How Hydrocolloids Saved My Easter and the Life of a Poached Egg

Joyeux Paques!!!

Frank has forever altered the picture in my head of the Easter Bunny!

So I'm making Bearnaise for our Smoked Salmon Eggs Benedict and what happens in the middle of service, you guessed it, the Bearnaise breaks. However, thanks to molecular gastronomy's popularity in haute cuisine, I too have a hydrocolloid in my kitchen. A little xanthan gum and voila my Bearnaise is back together. If I only had that back in the day when I was working brunches for 400 every Sunday in NYC.

The following is our Easter menu for 2008:

Easter Sunday Brunch

Tri Color Beet Salad with Goat Cheese, Walnuts, Mesclun and Aged Balsamic

House Salad with Mesclun, Tomatoes and Soy-Citrus Vinaigrette

Crab-Tarragon Wontons with Ponzu

Grilled Shrimp with Avocado Puree, Portabella and Baby Greens

Truffle Infused Vermont Cheddar Quiche with Spinach and Bacon

Smoked Salmon Eggs Benedict with Sauce Bernaise

Steamed Mushroom & Chicken Dumplings
with Ginger Dipping Sauce

Cheddar Croque Monsieur with Sauce Mornay

Char Siu Bao (Chinese Roast Pork Buns)

Baby Back Ribs with Hickory Hoisin Barbecue Sauce

Duck Confit with Warm Dijon, Spinach and Fingerling Salad

Duck Liver and Foie Gras Pate with Baby Arugula and Croutons

Beer Battered Bass with Sauce Tartare and French Fries

Fellen Pollen Grilled Quail with Fingerlings, Goat Cheese & Aged Balsamic

Roasted Lamb with Couscous Salad and Tapenade

Choose two from above, $35.00 per person prix fixe including dessert
(Beverages, tax and gratuity additional)