Benjamin Henion

This one sounds a little strange, but the different flavors don't over power each other. We did a similar dish for the Colorado Restaurant Expo on Sunday March 8. I only refined it a bit to be a little more pleasing to the eye for our amuse. We make the fig bread in house, similar to a banana bread. Then I used a small piece of cantaloupe , prosciutto ham, and a disc of a siago cheese. The dish needed moisture and more complexity so I used a jalapeno -honey vinaigrette. The flavor combo and mise en place are going to be on the upcoming menu, but in the form of an appetizer. It is a nice, refreshing spring dish that I can only hope people give a chance.

This started as a March of Dimes sample. Its a really easy and tasty little terrine. After the March of dimes, it was put on our banquet menu which is why I made this one. Its a chicken mousse, re-hydrated cherries and roasted duck terrine. I rolled the terrine, just after it was poached in crushed pistachios. Though not in the picture, it will be served with a chive creme friache and strawberry balsamic. Its nice and its gotten a pretty good response.