Friday, January 13, 2017

Marigold Kitchen Reflection- Parisa

When we went to Marigold Kitchen, I was extremely surprised. I thought that the food would be much more related to molecular gastronomy, but, as the chef said, they are shifting to a more rustic feel to the food. My favorite course was the carrot course, which was roasted carrots in a parmesan broth, basil oil, and pearl onions. Every bite was an amazing blast of flavor. My least favorite was the endive course, because it was very bitter, which I do not like. However, the best part of the dinner was definitely the company. I loved the group, and the conversations were very funny! Overall, even though I went in expecting something different, I loved it!

Marigold Kitchen

I was not quite sure what to expect when going to Marigold Kitchen. I didn't know what the atmosphere would be like or what food they would serve. Upon arriving I was surprised to find that the restaurant was built in a converted house. There were also fewer dished served than I expected. My favorite dish was either the baked carrots or the dessert dish with the pistachio cookie, greek yogurt and pear. Even though I did not enjoy each plate served, I was amazed with how well they blended certain flavors together.

Marigold Kitchen - Dylan

We took a trip to Marigold Kitchen on Thursday.  When we got there we had six courses that all had different flavors to experience.  My favorite dishes were the cooked venison and the carrots in the parmesan cheese.  I did not like the endives because they were really bitter and the yogurt did not go well with the vegetables.  For dessert we had a sweet pear with a pistachio tuile and pine nuts that was a good combination of flavors.

Marigold Kitchen Reflection

Marigold Kitchen was an interesting experience. I am usually not a picky eater but when I see things that do not appetize me, I usually will not enjoy or try them. This happened a good amount at Marigold Kitchen because many of the purees were strange looking, especially the chocolate parsnip and the raisin gel. The first course was some type of cheese with mushrooms in it and bread and raw venison tartar, which I could not gain the courage to eat. The bread was good and the cheese was overall good when I picked out the mushrooms. The second course of carrots were by far my favorite. The parmasean sauce was a little strong but overall tasty. The third course of endives was my least favorite. My taste buds were not reacting well with the vegetable. The fourth course was the lobster barley which was pretty good but very hard and grainy. Also, I am not a big fan of lobster. The fifth course was the steak and chocolate parsnip puree.The reason behind me not enjoying this course was because of the look of the puree and it tasted like beans, which is one of my least favorite foods. Also, the venison was a little too rare for my liking. Last of all, we had a pear and greek yogurt and a pistachio twill, which I only ate the pear because I could not enjoy the rest of the course. Overall, even though I didnt enjoy most of the food, it was a good learning experience and a different way to taste a variety of foods that are rare or made/cooked in mant different ways than usual.

marigold kitchen reflection

Marigold kitchen was different than what I expected. I thought that there would be more courses that were smaller portions. All of the courses were very different with unique flavors. The second course, with the carrots was my favorite. I did not like the uncooked venison because it was gross eating raw meat.

Marigold Reflection- Lindsay

My expectations going into the dinner were low, but I had such a great time. Though I can be a picky eater I really opened up and tried every dish, my favorite was the carrot dish. The food was great, but conversation and our group made the dinner for me. I am so happy I had the opportunity to meet new people and make new friends!!!

Lemon/Chocolate Souffles by Lindsay and Jack

Due to the fact that egg whites consist of sole protein, when whipped with sugar the new white creamy substance, known as a Meringue, has protein pockets of air trapped inside of it. When the Souffles enter the oven, the air begins to rise from the pockets as it heats up, pushing the rest of the batter in the souffle up too. This is the natural science behind the rising of the souffle in the oven.

In our presentation, what went particularly well was the actual look of our dish. The souffle inside of the lemon was an ingenious idea and made for a really cool looking presentation. Unfortunately, due to some mishaps in the portion and precision of our recipe, some of the souffle did not taste amazing. In order to improve on that fact, being more careful with our creation process would make for a better souffle in the end.

Overall I found that we spent successful and enjoyable time on our final projects.

Recipe from Martha Stewart:


  • 8 large lemons, preferably Meyer
  • 3 large eggs, separated

  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
  2. Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
  3. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
  4. Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
  5. Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
  6. Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.