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Permalink Reply by Treva on September 20, 2008 at 2:07pm

I offer these ideas:

~ Porcini Rustic Tart with Ethiopia Sidamo cream

~ Crystals of Aged Gouda with Soft Boiled Eggs, Baby White Asparagus and Huehuetenengo Thumb Prints

~ La Esmerelda Crusted & Grilled Wagyu with Quenelles of Fig Chorizo and Vanilla Plantain Sauce

~ Finca Mauritania Ravioli filled with Chestnut Confiture served in a Parmigiano-Reggiano Tuille with Beurre Blanc

~ Medley of Guatemalan Coffee Caviars with Zacapa Centanario Rum Aspic served with El Injerto Granita

~ Tiramisu with Bolivia San Ignacio Mocha, Roasted Coffee Infused Black Cherries served with Kirsch Gelee

Permalink Reply by Peter Middlecamp on September 21, 2008 at 8:25pm

Well, here's a very simple one I'm working on this week-

We have a simple espresso blend at the moment, just Brazil Yellow Bourbon Natural roasted to first crack +4 minutes at 419 degrees- and Guatemala FTO Maya Ixil roasted to 1st + 4:30 at 421, then blended. It comes out peanut butter and jelly. I love it.
We're working on some simple white bread- homemade roasted/salted/ground peanut butter, couldn't be simpler, and grape preserves- farmer's market. Start with the shot, finish with a small sandwich.

Also- we'll be holding a contest for the next few weeks- the "sprobama" versus the "maverick"
Each time a 'sprobama' is ordered- $1.00 goes to Obama for president, each time a 'maverick is ordered, $1.00 to McCain.
Will post photos and results.

Also- I uploaded some good macro photos of Espresso pouring- at 2x real-size. Good detail, especially of my ancient spouts. They have since been replaced. :)

Permalink Reply by Treva on September 26, 2008 at 7:07am

What's the score of Sprobama vs. Maverick?

I want one of you PB&Js!