My boyfriend Rob and I are doing some Menu development right now for the upcoming season of our Restaurant. Rob is a Chef and this is the first year that he and I will be working in a Restaurant that my parents have owned for 10 years. So, we are planning ideas and cooking through a lot of them. My main role is to taste and critique, but I do have the occasional idea that makes it onto the plate.
The big theme for us is using the whole product. If we get a Lobster, we use the meat for a dish, the shells to make stock. This goes for all seafood. Things get a little trickier with some of the land proteins, but we are creatively finding uses for absolutely everything to minimize any food waste.
Bisque and Main
Last week we bought three chickens. The bones made a stock and the breasts made a dinner. The rest was used to make chicken chips, chicken gelatin squares and confit legs in chicken fat. Absolutely no waste, and it all tasted fantastic.
Confit Chicken leg terrine served with Fennel, Radish and Lemon Salad.
Wow that looks amazing!