Twelve Courses, Days and Free Maple Syrup
Yesterday we received our shipment of small bottles of maple syrup from Steve Stallard of Blis Caviar. Our original idea was to allow guests to purchase the incredible syrup as a parting take away after visiting with us. When the syrup showed up on our doorstep, I eagerly opened the box and noticed maple syrup on each of the bottles. Oh well, part of shipping to high altitude. I washed the bottles off, let them dry and went home, apparently not knowing how to count. I spoke with Steve about the sticky bottles and he said Merry Christmas. I was flabbergasted and quite appreciative of the gesture. 
As Steve's generous nature sank in I began mulling the idea of free. We could now do what we chose with these Twelve bottles of maple syrup--turns out when I showed up this morning it was eleven, one bottle did break, I just cannot count. I wanted to do something different with the syrup. He gave it away sincerely and without hesitation.
So, who do we give the syrup to? And thus an idea sparked. We have a concept, a culinary progression based on techniques, cooking methods, mediums and ingredients. This progression, in our mind, creates a spectacular meal. So, we are putting out the challenge: come up with a dish from any or all categories in the menu featuring maple in some form. The dish does not have to be a polished recipe, though it can be. The dish may be a process and compilation of flavors, that is how many of our dishes come to light. Pictures of finished dishes are not required, though as you may realize, greatly appreciated for they help tell the story. The categories for the dishes are numbered, and in one instance, 12 and 12a, we are asking for two dishes. Feel free to walk your own path.
We are accepting ideas from today until Midnight on December 12. For each submission, please include what course the dish is for, the complete list of ingredients, a process and or measurements, and a valid e-mail address so we can contact you if we choose you as the winner. The more fleshed out and defined the dish is the better it can be portrayed to Aki and myself. Starting on December 13, we will announce a winner a day until Christmas. While this is not the true twelve days of Christmas, it is a fun way to lead up to the day.
The prize for each each course will be a 375ml bottle of Whiskey Barrel aged maple syrup mailed to each winner on us. Our favorite overall recipe will receive the 750ml bottle, you have to have favorites. If you live outside the continental U.S. please feel to submit ideas and we can work out the shipping if you win. The winners will be chosen by Aki and myself and on Christmas day the complete menu will be published, paying tribute to each individual winner. Anyone can enter this contest: professional, non-professional, semi-professional and more. We look forward to your ideas and the creation of an incredible Maple Menu. Again, email these dishes to us via this website.
Thanks, good luck, and remember ideas are free.
1)Amuse Bouche/ Amuse Gueule, a small bite to open the palate.
2)Raw and Marinated, usually chilled and can feature anything from vegetables to meats to seafood.
3)Just Warmed, barely cooked in any medium you choose.
4)Soups and Custards
5)Cold Foie Gras and Charcuterie
6)Pasta: stuffed, tagliatelle, risotto, lasagna
7)Light or Braised Fish and Shellfish: lobster, scallop, frog legs
8)Roasted Fish
9)Offal, Braised Meat, Hot Foie Gras
10Roasted Meats
11)Cheese
12)Dessert
12a)Mignardise
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