Thoughts on Menu Development
Pages
Michelle made some watermelon granite served with a namasu type watermelon. We played with it, added ume paste, fish sauce, chili pepper water, and chiso. We figured a Thai flavored noodle salad or summer roll is what the granite calling...
Here we are at AMASIA, at the end of service, making some snacks to eat -- yaki onigiri, one of my favorite things. My mom would make these for after school snacks growing up. Back in the day, before automatic rice cookers, rice was made in the pot...
Today I was at The Pineapple Room doing menu development with Wade for Watabe. But we ended up making this chilled edamame with togarashi, black pepper for Amasia instead.
~AW