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Old 10-10-2007, 07:25 AM   #11
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
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" I would do an entire menu based on tapas "

I'd be first in line, I love tapas! Great looking dish you made!

Practice safe lunch. Use a condiment.
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Old 10-10-2007, 09:26 AM   #12
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Join Date: Jul 2006
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Originally Posted by ironchef View Post
I love doing appetizer specials because you can get more creative and you're not restrained by the whole "protein-starch-veg" standard that guests have when ordering an entree. If I had it my way, I would do an entire menu based on tapas or "small plates" style of eating, but most diners in Hawaii are locked into the traditional app-salad-entree deal.

This one came out pretty cool. It was a duo of yellowfin tuna and Rougie foies gras, with a pretty healthy piece of foie (about 2 oz. pre-cooked). The foam is made from Aji Amarillo peppers which are from South America. The other sauce is an heirloom tomato vinaigrette. I added a slice of Maui Gold pineapple to add some sweetness which balanced out the acidity from the vinaigrette and the heat from the foam. The greens are micro arugula which added some contrast in texture and flavor. Bon appetit!

"Surf and Turf" Duo of Pan Seared Rougie Foie Gras and Yellowfin Tuna
Maui Gold Pineapple, Heirloom Tomato Vinaigrette, Peruvian Aji Amarillo Emulsion, Micro Arugula

Looks good enough to eat! IC, I'll have one of those, please!

Wine is the food that completes the meal.
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