Comments on: Creating New Restaurant Dishes http://www.milescollins.com/wordpress/creating-new-restaurant-dishes Food - Photography & More Fri, 18 May 2012 01:53:52 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23339 Mon, 16 Nov 2009 17:31:53 +0000 http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23339 Anne, I raely, if ever repeat dishes. I take the occasional; idea but the dish is hardly ever the same. Miles Anne,
I raely, if ever repeat dishes. I take the occasional; idea but the dish is hardly ever the same.

Miles

]]> by: miles http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23338 Mon, 16 Nov 2009 17:30:58 +0000 http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23338 Rod, It can be a pain at times, truth be told. I've written so many menus that being original gets ever harder. Miles Rod,
It can be a pain at times, truth be told. I’ve written so many menus that being original gets ever harder.

Miles

]]> by: miles http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23337 Mon, 16 Nov 2009 17:30:04 +0000 http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23337 Laura, Thanks, it gave me a bloody headache getting there though! I used to serve bass whole and was thinking about doing it again actually. A good idea Laura, thanks. Miles Laura,
Thanks, it gave me a bloody headache getting there though! I used to serve bass whole and was thinking about doing it again actually. A good idea Laura, thanks.

Miles

]]> by: Anne http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23332 Mon, 16 Nov 2009 14:15:50 +0000 http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23332 Miles, That looks extremely good for not having thought about it until the last minute. Over your years as Chef you must have quite a repertoire of signature dishes that you developed. Do you repeat these over a period of time? I heard on the news today that the average family uses 9 types of meals in rotation. Much better than I thought. Anne Miles,
That looks extremely good for not having thought about it until the last minute.
Over your years as Chef you must have quite a repertoire of signature dishes that you developed. Do you repeat these over a period of time?
I heard on the news today that the average family uses 9 types of meals in rotation. Much better than I thought.
Anne

]]> by: Rod http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23325 Mon, 16 Nov 2009 07:56:41 +0000 http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23325 I'd say this must be the hardest yet least talked about area of being a chef. The pressure to keep oming up with something not only new but also that matches what you've done before both in taste and visual terms. I'm pleased I don't have to do it ! Cheers Rod I’d say this must be the hardest yet least talked about area of being a chef.
The pressure to keep oming up with something not only new but also that matches what you’ve done before both in taste and visual terms.

I’m pleased I don’t have to do it !
Cheers
Rod

]]> by: Laura http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23317 Mon, 16 Nov 2009 03:50:05 +0000 http://www.milescollins.com/wordpress/creating-new-restaurant-dishes#comment-23317 Looks Scrummy, Miles! If you ever have more sea bass than spring onions and crabmeat, there's a wonderful Azeri recipe in Silk Road Gourmet for Sea Bass with Sour Cherries (p 99). The original Caspian recipe is for a whole stuffed fish, but I've adapted it to be a bit more familiar as layered filets. It may pose a challenge in terms of the artful presentation your restaurants aspire to, but it will make your tongue happy. Keep up the great work! Laura Looks Scrummy, Miles!

If you ever have more sea bass than spring onions and crabmeat, there’s a wonderful Azeri recipe in Silk Road Gourmet for Sea Bass with Sour Cherries (p 99).

The original Caspian recipe is for a whole stuffed fish, but I’ve adapted it to be a bit more familiar as layered filets.

It may pose a challenge in terms of the artful presentation your restaurants aspire to, but it will make your tongue happy.

Keep up the great work!

Laura

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