Old Menus Still Sound Fresh - CHEF JOSHUA ALKIRE

What’s old is new, and what’s new can sound old. Reliving past menus is fun because I still stay true to form.

A Menu For Pleasure

Mulberry and brie crostini with honey, chile and savory

Blue cheese and hazelnut stuffed Khadrawy date, panko fried and lemon dressed

Grilled zucchini cups with brunoise Parmesan, bacon roasted walnuts, chive, finger lime

Chiogga beet/candy drop grapes/mache/chervil/macadamia/honey dressing

Moroccan tomato sauced chicken leg “lollipop”

Halibut ceviche/cilantro flowers/white pomegranate, over yellow fin “poke” and diced golden potato

Golden nugget squash and toasted barley risotto

Broiled sunfish/corn “cream”/green dragon apple/caramelized onion Brussels sprouts

Loquat cake/passion fruit cream/balsamic cinnamon gastrique

Ran across this 5 year old menu recently. Thought it relevant as it’s still a great representation of my food, and what you get from a party with me. Apps are playful with sweet and spicy, and there are always two proteins. It contains seasonal produce driven ideas. Original cuisine and ingredient pairings along with a new to you items.

The “problem” with this menu is it will never be repeated. There were several ingredients that day that drove this menu in its direction. I’m not sure what their dietary preferences were, but it looks like they requested chicken and fish. Keeping every menu special and new drives my energy and focus. Without planning menus, clients are trusting me to present something they will love. I do not take that trust lightly and never will. I have enough respect for people and myself, to not let them down.