Kitchen Creativity by Karen Page

Author:Karen Page
Language: eng
Format: epub
Publisher: Little, Brown and Company
Published: 2017-10-31T04:00:00+00:00

Chris Long (left) with Bart van der Velden

We don’t end our creative process until we know the dish can be set down in front of a guest exactly the way we want it to be.

—SHELBY STEVENS AND CHRIS LONG, co-chefs, Natalie’s at Camden Harbour Inn

• First-Draft Menu

“We write the menu and email it to everyone, then two weeks later we do the formal tasting for them. It turns out to be about 20 or more dishes. We get input from everyone and make the adjustments.

“We have never had a dish not work on the menu because it gets tasted so many times. You have Raymond [Brunyanszki, the co-owner], who has eaten everywhere; Bart [van der Velden, the GM], who has a great palate; and Micah [Wells, the sommelier], who knows his wines. We go through them—the heavy hitters—first, and then two days later, we do a second-round tasting for the entire crew.”

• Tableside Service

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