The final dish looked like this; a slice of chilled country style pork pate, mustard, cornichone, and toasted bread. Of course those are pickled red onion up front.
This cross section of the headcheese loaf gives a good look at what was previously pictured in the bowl. I pressed the mixture into small loaf molds overnight. I'm really glad I went through this technique because I found the texture and flavor of this headcheese far better than the pork pate I've made in the past. The texture of this was pleasantly soft and palatable; the favor was subtle, yet adequate. Where I can get the aroma of cinnamon and clove in the headcheese, I was smashed in the face with it like when I made the pate previously. The texture of the pork pate was hard, tough, and greasy tasting where this headcheese was very meaty yet soft, almost melt in your mouth. I lucked out for a first try and let the aspic reduce perfectly, not chewy, yet firm, what can I say, "Sometimes you get lucky."
This was a special scallop entree for the night; seared diver scallops over celery root puree with Swiss chard and carrots topped with a truffle hollandaise. A very good looking, well composed, tasty dish that didn't perform. I have a bad feeling the front of the house falls behind on the weekends because ironically I sell less specials when we do twice as many covers.
Our cheese plate had alot of thought and tasting put into it. The final, at least the current rendition is pictured here. Warm Lake Erie Creamy Chevre is in the cup, around the clock we have, a hard raw sheep's milk cheddar, Blooma a soft rind aged goat cheese from Lake Erie Creamery, and a grass-fed cow's milk Swiss with apples, nuts and almonds to round out the plate.
The final dish looked like this; a slice of chilled country style pork pate, mustard, cornichone, and toasted bread. Of course those are pickled red onion up front.
This cross section of the headcheese loaf gives a good look at what was previously pictured in the bowl. I pressed the mixture into small loaf molds overnight. I'm really glad I went through this technique because I found the texture and flavor of this headcheese far better than the pork pate I've made in the past. The texture of this was pleasantly soft and palatable; the favor was subtle, yet adequate. Where I can get the aroma of cinnamon and clove in the headcheese, I was smashed in the face with it like when I made the pate previously. The texture of the pork pate was hard, tough, and greasy tasting where this headcheese was very meaty yet soft, almost melt in your mouth. I lucked out for a first try and let the aspic reduce perfectly, not chewy, yet firm, what can I say, "Sometimes you get lucky."
This was a special scallop entree for the night; seared diver scallops over celery root puree with Swiss chard and carrots topped with a truffle hollandaise. A very good looking, well composed, tasty dish that didn't perform. I have a bad feeling the front of the house falls behind on the weekends because ironically I sell less specials when we do twice as many covers.
Our cheese plate had alot of thought and tasting put into it. The final, at least the current rendition is pictured here. Warm Lake Erie Creamy Chevre is in the cup, around the clock we have, a hard raw sheep's milk cheddar, Blooma a soft rind aged goat cheese from Lake Erie Creamery, and a grass-fed cow's milk Swiss with apples, nuts and almonds to round out the plate.
4 comments:
It all is very impressive, Michael. Two questions on the cheese plate. Which cheese is in the terrine? Is that the goat cheese? Second question -- how many people is the cheese plate meant to serve? Please tell me this isn't usually eaten by one person. I know I personally could make it through that entire plate, but that would be about it for my meal, I'm afraid. Unless, of course, those apple slices aren't to size and the plate is smaller than I think...
There is no cheese in the terrine, there is chevre in the cup on the cheese plate though, maybe that is what you mean. The terrine is all meat.
The cheese plate is portioned out to roughly 4-5 ounces of cheese total, which is in line with the amount of protien for a app. Shoot our calamari is 7 oz!!! The cost is 8$ i think, so it's definatly a deal, something thats sharable for sure. Personally I prefer cheese after entrees, and would never order a cheese plate for myself, only to share, it's as much a conversation piece as a plate of food.
FAbulous photos, Michael... if you serve these more than one night, perhaps your should print out the photos and post them on a board at the front of the house where the diners can see when they arrive... that might increase orders...
Starting an e-mail list for the Cafe would be an ambitious undertaking. I'm not all that consistent with the picture taking though. I'm glad to snap off just enough to keep the conversation going on this little blog. I am very glad you enjoy the photos.
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