Amuse Bouche
July 25th, 2008 by Amber
Amuse Bouche: little bites to amuse the mouth, to build excitement for the meal to come
Each guest within the Deepwood dining room is welcomed with an amuse bouche. It is to be a seemingly simple token of our appreciation for the opportunities to host you as our guest as well as a playful gesture to tickle appetites and build anticipation for the meal to follow. A little morsel, one bite, smaller than a hors d’oeuvres.
The amuse, though not technically on the menu, is without doubt, one of my favorite items. I truly admire and am hungered by the collaboration of our kitchen; chef’s classic technique, Colin’s modern creativity and the curious spirit of David, Mike, Matt and Andy (the crew) are ultimately my favorite components to the menu. Together Chef Brian and Colin develop a nightly amuse bouche for the dining room as well as soup presentation for both the dining room and tavern. Highlights to the amuse bouche creations include asparagus and crab terrine in saffron gelee, date wrapped in house cured duck proscuitto (David’s creation), duck confit with local kumquat & raisin marmalade as well as grapefruit supreme on fennel salad. It is clear that these little bites are exploding with creativity, and while there is quite a bite of thought & time as contributing ingredients, there are reminders to us not to take ourselves or our food to seriously. As the first impression, the amuse is to be a straightforward and honest reflection of the kitchen. It’s the little things in life.
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I completely agree and am delighted to find someone with as much care and attention to the amuse bouche. You really set yourself apart from the “restaurants” in columbus, to the experience of columbus. I love your depth of passion and integrity in the profession of culinary artistry and servivce. Please don’t change.
Comment by Bill Fugitt — August 19, 2009 @ 1:05 am