Menu Changes

Due to event logistics, the menu has changed for tonight. It is now as follows:

Bohemia Clásica

Tuna Tartare "montado", citrus dressing, soy caramel.

Bohemia Obscura

Seared Beef Filet "Montado" Red Onion Compote.

MariaTinto Celeste Blanco Sauvignon Blanc

Olive Oil confit Salmon, Meyer Lemon, Grilled Zucchini, Pine Nut

Adobe Guadalupe Gabriel

Duck Confit, Arúgula, Red Onion, Berry Vinaigrette.

Adobe Guadalupe Kerubiel

Beef Filet Tartare, Pimentón de la Vera, Roast Garlic, Chocolate.

Beer and Wine Tasting at Buké

Tru Miller, from Adobe Guadalupe, Humberto Falcón and Cervecería Cuauhtémoc are coming to Buké. We're having a 30 pax beer and wine tasting. 

This is what I've come up with so far: 

Bohemia Clásica: 

Tuna Tartar "Montadito", Citrus-Honey dressing, Soy Caramel. 

Bohemia Obscura: 

Beef Filet "Montadito", Red Onion Compote,

CelesteBlanco Sauvignon Blanc: 

Seared Salmon, Grilled Zucchini, Citrus, Pine nut. (I had come up with a bolder match, but perhaps I'd need a longer menu).

Adobe Guadalupe Gabriel:

Pork Loin, Coffe-Cocoa soil, Berry Chutney

Adobe Guadalupe Kerubiel:

Beef Filet, Chocolate-Wine Sauce. Beet Confit.

It's in the works so it might end up changing.

Interesting Gadgets

Directo al Paladar has presented two curious gadgets.

First is a wine decanter that's attached to the bottle. You fill a little sphere on one end then pour your glass. It's selling for 31 Euros, but the real value of it will have to be determined by each user so if anyone tries it, let us know!

The second cool gadget (and probably even better than the first) is a silicone spatula designed for chocolate work. Built into the spatula is a thermometer and drawn on it's sides it has temperature indicators for the adecuate range for each chocolate. This one can come in handy for the beginning chocolate worker... or those without a thermomix.