Welcome
ESMÉ DINNER
SERIES GUIDE
Esmé introduces a culinary experience inspired by and in support of
Kitchen Possible, a local non-profit dedicated to building empowered mindsets in kids through cooking.
Kitchen Possible's cooking program is crafted to expose kids firsthand to important life lessons experienced while in the kitchen. This iteration of the tasting menu is directly inspired by the life lessons central to the Kitchen Possible curriculum.
With this collaboration, Esmé intends to donate $25 of each ticket sale towards this programming.
Syllabus
Teamwork
01
In collaboration with Kitchen Possible, Esmé , Griffin Goodman, Facture Goods and Ignite Glass, we are showing you team work of several mediums at it’s finest.
Buckwheat waffle, Strawberry, Parsnip, Lilac, Osetra caviar
Waffle
Braised pork, Pistachios, Pear puree, Lavendar, Vanilla
Toaster Strudel
Granny Smith Apple, Tapicoa Pearls, Gen Mai Kombucha, Maraschino Cherry, VersJus, Blue Butterfly Pea Flower Oil
Crazy Straw
Getting Outside Your Comfort Zone
02
Growth happens when we try new things, even if they’re difficult or uncomfortable the first few tries. We encourage the KP kids to taste new flavors, try new techniques, and take on recipes that stretch them.
Milk Punch
Blueberry Pomegranate, Clementine Dream Tea, Mallorca Melon Tea, Grapefruit, Lemon, Lime, White Cranberry, Strawberry, Peach, Blood Orange Olive Oil
Tater Tot
Sunchoke Latke, Caramelized Vidalia Onions, Apple Butter, Sour Cream, and Osetra Caviar.
Fruit Cup
Cured Foie Gras, Amaretto and Saffron jam, Whipped Honey, Cherry macerated peaches, Lemon Verbena
Pizza
Tomato tart, Pine nut , Cherry tomatoes, Rose gelee, and artichoke and pancetta cream
Perseverance
03
Struggle isn’t a sign of failure, it’s a sign of progress. When things get tough in the kitchen, we encourage the KP kids to stick with it, to keep pushing, and to try again until they’ve created something delicious.
Hoja Sana, DayLillies, Wild Onion, Squash, Green Goddess, Fermented Jimmy Nardello Pepper
Salad
Taking Things Seriously
04
Some things in life demand a no-messing-around mentality. This comes to life when the kids learn knife skills or take on a tedious recipe.
Smoked Cashew Velouté, Apple, White Sesame Slaw, and Truffle
Soup
Editing As You Go
06
In most things in life, there’s always room for improvement, and small tweaks and optimizations are what lead to greatness. The KP kids learn over and over that even when following a recipe, they must lean in and optimize as they go.
Fish and Chips
Maine Diver Scallops, Confit Potato, Banana Sabayon, Middlebrow Beer Buerre Blanc, Aerated Potato Foam with Capered Red Currants, Potato and Angula Chip
Taking Ownership
05
Having an ownership mentality is deciding that you alone are responsible for the outcome of your work. The KP kids learn to take pride in every step of the recipe, and how it turns out is ultimately up to them.
Tuna
Baja Tuna Belly, Umeboshi tare, Wasabi, Mussel Caramel, Thai lime aioli, Pickled Mustard Seeds
Resourcefulness
07
Sometimes we underestimate the resources we have right in front of us, assuming they’re not optimal for the job. We challenge the KP kids to cook with a use-what-you’ve-got mentality, avoiding waste and learning to pull the best out of what’s available.
Corn On The Cod
Murray River Cod studded with corn Kernels, Watercress,
Canteloupe and Corn chowder with Manila Clam, Corn Husk Tuile
Going Above And Beyond
08
Like getting out of your comfort zone, it is easy to stick with what you know or what is familiar to you. This principle takes a familiar idea and elevates it to something new. This happens with many dishes at Esme.
Chicken Cordon Bleu
Guinea hen en Brioche, Benton’s Ham, Sauce Vin Juane, Chanterelle, Apricot
Patience
09
The difference between good and great is often the decision to wait for the final reward. The KP kids learn over and over that a little extra effort (or sometimes a lot) always pays off in their creations.
Corned Cabbage and Beef
Brisket, Waygu stuffed cabbage, Bordelaise, Carrot, Potato Dauphiné
Curiosity
10
Not a Kitchen Possible curriculum theme, but an additional principle Esmé created for this menu. Whether it be the youth of the world or adults, curiosity is what feeds us. You can go to the moon with how much learning is possible in what and how we can use any ingredient.
Shaved Ice
Yuzu pudding,Vermouth Granita, St. Germain Pâte de Fruit, Caramellized Milk Meringue
Challenges Will Make You Stronger
11
Also an Esmé theme, this one is the culmination of everything it took to put this entire menu together. A summation of these skills, further developed Esmé as a team.
Dessert
Poached Meringue, Rose Creme Anglaise, Strawberry Powder, Strawberrry Gel Bitter Grapefruit Gummy Bear Crystalized Rose Petals, calamansi Marshmallow, Vanilla Panna cotta gummy worm Cocoa Nib Crumble crispy Meringue"
Mignardise
12
Candy Button
Edible Glue
Pineapple and Lemon Verbena
Fig and Balsamic
Chocolate
After Dinner Mint