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Penn--

There you go again!:D

Quote:

Originally Posted by Penn (Post 313462)

The music for the site is going to be done by these guys "Sonodea" They have a demo track you can download...it's very cool...its what we play now, its a 1/4ly service. They upload an ipod with 1500 songs that you approve. Its sets the tone for the evening and you never hear the same song twice

Just checked it out. www.sonodea.com

"Sonodea is a creative consulting firm that helps companies harness the power of music as a way to build their brands. In a world where consumer purchase decisions are increasingly driven by consumers’ hearts, our expertise lies in designing and implementing custom music strategies that emotionally anchor a brand to its clients. A Sonodea custom designed music experience invites customers to truly feel a brand. "

I hadn't thought of it this way before, but it is true. To this day, I remember certain meals in certain places AND the music that was playing. Makes perfect sense - you can concentrate on the food and let this company create your brand with music.

Great photos Chef Penn!

I'm guessing here but your scallop dish, Scallops sautéed/seared in butter and green onions (chives) served on a bed of sautéed onions, potatoes and a balsamic reduction??? I cannot place the wafer, a deep-fired plantain? I'm betting that adds great texture to the dish!

Did anyone notice those strawberries were in the oven for the picture? My guess is to add a glaze to them?

Quote:

Originally Posted by Penn (Post 313428)

The pictures are shot in real time for the web site that is being constructed, aside from the pork chop showing up three times, comments?

Penn

The Mrs & I will sign-up for the early-bird sitting!! What Time??

:D:D

Very nice, Chef Penn! Love the colors and composition, and the motion blur pictures that give a sense of the hustle and bustle.

The food looks delicious, my favorite are the shots of the scallops dish.

TS, the Scallop dish bottom up deconstructed:
Potato Galette –extremely thin slice fan in star shape and sautéed like a big potato chip
Cauliflower Puree, cored, placed in a plastic wrapped bowl with 1oz. water- nuked on 3 min cycles until fini, pureed in blender with 1 tbls butter
Slow Roasted onions
U/8 Scallops - Seared Medium Rare
Chives

Strawberries: In the winter we slow roast the strawberries with very finely Peppermilled grounded black pepper.

Wash first, core, toss with a bit of 10X sugar, hit with pepper, roast at 300 until prefectly cooked while still holding their shape.

Quote:

Originally Posted by Penn (Post 313795)

TS, the Scallop dish bottom up deconstructed:
Potato Galette –extremely thin slice fan in star shape and sautéed like a big potato chip
Cauliflower Puree, cored, placed in a bowl with 1oz. water- nuked on 3 min cycles until fini, pureed in blender with 1 tbls butter
Slow Roasted onions
U/8 Scallops - Seared Medium Rare
Chives

Strawberries: In the winter we slow roast the strawberries with very finely Peppermilled grounded black pepper.

Wash first, core, toss with a bit of 10X sugar, hit with pepper, roast at 300 until prefectly cooked while still holding their shape.

That's what I get for thinking...;) Looks great!!!

Its difficult to tell by a picture anything about the dish or product.
Hell, I just had lunch at Elements in Princeton, and I know the Chef, there were several plates that I had trouble with, and they were in front of me. It wasn't until I tasted them that I understood what he was using and how the twist was related to the dish.