Big Dinner Tonight.....

Fryguy,

Here's hoping you want more than "supportive" compliments.

It's a very simple, steak and potatoes menu.  At best it's "boyfood," and not very sophisticated.

A name like "skewers caprese" doesn't make tomato and mozzarella on a toothpick something else.   You can goose it by amping the quality on each of the few ingredients but unless you're getting bufalo mozzarella formed on the thighs of virgin cheerleaders it's still salad on a stick and still more Guy Fiere than Tom Colicchio.  It's... well... amateur.

The caprese stands as a pretty good metaphor for the entire menu.  If you want to make a good impression, you're going to need bust out quality and great technique, because you're certainly not going to get points on originality. 

Find another name for the salad.  If it's got tomatoes or endive, much less both, it's not a Caesar.  You can simply rename the same thing and do a heck of a lot better for yourself and your menu.  For instance:  Salad of Local Tomatoes and Endive, with Caesar Dressing. 

Too many tomatoes -- especially if you're thinking of having them in any way on the bruschetta. 

Too much chocolate too; one chocolate, not two.  If you absolutely must garnish with a chocolate cigarette, at least make it from white chocolate.  

You can do better on the menu, evenstaying with a retro, steak-house theme.  If you have time and are interested, I'll be more than happy to help you tweak it.

BDL

 

Okay.  Cool. 

Good luck,

BDL

 

I'd take what BDL said a little more to heart. These are potential employers you're feeding.

 

If I'd paid sufficient attention to the word "today" in the title thread, I would have kept my great big mouth shut and my raging ego on a leash.  Not that there wasn't some good advice, but "day of" was the wrong time to say anything other than "luck."    

BDL

 

Yes BDL you are talking my language

Whipped Caribou Parfait on Toasted Cranberry Brioche

Crisp Muscovy Duck Dim Sum with Dijon Lavender Yogurt ,Spiced Ginger Plums

Home Smoked Applewood Salmon on Sweet Potato Crisps

Chilled King Prawns with Horseradish Root & Tomato Relish

Organic Greens with Vine Ripened Tomatoes, Hickory Smoked Bacon , Caesar Dressing & Garlic Crouton

Grilled Tornados of Beef Tenderloin with Garlic Potato Puree Crust on Lobster Ragout and Sauteed Pattypans

Chocolate Mousse in Spun Chocolate Tower with Fresh Berries and Pistachio Biscotti

 

Gypsy this sounds like a lot of great ideas but this might be kinda short notice for the fryguys meal. People coming in from a day at the links kinda like steak and taters as BDL called the menu but it is a great menu.Fryguy I think you are a great chef with your and your biggest point setter in this meal can be to make your food great and sell it with this group. Your very small interaction with these potential clients/employers is where its at. Perception is where its at when the food is good and where so many chefs lose it is with there total obsession with the perfection of the food and not enough ability to interact with there  customers.........

Just my 2 cents but enjoy the meal and please post pics

 

I know ,I know.....can't help myself when I here VIP  it gets my bravado up...LOL....I have been the Chef for two Golf Clubs and I always loved those times when your finally waiting in the kitchen as they all come off the course ....waiting for that first wave of apps to go out....and the whole evening to finally begin......

I guess I'm a little late for the party!

good luck fryguy....sounds like a great opportunity to show them your stuff

Gypsy

 

Fryguy...I just checked out the pics......Nice plate presentations...Bravo Buddy

And congrats on all the compliments from the members ...that is just great!

Gypsy

 

I'm glad the dinner went so well for you!  Nice presentations all around.   Congrats on the member comments too!

 

Great job dude.......... Pics are makin me hungry. File this stuff away for future refs for sure..........Doug