New year's feasting

Dinner at the Great Western Casa McBardo last night was massive and fun, but I think we had a few lessons to take away from it. Portion sizing needed to be better controlled, and dishware and surface area availability - something that you'd think I'd have learned from the Tenacity Dinners :). And I think I finally get the idea of "being in the weeds" :).

Dinner, however, was a strong homage to David Chang's Momofuku cookbook. But we didn't stop there - we created a home made antigriddle to do something from Grant Achatz's Alinea cookbook. And a fallback position with a recipe from Pichet Ong's Asian Inspired Desserts.

Here was our basic attack plan.

• charcuterie plate (store bought)
  
• tomato and tofu caprese
• seared tenderloin on arugula
• kabocha in miso glaze
• halibut steamed in kelp
• kale chips
• grilled cheese sandwich
• mango and soy pudding
• ramen
• bulgogi burgers in steamed buns
  
• mushrooms 3 x
• simplified bo ssam with dragonfruit
• yuzu souffle

Somethings were deceptively simple - the ramen broth took over 7 hours to make. And the yuzu souffle was gorgeous, and stable.