This Gelatin Be Jigglin
The best source of gelatin from an animal.
What is skin, joints, tendons and or bones?
The orange berry that is used to flavor one of the new pate de fruit.
What is sea buckthorn?
The time that you wait to fire an entree course.
What is 20 minutes?
The seed allergy associated with the burger.
What is sesame?
The two steaks we recommend medium rare.
What are 8oz filet and bone in filet?
The single component in the tomato salad that contains gelatin.
What is tomato gel?
The gelling agent used to thicken pate de fruit.
What is pectin?
This person always get the right of way in the dining room.
Who is the guest?
The four cucumber preparations on the chicken entree.
What is dill, spicy, bread and butter and compressed?
The cut of beef with the scientific title of spinalis dorsi.
What is ribeye cap?
This breaks down into gelatin during cooking.
What is collagen?
A dough made by folding eggs into a cooked flour and milk mixture.
What is pate a choux?
The correct basket for steak knives at the dish station.
What is the right basket?
The preparation for the potato entree.
What is steamed, smoked and fried?
The steak from the diaphragm known as the "butchers cut".
What is hanger steak?
Before the invention of modern stabilizers, this was used to stabilize/thicken all manner of pastry products.
What is gelatin?
The inventor of pate a choux was the pastry chef for this family.
Medici
The correct location for breadbaskets.
What is the bread station?
The seasoning on the frites.
What is salt, pepper and malt vinegar?
The large format steak that is cut from the short loin.
What is a porterhouse?
The four ingredients in the blue dressing for the wedge salad.
What are gelatin, creme fraiche, sour cream and cheddar/blue spread?
The varietal of cherry used in the cherry lime macaron.
What is morello cherry?
Barolo goes into this glass.
What is a burgundy glass?
What is carnaroli?
The two largest beef purveyors to Swift and Sons.
What is Linz and Purely?