ART OF CUISINE FINAL GROUP MEDIA

PRESENTATIONGrant & Kyle

PresentVermont Harvest Themed

Charcuterie Display

The MenuCharcuterie

A Veal Cheek and Pistachio inlayed, Prosciutto wrapped Pâté en Croûte

Head Cheese inlayed with Smoked Pork TenderloinSauces

Stone Ground Mustard Smoked Tomato Chutney

Preserved Composed Salad Pickled Eggs, Dilly Wax and Green Beans, Dried Roma Tomatoes, and

OlivesGarnished With

Amuse of Lemon Thyme Tuile, Quenelles of Goat Cheese, and Roasted Candy Beets

Amuse of Artichoke Hearts, with a Vegetable Mousse Spread, and Parsley Windowpane Potato Chips

Table Design

Display Plate Layout

Platter Layout

Platter Layout #2

Centerpiece The centerpiece is to be made out of

tallow. It will be a relief carving modeled after

the state of Vermont.

RECIPES: COLOR CODED BY TYPE

CharcuterieSauces

Preserved Composed SaladGarnishes

Pâté en Croûte The Pâté en Croûte will use Chef Michael

Gunyan’s recipe for the forcemeat, and will be inlayed with both veal cheeks and pistachios.

This will be wrapped with Prosciutto. Recipes for both the aspic, and Pâté en

Croûte dough are as follows.

Pâté en Croûte: DoughQuantity Unit Ingredient,

Specification1. Combine flour,

cornstarch, butter, and salt in a bowl of a mixer with a paddle attachment. Mix on low until well blended.

2. Add the eggs, maple syrup, and water and mix just until a dough forms.

3. Vacuum seal and allow to rest for 1 day before using.

3 lb AP flour

8 oz Cornstarch

18 oz Butter

1 ½ oz Fine salt

5 each Eggs

2 fl.oz Maple syrup

10 fl.oz Water

Pâté en Croûte: AspicQuantity Unit Ingredient, Specification 1. Whip egg whites until

frothy.2. Combine egg whites,

beef, mirepoix, thyme, parsley stems, and tomatoes in a stockpot.

3. Add COLD veal stock, mix well.

4. Bring mixture to a simmer. Stirring occasionally.

5. The beef and vegetable mixture will eventually harden and rise to the top.

6. Break a hole in the beef mixture to allow broth to bubble through.

7. Simmer approximately 90 minutes.

8. Strain through cheesecloth, degrease.

9. Adjust seasoning.

5 oz Egg Whites

1 lb Lean Ground Beef

4 oz Onion

2 oz Leek

2 oz Carrot

6 oz Tomatoes

.5 oz Thyme

.5 oz Parsley Stems

Pâté en Croûte: Aspic cont.Quantity Unit Ingredient,

Specification1. Soften gelatin in

cold water.2. Dissolve in hot

consommé or clarified stock of your choice.

3. To use in pates, while still warm, pour into the top opening in a pate crust until full. Chill to set. It will fill any gaps below the crust.

5 each unflavored gelatin sheets

To cover cold water

2 qt consommé

Pâté en Croûte: video on how to assemble.

click link for video

Head Cheese The Head Cheese will use Chef Michael

Gunyan’s recipe for the head cheese itself.

It will be inlayed with a brined and smoked pork tenderloin.

Recipe for the tenderloin is as follows

Head Cheese: Smoked Pork Tenderloin

Quantity Unit Ingredient, Specification

1. Clean and trim Pork Tenderloin.

2. Bring ingredients of brine together and simmer. Cool brine.

3. Brine overnight4. Smoke until 145

degrees.

6 oz Pork Tenderloin

1/4 cup Salt

4 leaves Sage

2 sprigs Thyme

2 cloves Garlic

2 Tbsp Sugar

Stone Ground MustardQuantity Unit Ingredient, Specification 1. Combine wine, onion,

garlic in a saucepan. Simmer for five minutes.

2. Strain, discarding solids. Save and set liquid aside.

3. Place mustard powder in a saucepan.

4. Add the onion, garlic infused wine, whisking until smooth.

5. Add remaining ingredients and heat until thickened, stirring constantly.

6. Transfer to nonreactive (ex. Glass) container and refrigerate for at least two hours to one day to allow the flavors to blend before serving.

16 oz white wine

1 oz whole brown mustard seeds

1 oz whole black mustard seeds

.5 oz chopped onion

2 cloves garlic, minced

4 oz ground dry yellow mustard

1 oz 2 tablespoons honey

1 oz oil

.75 oz salt

Smoked Tomato ChutneyQuantity Unit Ingredient,

Specification1. Smoke Tomatoes.2. Combined all

ingredients into a pot and cook on low.

6 each Heirloom Tomatoes

10 oz Honey

6 oz Onion

4 oz Red Wine/Cider Vinegar

.25 oz Coriander

.25 oz Clove

.25 oz Black Pepper

.25 oz Thyme

Pickled EggsQuantity Unit Ingredient,

Specification1. Once the boiled

eggs have been peeled and cooled, place them in a large 1/6 pan

2. Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.

3. Reduce the heat to a simmer and cook 10 minutes.

4. Remove the pan from the heat and allow the liquid to cool.

5. Pour the pickling solution over the eggs and seal tightly

6. Store in the refrigerator for a minimum of two days before using.

6 each Hard boiled egg

8 oz Cider vinegar

8 oz Beetroot juice

2 oz Brown sugar

2 oz Chopped onion

3 whole Cloves

1 oz Garlic

Dilly Wax and Green BeansQuantity Unit Ingredient,

Specification1. Cut beans for

final presentation

2. Steam beans in a steamer Cook until tender but still firm, Shock. Drain well.

3. Pack the beans into 1/6 pan.

4. Place garlic and dill weed . Add salt.

5. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.

8 oz Fresh Beans (wax and Green)

.5 oz Garlic

2 sprigs Dill

1 tsp Salt

10 fl. oz White Wine Vinegar

10 fl. oz Water

Dried Roma TomatoesQuantity Unit Ingredient,

Specification1. Preheat the oven

to 250 degrees F. 2. In pot of boiling

water, blanch tomatoes. Drain and refresh in ice water. Drain, peel, core, cut into quarters and remove seeds.

3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle with olive oil. Sprinkle with thyme and garlic.

4. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.

5. Bake until tomatoes begin to shrivel, about 1 hour.

2 lb Roma Tomatoes

10 fl oz Olive oil

1 tsp Fresh thyme

6 cloves Garlic

1/2 tsp Salt

1/4 tsp Ground Black Pepper

1/2 tsp Sugar

Amuse of Lemon Thyme Tuile, Quenelles of Goat Cheese, and Roasted Candy Beets

Quantity Unit Ingredient, Specification

1. Roast the beets in olive oil, and salt.

2. When cool Brunoise the beets.

3. For the Tuile combined the dry by sifting together. Then add the wet.

4. Bake @ 325 and as soon as they come out lay over rounded rack to form.

5. Form Goat Cheese into Quenelles and place on bottom of tuile. Top with beet

3 oz Egg white

2 oz Granulated sugar

1 oz Clarified butter

1 oz AP Flour

1 oz Lemon Thyme

8 oz Goat Cheese

1 oz Candy Beets

1 oz Yellow

.25 oz Chives

.25 oz Salt 1 oz Olive oil

Amuse of Artichoke Hearts, with a Vegetable Mousse Spread, and Parsley Windowpane Potato Chips

Quantity Unit Ingredient, Specification

1. Blanch artichoke harts before punching out bases

2. Combined reaming vegetables, with thyme, oregano, cornichones, and crème fraiche.

3. Add gelatin and allow to firm up

4. Cut Potatoes super thin. Place parsley leaves in between two potatoes and bake with a slip mat so that they stay flat.

5. Spread mousse on artichoke hearts and top with potato windowpanes.

4 lb Artichoke

3 oz Baby spinach

1 oz Leek

1 oz Shallot

.5 oz Thyme

.5 oz Oregano

6 Oz Crème Fraiche

.5 oz Parsley

2 oz Potato2 oz Cornichons1 sheet Gelatin

Monday’s Production

Make Pâté en Croûte Dough

Tuesday’s ProductionGrant Kyle

Clarify both stocks for aspics Smoke TomatoesBuild Pâté en Croûte Sweat mirepoix for head cheese

Pickle eggs and beans Build head cheeseOven roast tomatoes

Wednesday's ProductionGrant Kyle

Roast the beets Make Tomato ChutneyTurn and cook artichokes Turn and cook artichokesMake vegetable spread Make potato windowpanesBake of Pâté en Croûte Make goat cheese

Firing TimelineTime Grant Kyle

1:00pm Punch out Base of Artichokes

Make Tuiles

1:30pm Cut Beets Cut chives 2:00pm Carve Tallow Set up display table2:30pm Carve Tallow Set up display table3:30pm Build Amuse Build Amuse4:00pm Cut Pâté en Croûte Cut Head Cheese4:30pm Build Platter/plate Build Platter/plate5:00pm Display Platter Display Platter