Wednesday, November 12, 2008
The bread service at Avenues is enormously successful. One of our daily tasks at the restaurant is to bake all of the breads in house.
Currently, we offer five different breads that are paired with specific, individual courses throughout the meal. We have put a great deal of thought behind these pairings.
At the beginning of the meal, we focus on an Italian Como Bread that we "break". This concept reminds us of the idea of "breaking of the bread".
Next, is an English Muffin that is infused with black mint. The size is a little larger than a silver dollar.
Then, we transition to a very rich Goat Butter Brioche. This bread is made in the same traditional way as a cow butter brioche, but the goat butter is much lighter.
Pretzel Bread is made with black lava salt from Hawaii. This salt gives the bread a nice crunch and it conveys a very earthy flavor.
Our last bread is a Coconut-Basil Waffle that is served with powdered lime-sugar. A sweeter bread has been chosen to finish our pairings so we can make an easier transition from the savory world into the sweet world.
Posted by Curtis Duffy at 9:18 AM