Last week, I had the opportunity to visit the kitchen of Stanford University's Schwab Executive Services, which serves "fresh, sumptuous and sustainable" menus for a variety of conferences and on-campus events. Each of the plates sent out was not only beautifully executed, but also tasted wonderful (the chefs were extremely generous and encouraged me try many). In addition, the diversity of the 5-course meal they served gave me a plethora of ideas to work with, ranging from ingredient use to plating techniques.
Needless to say, the afternoon I spent at Schwab proved truly inspirational for Challenge #4. When creating this menu, I also wanted my dishes to reflect the versatility of corn so each features corn cooked using a different method.
Corn 3 Ways: Puréed, Popped, and Broiled
Tower of shaved white corn, avocado, and tomato, drizzled with a mild balsamic vinaigrette and sprinkled with freshly cracked pepper and coarse sea salt
Beef and vegetable filling* rolled inside a white corn, spinach, and wheat crêpe, served with a dollop of plain yogurt
Top: Puréed
Garlic-lime shrimp served on a white-corn and jalapeño purée, garnished with chive
Right: Popped
Popcorn lightly tossed with seaweed, sesame seeds, and sesame oil, served alongside wasabi
Left: Broiled
Blackened yellow corn, chopped pistachios, and slivered almonds, toasted with butter atop fresh tomato and whole wheat bread
Salad: Boiled
Tower of shaved white corn, avocado, and tomato, drizzled with a mild balsamic vinaigrette and sprinkled with freshly cracked pepper and coarse sea saltWrap: Sautéed
Beef and vegetable filling* rolled inside a white corn, spinach, and wheat crêpe, served with a dollop of plain yogurt*sautéed ground beef, white corn, asparagus, fresh tomato, onions, and garlic powder
Dessert: Fried
White corn fritters dusted with cinnamon and sugar, sprinkled on vanilla ice cream
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