My last post was the lead up to my becoming the restaurant chef at the WCC Sports house. September started my time as the official Chef, responsibility was now mine to create menus, control food cost and work toward making my cuisine exist at the Westchester.
Menu additions:
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| Duck Rillette with mustard vinaigrette and beets |
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| Beet Cured Salmon with warm fingerling potato salad |
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| Sauerbraten with rustic spatzel |
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| Coriander Crusted Escolar, bok choy, cucumber salad and ginger-soy sauce |
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Poached Pear and Roasted Beet Salad
Pistachios, pickled shallots and red endive |
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Fall Green Salad with pumpkin seeds, cider vinaigrette and ewes milk blue cheese
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These are dishes from my first menu change and some specials from October fest.
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