New Years Eve
Aaron (Whitcomb, Executive Chef) and I have finished writing the New Years Eve Menu and it is posted on the Strings Website. The menu is fun and whimsical playing on many New Years Menu Staples, Oysters, Lobster, Filet Mignon, Caviar, as well as the option to "Take your entree to the Beach or Farm" for a little bit of surf and turf. We decided to distribute the menus complete with chef's notes to add a note of personality, as well as to add some insight to the creative process that we took to arrive at the menu we did. I'm so excited for this event, the menu is as much ambitious for us as it is playful, and should provide a great experience for both our diners as well as us cooks! Recipe Development starts tomorrow before service. Keep your eyes open for several updates in the coming week and a half as we develop the recipes and executions of our ideas!
