In lieu of physical violence...

It has become apparent that all chefs, aspiring or otherwise, are complete asses. This in itself is not necessarily a bad thing. Motivation comes in many forms, one of the most effective being verbal abuse and intimidation. However, it does make many things exponentially more difficult. As part of my Monday-Wednesday Fine Dining class, we are expected to partner with a student chef from the Tuesday-Thursday class, (all of whom are hacks), conceptualize a menu and implement it for a week's worth of dinner service. Hence the dilemma: each of us our sure that our respective palates are superior. In an effort to avoid coming to loggerheads, I thought I might poll my humble audience on their preference. To keep thing fair, the courses will be presented blind; you won't know who crafted each dish. Shall we begin?


First Course
- Red cabbage and shaved fennel salad with grapefruit and dried cranberries. OR
- Root vegetable salad, (carrots, parsnips, rutabega) with an orange-maple dressing and candied pecans.

Second Course
-Pan seared scallops with linguine and a champagne grape butter sauce. (this dish will also be dusted with finely ground roasted almonds) OR
-Scallops with caramel and butterscotch reduction.

Third Course
-Braised duck thigh with roasted parsnips and a celeriac puree. OR
-Black Cod Rouillade stuffed with ricotta and marscapone cheese and covered with bechamel sauce. (bechamel is a cream sauce, similar to alfredo)

Dessert
Caramel Bread Pudding OR
Creme Brulee.

While voting is important, the final menu will most likely go to the one who bitches the most...or throws the first punch.