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Deep Plate’s second “Challenge” submission:  Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking challenging Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking.

Please review their submissions and vote on the poll to the right.   Voting will be through 11:59 pm on May 18th.  

         A special thank you to the chefs for their ongoing support.

 Andy Floyd’s Menu: 

     Antipasto: Peperone farcito

andyfloydpeperonefarcito

         Piccolo primo: potato flakes with potato leek soup

     andyfloydpotatoflakes     

         Zuppa: Spring pea and caramelized onion soup

zuppa3

         Primo: Risotto al frutti di mare

primo1

         Segundo: Fig stuffed quail with polenta

 andyfloydfigstuffedquail

         Dolce: Tiramisu

 dolce

 

       

 

 Thomas Allen’s Menu

 

        Amuse Bouche — Fettuccine with braised garlic, Parmigiano Reggiano and reduced balsamic vinegar.

 

1-2

         

        Soup — Roasted carrot and leek soup with pancetta lardons and crème fraîche.

 

2-2 

         Salad — Heirloom tomato carpaccio with dressed frisée and gorgonzola frico.

 

3-2

         

        Appetizer — Pan-seared sea scallop with split pea purée and braised endive.

 

4-1

       

Fish — Pan-seared halibut over aromatic broth, spring vegetables, with tomato concassé and pesto. (Vegetables are baby carrots, white and green asparagus, assorted baby potatoes and pearl onions.)

         

 

       5-21

 

Poultry — Muscovy duck breast with sauce bigarade, fried polenta cake with wild mushrooms and roasted baby orange and red beets with kumquat coulis.

 

6-1

       

 Meat — Rosemary roasted rack of lamb served on a bed of mixed beans — giant white, fava, aduki and lentils — and a potato galette, with chive oil.

  7-1

         

        Cheese/Sorbet — Burrata cheese with tomato sorbet and basil oil.

 

 

 

8-1

 Dessert — Strawberry mascarpone roulade with toasted almonds, toasted coconut and strawberry coulis.

 9-2

 

To participate in the June 2009 Exercise, please e mail jeffrey@bauscherinc.com.     

 

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