No writing.......

Hey all,
Sorry I have not been writing reviews about the restaurant I eat at, the way I used to. I have had writers block and could not think of any thing. However, I only post about restaurants and meals that I have enjoyed immensely so know that. Hopefully I will get some writing inspiration soon.
Aaron

New Dishes

Confit salmon with cauliflower puree, fried brussles, pickled mustard seeds, kale w/ almonds, shoots and flowers

Caramelized sweet potatoes with ancho-cinnamon IC, pecan crumble, maple gelee, fluff, ancho puree, sweet potato threads

Some More Creations

Tamarind glazed pork shoulder with homemade scallop har gao dumpling, pickled shitakes, crispy lotus root, asian greens, and pork dashi (poured table side)

Macerated Colorado cherries with flexible lime curd, cherry sorbet, vanilla tapioca, cherry coulis, almond tuile (not pictured), candied lime zest and pea shoots

Beet Cannoli Recipe

Beet Cannoli with goat cheese mousse, balsamic fluid gel, pickled chioggia, glazed golden beet, caraway crumbs, beet marshmallow

Beet Shell
47 g tapioca pearls
1 c. beet puree

Bring 2 cups of beet juice to a boil. Add tapioca pearls and cook for 30-35 min till tender. Drain. Blend Tapioca and beets till smooth. Pre-heat oven to 200 degrees. Using offset spat spread thin Sheets of beet mixture. Bake for 2 hours. Remove tuiles. Fry at 325 for 10 seconds. Remove from oil and immediately mold around cylindrical mold. Remove from cylindrical mold.

Goat Cheese Mousse
145 g skim milk
127 g chevre
66 g cream
45 g yogurt  
Squeeze of lime
Salt, to taste

In a medium bowl whisk all ingredients together till smooth. Transfer to ISI canister and charge with nitrous oxide charger and shake vigorously. Fill cannoli shells with goat cheese mousse and serve.

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

Youtube Channel

Hey All,
Just an update, I am starting a youtube channel, check it out for videos of me cooking, videos of our pop up restaurants and there are even a few of me singing. Check it out!
http://www.youtube.com/user/99awesomesauce/videos

Late posting of my Snt. Patrick's Day Dish

Sous-Vide corned beef with potato puree, confit potatoes, cabbage marmalade, pickled mustard seeds and mustard jus