Sunday, May 13, 2012

Linden (3)

Head chef- Aaron Kirschner

Pastry Chef- Adin Baird

Dishwasher- David Kocina 

Garde Manger- Oliver King

Saute Chef- Noah Zimmerman 

Hostess- Anna Endler

Front waitress- Jordan Hines

Back waiter- Leah Endler 

Beverage director- Ezra Kirschner

The crew

Oliver helping with entrees 

Noah plating a special dish for his dad

Butter baste 

Big plate up

Ezra running food to the dining room

Asparagus salad, mint, peas, pickled ramps, crispy shallots, chive blossoms, morel vin.

Radish salad with thai chili- ginger gastrique, black garlic IC, hoisin glazed crispy pork belly, watermelon and cress

Aleppo pepper roasted scallop, charred avocado puree, bacon-jalapeno jam, queso fresco, chili oil, chili threads, cilantro

Herb roasted lamb loin, harissa-eggplant puree, apricot mostarda, caramelized eggplant, preserved lemon, candied olives, olive jus

Yogurt panna cotta, lemon gel, hibiscus poached rhubarb, crystallized lemon peel, strawberries, strawberry powder, sage blossoms

Chocolate pudding, banana sorbet, orange pate de fruit, sesame-oat crumble, black sesame gel, caramelized banana

3 comments:

  1. Aaron, I postd a comment about Restaurant 1735 earlier then didn't know what to do with it until I contacted your Mom. Anyway, my talented grandson, I drooled at the photos of the dished on your menu. They looked and sounded great----lots of originalty in both the ombinations of ingredients and the wonderfully inventive plating! Grandpa and I are going to have to head out to CO soon so we can partake of one of your glorious meals!!!
    Well done and congratulations on another success! 3LW, Grandma

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  2. Amazing! I stumbled upon your blog while perusing through kevineat's recent post. I'm dumbfounded at the talent and passion you guys have. My jaw dropped when I saw your photos and how young you guys are. Your creations are not unlike dishes I would see on the tables of Madison Fifth or Providence. I certainly won't be surprised to see you helm the kitchen of some extraordinary restaurant in the near future. Please keep up this passion as the world needs more young talent!

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    Replies
    1. Thank You for the kind words, I'm glad you like my stuff.

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