Dovetail - Day 4, 5, and 6

New York City has been good to me. The lights, sounds, food, hustle and bustle have all reminded me why I love this city so much. The same goes for the staff and kitchen crew at Dovetail. In just the past three days, I've learned a myriad new techniques and food applications-specifically butchery. Spent most of yesterday butchering the whole baby pig and about 16 ducks.
Both are hung for several days to allow for drying which creates a better sear and adds "aged" flavor to the protein.

I spent a good deal of time learning to make light as air potato gnocchi and squid ink farfalle. In addition, had the opportunity to work a little bit of the line, helping fish to plate their entrees as well as the canape and pastry stations. Here's a few insider shots:
Scenes from the canape and pastry stations:
First few bites: Rabbit Salad/Apricot/Tarragon Cream
Shitake Mushroom Gelee/Radish/Pea Puree
Fried Mozzarella/Candied Kumquat

Honey Carrot Cake
Blood Orange
Carrot Sorbet
Sumak Creme Fraiche
Candied Celery Leaves
Hazelnut, Chocolate, and Pear
Petit fours include: Cassis Marshamallow, Chocolate Macaroon, and Jasmine Tea Pate de Fruit

One more post to follow with more pictures and a summary of my time here.
Next stop: ESPANA!!!

Taylor




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About Cooking Curiously...

This is a place for food nerds to roam free. A place for me to document my tales and experiences concerning that wonderful substance known as FOOD. I find it incredible how many forms it can take, and the impact it can have on our lives. Hopefully, I can make some of those forms tangible here. The following posts will range from travel stories to new dishes and recipes, some restaurant reviews, maybe just an interesting food thought. Regardless, this is meant to be an open forum for both myself and any followers. Feel free to post and comment. Enjoy!

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