March's "Tongue n Cheek" Dinner

 

Chef Bob Rogers from Masselow's at Northern Quest decided to have a bit of fun with the theme for our March 12, 2012 industry dinner.  Here is what he has planned for his Tongue n Cheek dinner:

Passed Hors d’oeuvre
Lobster Canapés
fresh Mango, jalapeño, English cucumber
 
First Course
Beef Tongue Sous Vide
Port wine demi-glace, frizzled Russets
 
Second Course
Creamy Wenatchee Apple and Celeriac Soup
Brioche crouton
 
Third Course
Sous Vide Halibut Cheeks and Beluga Lentils
Belgian endive, caramelized shallot and champagne vinaigrette
 
Intermezzo        
Fresh Lemon and Lavender Sorbet
 
Fourth Course
Braised Kurobuta Pork Cheeks
maple and white truffle glace, pear and cherry chutney, sweet potato mash, braised rainbow chard
 
Fifth Course
Chocolate Chip Cashew Pie
Brie ice cream