Friday, October 26, 2007

Weekly Specials

Duck Leg Confit, Truffle-Soy Greens,
and Christmas Ale Poached Pear
Orange-Miso glazed Wild Sea Bass,
Thai style Udon Noodles

Here are my pears cooling. I didn't like the level of ale flavor they absorbed so I reduced the beer they cooked in with extra honey and cinnamon. Since Great Lakes themselves uses honey and cinnamon as favor components of the ale I didn't feel like I changed the flavor, rather enhanced them.

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