My mission was to create a menu that was Halloween themed and yet that didn't compromise on flavor pairings or overall quality. I didn't want to end up eating something I wouldn't otherwise care for just to suit the theme, and I wanted the presentation to err more on the side of artful and sculptural than gross.
- Zombie Elixir Garnished With Children's Eyes (lychee martini)
- Giant Millipede (plumbs, figs, and cheese plate)
- Impaled Carcass (pork tenderloin garnished with parsnips)
- Tentacles (fresh bread rolls)
- Pile of Worms (caramelized onions)
- Serpent Skeleton (roast sweet potatoes, baked apple with raisins)
- Witch's Fingers (baby carrots)
- Bile (sage cream sauce)
- Sleeping Potion (pinot noir)
- Sludge (pumpkin Brandy Alexander)
- Fresh Slaughter with Puss (chocolate pots de creme with whipped cream and caramel)
Step 1: Appetizer: Giant Millipede
- 3 black plums
- 2 figs
- 4 almonds
- 3 raisins
- 1 small block of Manchego
The eyes are created from skinned figs with raisins for pupils. I gave the millipede three eyes because with only two it looked more cute and doe-eyed than creepy. Take your figs and use a paring knife to cut off the purple outer skin to expose the pinkish flesh within. Arrange figs on the head platform and place raisins on top to create pupils. Use two almonds to create mandibles and complete the face.
Though it's not anatomically correct, I wanted to make millipede a little more hardcore by giving his tail end spikes. Cut wedges of cheese in spikey shape and wedge under the tail end plums to create the base. Top with slivered almonds to emphasize the feature.
I wanted a firm white cheese for the legs so I chose a brandy aged Manchego, a semi-firm Spanish sheep's milk cheese. To create the legs cut a thin slice off the block and cut into small rectangular slices. Arrange cheese along the sides of the body and adjust the look of the final product to a pleasing composition.