Menu Project - Finished!

Finally. It's over. And the results were to my satisfaction, for the most part.
I did end up using a different title, but it's even cheesier than "Aroma Odyssey," so there's really no need to divulge it.
Without further ado (I've been adoing all over the place for the past 2 weeks):

[click to enlarge]

Big THANK YOU to Arthur for creating the beautiful layout, which matches so delightfully with my amuse bouche.

Amuse Bouche: Chicken Liver Pate, Grapefruit Gelee, Jasmine Tea Glaze

Blue Cheese Mousse & Pickled Plums on Endives

Avocado-Purple Shiso Grilled Rice Ball

'Fish Pie': Bass, Kombu-Gewurztraminer Cream Sauce, Nori Mashed Potatoes

Crispy Pork Belly, Jalapeno-Rosemary Oil, Cantaloupe Puree, Rosemary Sweet Potato Mash

Curry Pot de Creme, Oatmeal Stout Apple Fritters

Phew. A lot of sweat, a lot of yelling at M (have I mentioned that he's the best ever? 'Cause he is. Also, in the last photo, he is holding up a rumpled up down comforter to block from view the piles of greasy bike parts on the floor behind the plate), some laughter, some successes, some not-so-successes. A lot of learning. My favorites were the amuse bouche and the dessert, which I will most definitely be making again.
But no more cooking for me...for a few days.

It's a beautiful and mild night, so M and I biked to Ayada in Elmhurst. Riding through the suburbs of Queens on a warm night makes me feel like a kid again. Except I grew up in Palos Verdes. And actually it's speeding down the hills that makes me feel like a kid.
Every time I eat at Ayada, the food is even more outstanding than I remember it being. It's a meal that kicks you in the face, knocks you on your ass, and then gives you a big hug. We ordered too much food, and left nary a chili seed or a grain of rice on our plates. And the service is always warm and accommodating.

Now it's time to lie back on these laurels and watch one of the 200 movies that M downloaded in BluRay. Life's okay.

I'll be back in a few.

Menu Project: Aroma Odyssey

Cheesy title, I know. It's a work in progress.

Phew! Crazy past few weeks. I'm now working in the school's restaurant, L'ecole, and have been on the saucier station this week. I haven't sweated and hustled like this in...ever. Maybe ever. Maybe when I was on my high school tennis team, but I don't think I cared enough to hustle this much.

Anyway, here I am at my derelict blog. Our class menu projects are due next week, and on top of that, work, life, sleep, and trying to squeeze some fun and relaxation in to keep me sane, sadly blog has fallen on my list of priorities (even further down than it had been).

My menu's theme is Volatile Aromatic Compounds, and composing dishes with 2 base ingredients containing a major compound in common. Not a new concept by any means, but one that excites me and allowed me to learn through research and creative experimentation whilst working on my project. Which, after much thought and when it's too late to change it, I've realized amounts to 'flavor combinations.' So, essentially my theme is flavor. Great. Genius.

Anyway, I'll post the full menu later, along with pictures. For now, here's the first course (after the amuse bouche):

Pickled Plum and Blue Cheese Mousse on Endives, w/Plum-Thyme Vinaigrette and Toasted Walnuts

I've come quite a ways since a few months ago, I think.
Also, you'd never guess that the photo was taken by a sweaty, frantic and half-drunk, blue-cheese-and-mascara-smeared me, while the plate teetered precariously on the edge of a plastic folding chair within the approx. 1.5 sq ft of open floor space in our bizarrely overlit bedroom, nearly spilling onto the bedspread, would you?

It's due a week from Friday, so I'll be back [around] then.
Wish me luck!!