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...

Boneless Buffalo Wings

This was a course on a tasting I did a few months ago. The gentleman who asked for the tasting asked for 6 to 8 courses of familar foods that seem unfamilar. I did my best and I just loved this conception of the classic American favorite! It has two confit chicken wings with the bones carefully removed, a celery salad, cold carrot puree, Maytag bleu cheese foam(not pictured; done tableside), and a sheet of house made buffalo sauce. The sauce sheet was great, they were cricspy at room temp but plyable when introduced to heat. All the latino guys in the kitchen were munching on the spicy left-over crisps!