I’m just a cook, I aint no rocket surgeon

Frog leg terrine with spicy peach and balsamic

pork belly, butternut noodles, pickled mushrooms

An amuse should be something that took some time to think about. Yes, it should be roughly one or two bites but it is also a way to show your thoughts. Things that may be left over from a previous menu, or a large banquet, are great to show what you can do with a great “leftovers” with the addition of something new of course.

In our kitchen, we ask that everyone contribute to making amuse every night. It keeps the juices flowing and we can build off of each other’s ideas. This goes for everything, not just an amuse.

I have gotten great feedback from staff on things to do…when you have tons of ideas written down, before you know it, your set for a month or two on Amuse ideas.