Art of Cuisine Final Group Media Presentation Grant & Kyle Present Vermont Harvest Themed Charcuterie Display
The Menu Charcuterie • A Veal Cheek and Pistachio inlayed, Prosciutto wrapped Pâté en Croûte • Head Cheese inlayed with Smoked Pork Tenderloin Sauces • Stone Ground Mustard • Smoked Tomato Chutney Preserved Composed Salad • Pickled Eggs, Dilly Wax and Green Beans, Dried Roma Tomatoes, and Olives Garnished With • Amuse of Lemon Thyme Tuile, Quenelles of Goat Cheese, and Roasted Candy Beets • Amuse of Artichoke Hearts, with a Vegetable Mousse Spread, and Parsley Windowpane Potato Chips
Centerpiece • The centerpiece is to be made out of tallow. • It will be a relief carving modeled after the state of Vermont.
Recipes: Color coded by type Charcuterie Sauces Preserved Composed Salad Garnishes
Pâté en Croûte • The Pâté en Croûte will use Chef Michael Gunyan’s recipe for the forcemeat, and will be inlayed with both veal cheeks and pistachios. • This will be wrapped with Prosciutto. • Recipes for both the aspic, and Pâté en Croûte dough are as follows.
Pâté en Croûte: video on how to assemble. click link for video
Head Cheese • The Head Cheese will use Chef Michael Gunyan’s recipe for the head cheese itself. • It will be inlayed with a brined and smoked pork tenderloin. • Recipe for the tenderloin is as follows
Amuse of Lemon Thyme Tuile, Quenelles of Goat Cheese, and Roasted Candy Beets
Amuse of Artichoke Hearts, with a Vegetable Mousse Spread, and Parsley Windowpane Potato Chips
Monday’s Production • Make Pâté en Croûte Dough