bistro 160: a summer tasting menu - Friday Night Dinner by CTP 160

sadly, it's nearing the end of my chef's training program at Natural Gourmet.   for the past several months we have been anticipating, dreading, practicing for, worrying over, and just plain thinking about our big final project.  Friday Night Dinner at NGI - a 4 course vegan meal served to 100 guests, including NGI folk and the public at large.  this dinner showcases our own menu,  theme, decorations, and cooking.  there were 6 of us in my group, and for the past two months we have been busy planning every last detail of this menu.  as group leader of this project and a self-proclaimed perfectionist (read total Pita for my fellow Ayurvedic geeks out there), I spent several hours considering how to make not only our meal amazing, but also the overall dining experience unique & beautiful.     

our chosen cuisine was Bistro-meets-seasonal American - think Chez Panisse or Blue Hill mixed with some Spotted Pig.  from the start our entree gave us nothing but trouble, but we were insistent on seitan strips and we went through many revisions to compose the perfect stock and sauce.  and in the end they came out moist and delicious.  nearly everything on our menu went through some sort of metamorphosis, from adding millet to the cauliflower mash for a softer texture, to the original dessert - watermelon 3 ways - becoming our appetizer.

check out the pictures below of our meal (in the craziness of it all we didn't get a pic of the 2nd course, an arugula salad with heirloom tomatoes & oyster mushroom frittos with a pesto aioli, all a huge hit).  

our menu:

garden fresh mint lemonade

sage tossed popcorn

watermelon 3 ways

heirloom tomatoes & oyster mushroom fritto

savory seitan with a fresh corn sauce

lavender-cashew ice cream with candied figs

karolina & melissa in the kitchen after several hours cooking and a good amount of pie

the line - where all of the plating happens

filling lime cups with watermelon granita

prepping the watermelon salsa

watermelon 3 ways, our appetizer

seitan strips over the kale, cauliflower mash & corn sauce, topped with a red onion pickle & a red pepper sauce for garnish

a delicious & beautiful dessert - ice cream in a pecan tuile cup, which is dipped in chocolate.  also, a salted caramel swirl, a raspberry coulis swirl, and an edible microflower.

some of CTP 160A, just after serving our meal!

and now we celebrate...

check out the Friday Night Dinners at NGI here and make a reservation for one soon!  they're the best deal in town - amazing food, fun atmosphere, and a unique experience in the city which any foodie or foodie-in-training will surely enjoy.