Gourmet Society.. Holiday Dinner

Surf & Turf

Waygu Beef Carpaccio with Whole Grain Mustard Ice Cream

Scallop Carpaccio with Creme Fraiche and Sturgeon Caviar

*

Artic Salad

Granite of Salad Greens, Tomatoes, Balsamic Vinegar

*

Lobster Consomme

Sherry Noodles and Lobster Sausage

*

Roasted Rack Of Lamb

Rainbow Carrots, Mint Cavair, And Yogurt Spheres

*

Veal Roulade

Veal Tenderloin, Mushroom Duxelle, Cauliflour Puree, Red wine Reduction

*

Fois Gras Brulee

Goose Liver, Custard, Seared Apples, Crostinis

*

Root Vegetable Cake

Carrots, Parsnips, Candies Beets, White Chocolate Ice Cream

*

Cheese Course

Caulhill Porter, Honeycomb, Smoked Gouda, Dried Apricots, Cherries

Thank-You for supporting the Gourmet Society. Best Wishes... Chef Perry

Gourmet Society - The Food

Homemade Ricotta Cheese

Olive Bread Crustini, Local Honeycomb, Dried Fruit

*

Caprese Soup

Tomato Water, Mozzarella Spaghetti, Basil Caviar, Balsamic

*

Butter Poached Maine Lobster

Brown Butter Powder, Lemon Aioli, Lobster Gelatin

*

Study of Pork

Belly, Butt, Tenderloin, Pickled Vegetables

*

Deconstructed Banana Split

Nitrogen Ice Cream, Banana Powder, Chocolate Syrup, Cherry

Gourmet Society - Behind the scenes

Kevin makes the Mozzarella Noddles with Agar
Oswald putting the finishing touches on the Caprese Soup
Nitro Dip-n-Dots

Enver loves getting his picture taken!

Club Manager Meeting

Culinary Academy II

Molecular Gastronomy

Menu

Trio of Popcorn

A Demonstration of Tapioca Maltodextrin using Truffle Oil,

Bacon Fat, Nutella

*
Fruit Salad Soup

Sperification Techniques using Sodium Alginate

And Calcium Chloride

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Surf and Turf

Flounder and Hanger Steak Prepared Sous Vide

*

Panna Cotta

Techniques of Agar, Vegetarian Gelatin

2nd Gourmet Society

Coconut
"Sphere"
with Vanilla Pineapple Compote with Mint








Lomi Lomi Salmon
Salt Cured Salmon tossed with Pineapple and Tomato served with Curry Foam and Cilantro

Goutmet Society August cont.

"Duck Crusted Ahi Tuna"
We took the Duck skin and binded it to some ahi tuna with Transglutimase (formented protien powder) and then seared the skin side to render the fat. The Tuna was then sliced and served with seaweed salad, Papaya Puree, and Soy Sauce.


Pork Tenderloin "Sous-Vide"
We marinated the Tenderloins in Sake and Miso for 12 hours. We cooked them "under vaccum" for 2 hours at 128 degrees. Finally we pan seared them and served the Tenderloin atop Gingered Spinach, Sushi rice, and Guava BBQ.













Dessert Sushi; Compressed Pineapple Roll;
Vitamin Water Cavair; Watermelon Sashimi;
Warm Chocolate Soy

Gorgonzola Cheese Marble

Gorgonzola, Boursin, Fontina, Pistacios, Macadamia Nuts, and Black Peppercorns and Pounded together to take on the appearance of Marble. Garnished with Figs, Balsamic Reduction, and Micro Greens



"The Gourmet Society"

1st Monthly Gourmet Society

Our first Gourmet society dinner was a great success. I would like to thank all the adventurous dinners who participated for making it a memorable evening. For the first course we took a page out of Thomas Kellers book "Under Pressure" We used compressed watermelon to create a tar-tar and used Sodium Alginate to create an "egg yolk" out of Mango. Also Pictured is a Seared Fois Gras on Brioche Toast Points, Sous-Vide Onion Confit, and Blueberry Gastrique.