Wednesday, August 22, 2007

Original Sysco Culinary Salon Menu 2007

Culinary Salon menu: B1 Cold Food, 6 different cold appetizer plates


  1. Seafood Sausage w/ simple fish veloute, brunoise vegetables and turned red bliss potatoes.
  2. Smoked Venison Sausage w/ Orange and Juniper Berry Gastrique, (other garnish?)
  3. Duck Terrine w/ Pistachios and Dried Cherries garnished w/ candied pistachios and dried cherries.
  4. Grilled Vegetable Terrine w/ Broken Basil Pesto and Roasted Red Pepper Coulis.
  5. Smoked Salmon Mousse Barquettes w/ Caviar and Dill Infused Oil.

Sundried Tomato and Goat Cheese Profiteroles w/ Chili Oil and Fresh Chive Pesto.

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