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Pomegranate "Caviar" using Geletin

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I ran into the problem of having to come up with an alternative for pomegranate seeds for a relish today. I got online and found a recipe for making pomegranate caviar from gelatin rather than the sodium alginate and calcium chloride method. These are a little more firm than using the spherephication method, but works well since the dish require they be tossed with other ingredients before serving. The method consists of blooming the powdered gelatin (3tsp) with cold water (4Tbs). I then added heated pomegranate juice (3 oz) to the gelatin mixture and poured it into a squeeze bottle. I then dripped the mixture into chilled olive oil ( grape seed oil works well with pomegranate). After just a moment the liquid firms up and simply straining the caviar from the oil finishes this component. It has held its shape now for several hours.
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Outdoor Events, Oceanside

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During this particular event, we had 4 action stations, plating appetizer sized, yet well designed dishes for our friends with the local Chaine Des Rotisseurs . Often times the outdoors can somewhat limit how you prepare food, what dishes you are able to use, and can set the mood, good or bad. This particular event was defiantly an exception . We served whole Kalua Pig sliders, the meat carved right off the pig. We carved roasted New York sirloin to order. We seared a duet of Diver Scallops and Jumbo tiger prawns. And pictured here, we wok fried a whole red snapper, pulling the crisp skin and moist meat from the fish to build each petite entree. Although the food was a great success, the evening was only perfect when all other aspects fell into place (the way they do in Hawaii). As the sun began to set over the ocean, a large group of spinner dolphins gathered between us and the sun. They jumped and spun, entertaining the guests (and staff) to set the mood. The green flash was mu...
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In hotels we have to adjust everything we do by the occupancy of in-house guests, time of year, and all other aspects that effect restaurants. This week, due to lack of guests in house the resort has decided to go Ala Carte only the first few days of the week. This gives my cooks a chance to show off our new menu to the guest we do have, and what local business we get this week. I decided that in order to get repeat business, we need to take special care of the guest we get when it is so slow. This is a little amuse-bouche to start things off right. I used scallions and roasted chestnuts for the bellini. Fresh figs and agar agar make up the fig jelly that holds when heated. Roasted duck topped with caramelized onion foam, dried fig chip and green onion sliver to finish this teaser. I also garnished with a fig and balsamic reduction and herb oil. All in all this is a nice, delicate amuse. It was nice to use and become more familiar with the agar agar and soy lecithin used to make this ...
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