We had a plated dessert for 70 people on Friday night, so I built a frame of brownie crunchie. This is a process that Tony taught me, form of brownie bottom, hazelnut feuilletine, passion fruit creamy layer, and dark chocolate mousse. The sauce was a mango coulis. I chose a cruise ship style hazelnut bubble sugar for a garnish, just for Jake. The show was in full affect complete with palm trees, lime and pink linens, and mood lighting. I was prepped up and outta there before any guests even showed up. We ate at Roux that night, and it was seriously good. I’m always glad to experience the dishes from the customers end, it helps me understand the food better, and therefore cook it better. We had oysters rockefeller, croque salad, crawfish pie (x2 yum!) hushpuppies, butter lettuce salad, chicken hunter style, duck confit, and pork tenderloin. Apple quince crisp for dessert. This was an excellent meal eaten in great atmosphere. I had three IPA’s and two glasses of preseco. Jaybill drove home.
