By Jacob Burton, Sous Chef
This coming Friday and Saturday, we will be doing a Bizarre Foods tasting menu here at the Big Water Grille in our wine cellar. The menu is listed below, and right underneath the menu is an interview that I did with Chef Jay where we discuss the Bizarre foods that we will be serving. To play the interview, click on the play now link and then hit the little play arrow. Or you can click on the download link to download it to your computer’s hard drive.
Bizarre Foods Menu
- Chilled Monkfish Liver in spoon, zuri, soy, cilantro, and chili with an orange sake foam
- Fresh Bodega Bay Urchin with wasabi, onion oil, rice vinegar, preserved lemon - Served with a “Gingertini”
- Crispy Frog Legs, green garlic puree, sweet butter and parsley pesto
- Braised Lambs Tongue, wild mache, red onions, mustard
- Sauteed Veal Sweetbreads, peppercorn-orange zest, demi glace potato
- Sliced Pig’s Ear, wine vinegar, sea salt, arugula pesto
- Stewed Wild Boar “Tripe,” tomato, basil, white grits
- Fried Jungle Python, chili aioli, lemon, dill
- Roasted Leg of kangaroo, rosemary-thyme, wine jus
- Custard of Durian Fruit, crackers, sea salt figs
Are you going to take part in the Bizarre Foods tasting menu. What do you think of the menu itself? Let us know by clicking the comment button below and leave us your thoughts.
3 responses so far ↓
1 Kate // May 28, 2008 at 2:15 am
Sounds VERY interesting! If ANYONE can make a pig’s ear tasty and tender, it will be Jay! Wish I was going to be there!
2 Trevor // May 29, 2008 at 3:13 am
Dude, the menu looks killer. It’s like the the typical table fare on the bizzare food show with some major culinary skill to back it up. I’m excited about the snake and kangaroo. But the durian fruit….why does there have to be durian fruit? oh, the humanity! I’ll try it though. If anyone can make durian palatable its Jay. It’s all about mind control. Will sick bags be provided?
3 Kaitlyn // Jun 1, 2008 at 4:14 pm
The dinner was fantastic!!! Who knew bull balls could be so good. By course 6 I was already full, and there were still 4 more to go. Not only was the food and its presentation excellent, but sharing the experience with people I didnt know made it even more fun. What an unforgettable evening
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