For my dinner feature on Wednesday July 7th:
I ran Pan seared Haida Gwaii Halibut
Morel mushroom, local pea and truffle risotto
Pea and mint Nage
It came out quite nice once I got help with the plating and such (from Sean).
At first I put preserved lemon in the risotto but I gave a taste test to a colleague and he mentioned that the preserved lemon and the truffle oil canceled each other out, being that they are two very strong, very distinct flavors. So I omitted the preserved lemon and the pea came out a lot better, as well as the truffle oil. Also, I found with using truffle oil not to use too much as it is quite powerful, not to mention costly.
All and all I was quite happy with it, and since we did not sell out me thinks I will run it again tonight.
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