If I were Japanese, I would be curious about American cooking and would try it. Of course one just can’t order “American’ as this country has a very wide range of ethnic and regional tastes. That range would be the strength of your restaurant. From you comment, You are looking for about five entrees. I would divide up American cooking into five regions, New England, Midwest, Southren,Tex-Mex and West Coast. An entrée representing that region. To keep your menu fresh and new to attract repeat customers, rotate the entrees in and out with new items from that region,say, once a month, the same for desserts
good idea, On of the big things to overcome is not over streching it with the produce and products I use, you know limiting the menu like that helps definately I appreciate this and it will be going on to my idea sheet
Dear rai
I have a treat to post for you
Brined pork tenderloin, with Cracked wheat pilaf porcupine balls. the sauce is a red wine reduction.
http://img.photobucket.com/albums/v155/Haissan/20101103151903.jpg
I forgot to add, the guy who garnished the plate screwed up. see all the green onions? they are only supposed to be on the food.
and another thing, they put parsley on everything, its driving me nuts…
by the way, I think I like my new avatar
That looks pretty good. I would order it.
I like the red wine reduction. Everything I know about cooking I learned from watching Julia Child on PBS, so alot of my stuff involves a sauce
thank you!
coughedit buttoncough
Cough Drop?
lean to the side and cough