One of the features of dining at Tarragon that I am very fond of is the amuse-bouche, a small hors d’oeuvre compliments of the kitchen which gives the diner a taste of what is to come.
The amuse-bouche changes daily, and is a form of expression that is highly valued in our kitchen. It is a great team building effort for my staff, with each cook taking on the responsibility from day to day, and it is a wonderful way for different cooking styles to emerge.
As a diner, it is a great way to start a meal; because it is not something that is deliberately ordered, but rather is something that may stretch the palate beyond what the individual is normally accustomed to eating.
One of my favorites is the Red Pepper and Parsley Bruschetta served on sliced cucumber.
To make the Bruschetta:
- 1 Red Bell Pepper, finely diced
- 1⁄2 Yellow Onion, finely diced
- 2 Tbsp Parsley, chopped
- 2 Tbsp Parmesan, grated
- 1 tsp minced Garlic
- 1 Tbsp White Wine Vinegar
- 1 Tbsp Olive Oil
- Salt and Black Pepper to Taste
Combine all ingredients, and pile atop a sliced cucumber. Drizzle with a balsamic reduction if desired.
— Chef Bret Andreasen
