The Great Hall
just a simple question The Great Hall: just a simple question
By Drewdog (Drewdog) on Tuesday, August 05, 2003 - 08:06 pm: Edit

I am trying to come up with new menu items and was wondering if someone would give me an opinion on a combination that is a little different.
I want to pair a New YOrk Strip steak with a sweet potato, black bean, chipolte puree/mash. with an ancho espresso bbq glaze. Just wanted some other professional opinions before I put it on the menu. Thanks

By Flattop (Flattop) on Wednesday, August 06, 2003 - 02:57 am: Edit

First thought, it doesn't sound that appealing to me, mostly the sweet potatoe puree. It's a babyfood thing I guess. Second thought, colors on the plate are gonna be pretty much the same. You may want to think about adding something to the presentation to break up the brownish look its gonna have. But that's just my 2 cents

By Chefmanny (Chefmanny) on Wednesday, August 06, 2003 - 06:13 am: Edit

Are you going to put the steak on top of this mash?
Nothing else ont he plate? Garnish?
I would agree w/ Michael, no color. I have never mixed those three items and have no idea as to how they taste but I'm sure you have so use your judgement. If you've tried it and you like it, go for it, I can't give you that opinion since I have not tried it. How does it taste, that's a hell of a mix the sweet, BB, and Chipotle but I've seen and tasted bad!!!!

By Ironhead (Ironhead) on Wednesday, August 06, 2003 - 07:04 am: Edit

I have had pretty good luck with Southwesten style steak presentations I think the flavor combination sounds good, but I would re-think the "tooling" of the side dishes. One thing you might try that has worked for me is do a small dice on the sweet potatoes, blanch them ever so slightly in your deep fryer. Toss them with a little bacon grease and us them in a hash with the black beans, some red and green bell pepper, green onion, cilanto and perhaps some corn. . That would definitely give the plate a little more punch colorwise. I don't know how well it would hold produced in bulk, I have always had the sautee guy cook it to order. You could garnish with either grilled scallions or a grilled slice of red onion. No matter how you do the dish, let us know how it turns out.

By Chefmanny (Chefmanny) on Wednesday, August 06, 2003 - 07:28 am: Edit

Good ideas Mike!!!! Sounds more presentable also!

By George (George) on Wednesday, August 06, 2003 - 08:31 am: Edit

I like Ironhead's idea as well.

How about before putting it on the "menu" trying it as a special. Assuming you do a show and taste with wait staff with specials before service and look for their feedback, with any luck they know your customers.


By Drewdog (Drewdog) on Wednesday, August 06, 2003 - 04:44 pm: Edit

Thanks all for the feedback, I am pretty new to menu creations and this is my first go at it. I planned on garnishing with cilantro and green onions just didnt put it in the original message. Also my head chef prefers dishes that are not over complex that is why I excluded a vegetable we are high volume restaurant and dishes need to be great tasting great presentation but easy to put together. I am having second thoughts about the sweet potato mash also. I am still playing with the dish and I'll let you all know what happens.

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