Well, maybe a readoption of an old outlook. I'm simultaneously gaining and losing steam. On one hand, I just planned and executed a FIVE course menu from TFLC. Five courses! And it wasn't even that hard (well, obviously this was due in part to the menu). I yearn to spend more time in the kitchen, learning, cooking. At the same time, i'm becoming less confident in my ability to do this. By this, I mean make it through The French Laundry. I've made it just shy of halfway (48% to be exact!), but, well, whole lambs are crazy. And pigs heads and feet are gross. Obviously, making it through The French Laundry will be the biggest challenge of the Keller collection (well, not sure how Under Pressure is, but Bouchon and Ad Hoc are both pretty simple after TFLC). Does this mean that i'm going to spend my next decade cooking Keller for my friends, family, and co-workers? I'm just not sure.
Musings aside, my five course menu for dinner!
Canape - white truffle oil-infused custards with black truffle ragout
First Course - tasting of potatoes with black truffle
Entree - Venison Chops with pan-roasted butternut squash
Cheese course - Perail de brebis with frisee aux lardons
Dessert - ile flottante