SUCKLING PIG & EXOTIC SALTS
habanero - lime fresco - black cypress - maldon - citron
BOTTEGA’S PROSCUITTO & PROSECCO
prosecco - daikon radish - fried foccacia
Our take on Michael Chiarello’s classic dish.
MOMOFUKU’S CEREAL BOWL
edible spoon - caramelized corn flakes - cereal milk ice cream - hibisicus gelee
Another masterful creation from our pastry chef, Jenna. She changed the Momofuku recipe a bit to highlight the berry season. Never really heard these two words together in a sentence, but all I have to say about this dessert is this : fucking cute.
BOUCHON’S CROQUE MADAME
house-cured ham - sous-vide egg - mornay
FRENCH LAUNDRY’S LOBSTER MAC & CHEESE
orzo - butter-poached lobster - parmesan crisp
This week we attempted dishes from famous restaurants. Here’s Thomas Keller’s mac and cheese.
TOFU CAPRESE
silken tofu - concasse tomatoes - daikon - soy dressing
FIVE-SPICED DUCK BREAST
cherry hoisin - daikon - ginger salt - pickled cherries
Had some leftovers and was messing around…
PIGGY PLATTER
jamon iberico stone ground grits/fried green tomato - pulled pork/espresso bbq - chicken-fried steak/sawmill gravy - house-made chicharones
We got in a whole pig from Marin Sun Farms and our in-house butcher, Cecile, broke it down and prepared each primal a different way.
ASTRO PUSH-POP
blueberry sorbet - lychee sorbet - strawberry sorbet
FROZEN WHOPPER
malted ice cream - shaved chocolate - funnel cake
CARNIVAL SNACK TOUR
cotton candied apple - malted ice cream with funnel cake & shaved chocolate - ‘astro pop’
This picture doesn’t really do this dessert justice. The Carnival theme was our pastry chef’s idea, and she really finished with a bang; it was like the 4th of July on a plate.
Cotton Candied Apple
Blue cotton candy with beet candied apples.
Malted Ice Cream with Funnel Cake & Shaved Chocolate
Eaten all together, this tastes like a Whopper.
Astro Push-Pop
This was my idea, which Jenna really committed to and helped with. When I say help, I mean she pretty much did the whole thing. It’s layered strawberry, blueberry, and lychee sorbet. It was made to mimic an Astro-Pop, but it looks a lot like a firework too.
PORK BELLY CORN DOG
fried zucchini - mexican street corn succotash - strawberry ketchup/honey mustard
This was our main entree for our Carnival menu. We transformed Mexican street corn into a succotash, which just made it even more amazing. We served the ketchup and mustard in a syringe for the guests to pass around. Gimmicky, but in good fun.
CONEY ISLAND CHILI SOUP
wild boar - creme fraiche sorbet - smoked cheddar
Took the chiili off the classic hot dog and made it into a soup. Topped it with a creme fraiche sorbet that worked beautifully with the hot, spicy chili.
COTTON CANDY
spun sugar - pop rocks
This was our tablescape for our Carnival menu. It was a communal amuse bouche before the dessert round.
CARAMEL CORN CUPCAKE
caramel popcorn - cornbread muffin - caramel buttercream
Another one from our Pastry Chef, Jenna.
NICOISE SALAD
lemon foam - fennel-pollen crusted tuna - baby fennel
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SALTED CHOCOLATE POPCORN
valhorna chocolate - maldon
OPAH FIVE WAYS : TORO SASHIMI
pea flowers - white soy - vanilla olive oil
OPAH FIVE WAYS : TRUFFLE OPAH TARTARE
compressed melons - filipino pink salt