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The secret ingredient for Level I: Dessert is MINT.
The following exerpt is from the Food Network Encyclopaedia:
Long a symbol of hospitality, Greek mythology claims that mint was once the nymph Mentha. She angered Pluto's wife Persephone, who turned her into this aromatic herb. There are over 30 species of mint, the two most popular and widely available being peppermint and spearmint.
Mint grows wild throughout the world and is cultivated in Europe, the United States and Asia. It's most plentiful during summer months but many markets carry it year-round. Choose leaves that are evenly colored with no sign of wilting. Store a bunch of mint, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days.
To avoid any food allergy complications, email us with the name(s) and ingredients of your dishes so we can have menu cards ready.
(UPDATED) So far the only problems we are aware of are with nuts (except cashews), citrus (particularly grapefruit), dairy products (lactose), onions /shallots (but leeks are OK), and coconut. Please also indicate if there is any pork or shellfish (even as part of a sauce) in your dish. We will keep this list up to date as guests email us with their limitations.
For information about judging criteria, see General Guidelines.
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