My tafe menu

[Zemus]

So to qualify as a chef all apprentices need to plan/cost a menu (we're given a strict budget of $300, which needs to cover a 3 course for 40 people), and at the end of the year run a restaurant using your menu.

This is my menu i've come up with:



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Updated! pics in spoiler [spoiler]

My restaurant day was just a few days ago,
I ended up changing quite a lot of the menu since making this post originally, heres some pictures from the night.

Entrees:


Mushroom and truffle vellutata, served with croutons parsley oil and rosemary flowers.




Pumpkin gnocchi with salsa soubise, pancetta and raddichio.


Mains:


Snapper fillet with caponata, salsa dragoncello and onion confit.



Lamb ragu with tagliatelle, grana padano and basil oil.


Desserts:


Chocolate Tartufo with almond earl gray crumble.



Strawberry torta with cardomom cream

[/spoiler]

:]

[Mojo]

No I don't want burnt butter.

[Zemus]

No I don't want burnt butter.

yes you do

[PineappleTom]

Genuinely like the look of them. Browned butter sounds tastier than burnt butter to non-professionals! :)

[Billy O]

I'm a massive foodie. But I don't understand most of them words. I'm sure it's tasty though.

[Wayshow]

Agree with tom on the burnt butter comment, but this shit looks yummy!
Have you thought about garnishing the mushroom soup with anything (i.e. leek)? If you did, include it on the menu

[Fatboy Rules]

 :erm:

[Devin]

To be honest, it looks good BUT I don't know what half of those items are tbh

[I CE Y]

 -.^

[Zemus]

I'm a massive foodie. But I don't understand most of them words. I'm sure it's tasty though.

To be honest, it looks good BUT I don't know what half of those items are tbh

Ravioli - small bits of pasta which can be filled with vegetables/meat etc. filling mine with pumpkin


Tagliatele - Pasta, a touch thicker than spaghetti

Ragu - A ragu is a meat-based sauce, few different ways you can make it but i'm doing mine with red wine and tomato puree, carrot celery onion, and slowly braising it until the meat is tender.

grana padano is just parmesan cheese, cheaper variety of parmigiano reggiano

Salsa verde is just a green sauce made with basil, parsley, garlic and lemon. goes well with fish or even beef dishes

Tartufo is basically a layered chocolate ball



Doing mine with salted caramel in the center, white chocolate ganache around that rolled in coconut, and a thin layer of melted chocolate on the outside which when set will go hard. Making it crisp on the outside and a soft center.
going to scrap the banana idea though.
"Tartufo with creme chantilly and hazelnut praline crumble"


think that covered everything, ty for the responses so far (:

[Devin]

That looks freaking delicious

[Mike]

I don't know much about cooking but everything sounds good to me. Best of wishes to you and your 99 cooking dreams :)

[Mojo]

Send me one of those chocolate things pls. Or come to Texas and make me one.

[Scimmy]

that looks fucking amazing

[Kat]

the dessert looks really good!

[Chilli]

Looks decent zemus, If i was you id speak to leecable his profession is also a chef, and he is pretty damn good

[Zemus]

long bump!

My restaurant day was just a few days ago,
I ended up changing quite a lot of the menu since making this post originally, heres some pictures from the night.

Entrees:


Mushroom and truffle vellutata, served with croutons parsley oil and rosemary flowers.




Pumpkin gnocchi with salsa soubise, pancetta and raddichio.


Mains:


Snapper fillet with caponata, salsa dragoncello and onion confit.



Lamb ragu with tagliatelle, grana padano and basil oil.


Desserts:


Chocolate Tartufo with almond earl gray crumble.



Strawberry torta with cardomom cream



:]

[Anat]

Lamb ragu pls