Surf 'N' Turf

This is a recent feature dish I did and it sold like crazy! It is a Maine lobster tail poached in vanilla butter and a pan seared flat iron steak as the two main protiens. Along with the protiens I put a smooth parsnip puree, sauteed asparagus and two sauces(peppercorn demi and vanilla-citrus hollandaise).

Thought Process...Coq au Vin

When I first started this site I planned on keeping ideas I've been thinking about posted here,for memory sake, (no mater if they were good or bad) in hopes that through the thought process I could evolve the thought into a true inspiration for something real. I called these posts Food for Thought, but I accually forgot all about my idea to post these thoughts until I looked over my older posts and I saw the one I did for Coq auVin. So, I started the process. Here is a picture of the cylinders of chicken(without the force meat) after they have been poached.

After I poached it I seared the skin in a pan and basted it with butter and thyme. Made a mushroom ragout, braised some shallots, cooked carrot ribbons and braised slab bacon. The sauce is a demi made from the shallot braising liquid

I really like where this dish is heading, but I'm not happy with it yet. It is still in the thought process...