Goat Yogurt Mousse
Concord Grape Sorbet, Pumpernickel, Thyme
Would you order the menu description above if you were at a restaurant? What about the description does and doesn't appeal? For some reason, this is the one dish I have the hardest time selling. In my opinion, it epitomizes a balancing act of sweet, savory, refreshing notes, pop out flavor, and texture contrast. I think it looks pretty nice too. So why won't anyone order it? It's one of the more detailed and labor intensive dishes on the menu and it's such a shame to only sell a couple a night. Is it me? Or my audience? No, of course it's not the audience; they rule the roost and decide what's good and what's not. So it's me...and I've never liked being wrong. Would a different menu description make it sell more? What if I dropped the "Goat" in the description? Wouldn't that be kind of misleading to the diner? They think they're getting sweet "fro-yo-esque" yogurt, but then get hit with that distinct goat milk tang. Is it the pumpernickel and its (unintended) pastrami sandwich intimation? I really love seeing cheese and alternative dairy products on dessert menus, but maybe I'm only one of a few. The last time I tried making a cheese-y dessert (blue cheese cheesecake), the paper canned it. One success was a chilled strawberry soup with queso fresco ice cream. One out of three isn't good enough. This is definitely something we need to work on.