails
From Food & Wine

Ingredients

3 3/4 cups sweet late-harvest white wine, such as Riesling
2 1/4 cups fresh orange juice
1 cup Campari
Ice, for serving

Directions

In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours.
Fill tall glasses with ice, pour the cocktail over the ice and serve.

Serves 10.

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Happy Hour: Mo'Gingerito

YumSugar — Wed, 29 Jul 2009 16:20:09 -0700

Waiting for a table at a Caribbean joint a few weeks back, my friends and I were enchanted - possibly a bit too enchanted - by the ginger mojito on the cocktail menu. Fresh and crisp like the traditional rum drink but with a kick of aromatic ginger to balance the tang of the lime and the coolness of the mint, these mo'gingeritos were so good, I had to replicate the recipe.

While I have no idea how the restaurant made its cocktail, my at-home version tasted remarkably similar. So get gingery at your next Summer soiree with this delicious recipe