The chef team from the Swan & Dolphin Resort at Disney in Orlando recently went to New York's James Beard House for a dinner themed in colors. The event consisted of passed hors d'ouevres themed in color pairs then plated courses themed in individual colors. Chris Windus of bluezoo sent pictures and descriptions of the dishes to me.
Yellow and Black
64.5 degree egg yolk, pressure cooked meyer lemon and vanilla puree, meyer lemon oil, golden beets, perigord black truffle caviar(agar and oil method), johnny jump up
Blue and Purple
Brittany Adirondack
Brown and Gold
Duck demiglace, morel agar disk, golden raisin Chantilly
Green
Compressed cucumber and honeydew, baby fennel puree, honeydew caviar tossed in mint oil, brunoise fava beans, spring pea puree (under the bruoise fava in a parisienne cut out of the honeydew), micro mint and chervil
Red
Foie torchon, gastrique of zinfandel vinegar with honey then mounted with foie fat, blood orange and strawberry salad, bulls blood, strawberry rhubarb gelee.
White
Turbot (brined, sous vide, cuisine solutions method), turnip gratin, pomme fondant (stuffed with white bean, white anchovy and mascarpone puree), topped with julienne poached hearts of palm, and a micro white carrot.
Pink
72 hr veal cheeks, guava and pink grapefruit vin, guave and beet sabayon, baby candy striped beets, bacon beet powder, micro amaranth
Orange
Orange greek yogurt mouse, confit kumquats, carrot crisps, orange saffron vanilla soup
The Swan & Dolphin Chef Team
Left to right...
Greg Shimoda (complex garde manger chef), Arnaud Violtat (complex executive sous chef of restaurants), Howard Stilianessis (complex banquet chef), Laurant Branlard (executive pastry chef), Robert Ciborowski (complex executive chef), Chris Windus (executive chef bluezoo restaurant).
