78 Degrees Presents: A Harvest Dinner

September 15, 2013.Reading time less than 1 minute.

The Harvest Salad.

A salad of fresh vegetables, herbs, flowers and fruits.

Lobster Bisque.

Slow poached lobster, reduced lobster stock fortified with cream, foam and tarragon

Steak and Potatoes.

Sous vide steak with sauteed green beans, roasted potatoes, and a wild mushroom jus.

Freezie.

Cucumber, ginger, apple, pear, and pineapple.

Strawberries and Pistachio.

Microwaved pistachio sponge, pistachio ganache, sous vide strawberries, strawberry chantilly, brown butter and coconut powder, cinnamon ice cream.

Birthday Cake.

Blueberry ganache, grapefruit gelee and sponge, mascarprone cheesecake.

Mignardises.

Tonka bean macaron, pineapple and popping candy aerated chocolate, passionfruit and coffee bonbons.

The Harvest Salad

September 11, 2013.Reading time less than 1 minute.

Herbs, flowers and vegetables were hand picked just before service.

We began with fire roasted cherry tomatoes, slow roasted yellow pear potatoes, compressed black cherry tomatoes with balsamic, compressed yellow brandywine and japanese oxheart with cider.

We then placed baby zucchini halves, beans and flowers in various spots of the plate.

Then we add purple haze carrot ribbons, heirloom carrot diamonds, cucumber curls, and garden peas.

Finally we topped the harvest salad with thai, purple, and genovese basil, arugula leaves and flowers, assorted herbs.

Compressed Watermelon

July 19, 2013.Reading time less than 1 minute.

The watermelon was sliced to 1/4″ thickness and cut into squares. The squares are then arranged in vacuum chamber pouches and sealed on high with 1.5 Tbsp of liquid of your choice. (In this case, lime and ginger syrup)

The final product of a compressed fruit gives it more flavour and changes the overall texture of the original product.

Momofuku Daisho (Summerlicious 2013)

July 19, 2013.Reading time 1 minute.

Cherry tomatoes, tofu and nori.

For our first course, we have steamed buns paired with different types of protein for some good eating. We had a choice between burger, falafel, and shrimp. These steam buns, usually seen in dim sum restaurants and street vendors throughout china were brought popular into the food scene by David Chang. Since I was going to get the pork chop for my main, I’ve decided to get the shrimp bun. The shrimp bun contained a rectangular piece of fried shrimp cake, served with pickled red onions and bib lettuce, sandwiched between the infamous steamed bun.

Pork chop, corn, chanterlle, nori

There were 3 options for desserts this evening. Without looking at the list thoroughly, I automatically gravitated towards the crack pie. Similar to the tarte aux sucre, the crack pie’s main ingredients are sugar, butter, cream and eggs, everything essential in a French patisserie. It was served with a quenelle of whipped cream dusted with some powdered sugar.