The Onion

My goal is to get under five seconds. I'm at ten now. It's all about the horizontal strokes. Also the scariest. Up and down is no big deal but when the back drop is your hand it's another story. The number one rule is still "don't cut yourself". Not only is it painfull it's also counter productive.

Chef's Menu aka "Dinner for Six"

We featured a five course "Chef's Menu" along with regular service tonight. Over a third of the guests had the "prixe fixe" dinner. As expected we learned alot of lessons our first night out. I really wanted to visit the diners this evening but was just too damn busy. I hope to hear feedback.

Here is the run down. (Click the photo for close-ups)

Amuse
Sweet pineapple, ripe strawberry, micro Thai basil, linen smoked sea salt, 25 year old balsamic syrup.



Soup
Lobster bisque, smoked wild golden char roe, tobiko.
Catena Alta Chardonnay, Argentina, 2006


"Maki" Salad
spring greens, golden pea shoots, petite red amarinth, petite southwest herb blend, tuna tataki, creamy sesame, parsley oil.



Texas Bobwhite Quail
Handmade paperadelle, truffle cream, aged Bel Goioso Parmesan, spinach.
Terra Andina Reserva Carmenere, Chile 2005


Twin Akaushi Kobe Medallions
Foie gras, shredded Burgundy truffle, crushed potatoes, foie gras infused demi, root vegetable.
Merryvale Cabernet Sauvignon, Napa, 2006


Trio
Banana cream pie, flourless chocolate, sauces, green apple sorbet(Not pictured).
Trefethen Late Harvest Riesling, Napa

La Brigade de Cuisine

Miguel, Second Garde Mange


Eduardo, Master Sanitation Engineer.


Juan, Senior Garde Mange


Cacho, Sous Chef


Jeff, Saute

Justin, Foodie in Training


Victor, Master Saute



I bumped this up because it occurred to me some people might think less of this crew because of the lack of proper garb. Ask yourself, would you feel differently about this "brigade" if they wore starched white jackets and tall hats? No, really think about it. I already know the answer.

I've never been about pretenses, not big on sizzle or formality. I'm a substance guy. Anyone of these guys could work where ever they put their mind to. Not a bad apple in the bunch. Loyal, honest, tolerant, punctual, trustworthy and can work together like few crews I've seen before. Not a weak link in the bunch. I'd put this bunch of under-achievers against any kitchen any where.

Somos monstruos!

The Knife Thing

Menu Tweak

Tweaked the menu a bit. The new one should be up on our website. sebastiansfinefood.com

A couple photos of new items.



Tuna Carpaccio


Kurobuto Pork Tenderloin


Traying a typical four top. Two filets, tuna and a pork.
I've said in the past that I'm not a "sauce over the protein" guy but in this case Bearnaise has to go on top of the steak. Here it started to liquefy from the heat of the steak and started running down the sides. (Personally I like it that way.) Same with the Granny Smiths on the pork.

La Brigade de Cuisine

Miguel, Second Garde Mange


Eduardo, Master Sanitation Engineer.


Juan, Senior Garde Mange


Cacho, Sous Chef


Jeff, Saute

Justin, Foodie in Training


Victor, Master Saute