Tuesday, March 31, 2009

Black Pepper Sorbet

So, after some recent negative customer feed back and much discussion in the BOH, I would like to get some other opinions on this long time uchi staple. Over the last few years, several changes have been made. Presentation, sweetness level, portion size, fruit to shiso to sorbet ratio, garnish etc... Today we came up with a few other ideas as well. Just fishing for any other possible ideas you guys might have. Thanks!

7 comments:

  1. i, unfortunately, don't have any customer feedback on this. Personally, i love the black pepper sorbet. However, i think the current presentation is lacking. Maybe the black pepper has run it's course and we should bring on something else equally badass!!!

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  2. I think that the portion is a bit on the large side- I see a lot of left over sorbet these days. However, there's rarely ever left over strawberries, so maybe this may have something more to do with ratio.... or maybe a little of both.

    Last time I tasted it, it thought the sorbet was too sweet (surprise, surprise), but Paul told me a couple days ago that the recipe has changed.

    How about you plate a couple of these bad boys up for the next couple of preshifts so we can give back some "real time" feedback?

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  3. It seems like this dessert is a love it or hate it type. I've never really talked to anyone in the middle. That being said, I definitely think the strawberry ratio needs to be upped a little bit. The latest feedback that I've gotten from a customer was that the sorbet seemed a little bit sweeter than it did in the past and that a little bit more strawberries would help balance it out. Philly, how about we do mini cup shapes (kind of like with the orange chocolate sorbet) and put the strawberries and chiffonade shiso inside?

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  4. i appreciate comments so far, and hope to get more. i just want to mention that since this dessert has been in play the sugar content has been reduced from equal parts, to half part to quarter part. if it gets reduced anymore, it will no longer work, this is waaay ,lower than a standard sorbet sugar content. because of the fact that there is no fruit or nut, choc etc.. to take away from sweetness, the perception is that it is overly sweet. that being said, the sweetness really can not be adjusted anymore.

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  5. actually the sweetness CAN be reduced more but it will taste watery and. i've tried it with virtually no sugar and it taste like water and pepper.

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  6. Well the black pepper has been on the menu since I started working at Uchi, and I personally think it has run its course. I agree with Danny that its a love it or hate it menu item. Of course, just like everything else, there will be people upset if we get rid of it, but the best part of Uchi is when it moves forward. I mean people got over the Gindara, and the Kabocha Hotate which were waaay more popular at the time. I have seen some really cool sorbet flavors and platings come through over the years. Time to try some new stuff. Evolution Revolution!!!

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  7. This is personally my least favorite and I would really like to see something else. If the creme brulee and fondant can go so can this one. That being said I think the current presentation looks like it just thrown into a bowl and doesn't measure up to the style of the other desserts. The old pres was too big so maybe something in between would be awesome.

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