We procrastinate. Not only am I impatient, I also tend to put off deadlines. Most recently we have been charged with taking four dishes for elk and trout respectively and cataloging them with recipes and photographs. Sure, a piece of cake for two idea fountains. Problem is, when you have to do something you inevitably put it off. Enough with the lead-in, here are the dishes we will be fine-tuning over the next few days, so get used to seeing them in a variety of forms.
**Elk in Four Services**
– Elk Tartare and Carpaccio: grated guacamole, smoked tortilla chips, pickled jalapeño
– Elk Bolognese: hand-cut tagliatelle
– Kasu Marinated Elk Hangar Steak: roasted onion purée, miso glazed cipollini onions, crispy shallots
– Forest and Lake: Poached Loin of Elk, smoked trout and potato cake, horseradish, apple-scallion salad
**Trout in Four Services**
– Wild Brook Trout Torchon: tart cherry crisp, parsnip ice cream, brook trout roe
– Trout Veronique: smoked grapes, honey-roasted peanuts, pickled celery
– Crispy Skinned Trout: smoked trout ravioli, wild mushroom agro-dolce
– Lake and Forest: Spruce Salt Roasted Trout, chipped elk sauce, aromatic spinach, black lime
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