NEVER BEFORE...
You may interpret this in whatever way you see fit, but at its essence I would like you to have a significant element of your dish be either something you've never made before or with a technique or an ingredient that you've never used before.
And don't do something cute like make a chocolate cake because you've only ever made vanilla cake before. :) The exception, of course, is for Soup/Salad course, where you have obviously made both of those core foods before...so get creative with your techniques and ingredients!
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Another lovely meal by our gourmet bubble (gourbubble?)
Sous Chef Abe decided to make (for the first time ever) fried chicken! The crispy bird was served on a savory cheesy waffle, and complimented by three different delectable sauces (local maple syrup, sweet & smoky BBQ sauce, and secret sauce). Like the amateurs we are, we all had numerous servings, alongside a second round of old fashions. What can you do. It was so good.
Sous Chef Amy had her least favourite course of soup/salad, and added to her personal misery by doing something she has never done before: Followed a recipe! #TheSufferingIs(not)Real She made the NYTimes recipe for Roberto Soup, with italian sausage, kale, white beans and tomatoes. Though her creativity was stifled, the taste of the soup was excellent! With the soup, she made brioche buns (for the first time ever), with a classic Bartlett cocktail of sweet vermouth with a side of lemon.
For the main, Master Chef Vanessa outdid herself with a truly delightful main of Beef Wellington. A challenging dish in it's own right, she experimented with a sous vide for the first time ever and upped the anti by also making her puff pastry by scratch. Holy moly! The Beef Welly was served with a side of vegetables and a trio of complimentary sauces (au juice, caper, and horseradish). We washed it all down with a lovely french red wine - way to go MC!
For dessert, Sous Chef Leah scanned through cookbooks, until she found a recipe for a pink grapefruit tart which she's never made nor tasted. The tart had a number of new elements to bake including shortbread crust, an almond creme layer, topped with a creamy grapefruit curd. The tart was served with sweetened whipped creme, and a grapefruity Sauvignon Blanc.
Next up: Master Chef Amy