Strawberry broth, ricotta, honey jelly, almonds, basil, pink peppercorns, freeze dried strawberries.

Strawberry broth, ricotta, honey jelly, almonds, basil, pink peppercorns, freeze dried strawberries.

Tuna tartare, aji-amarillo, chives, avocado, olive oil, pea shoots.

Tuna tartare, aji-amarillo, chives, avocado, olive oil, pea shoots.

Quick cured, deep fried quail, sour cherry cocoa sauce, sour cherries, olive oil, pumpernickel crumbs, flowers.

Quick cured, deep fried quail, sour cherry cocoa sauce, sour cherries, olive oil, pumpernickel crumbs, flowers.

Maple glazed pork loin, red cabbage puree, apple chips, pickled mustard seeds, pea shoots.

Maple glazed pork loin, red cabbage puree, apple chips, pickled mustard seeds, pea shoots.

Popcorn grits, buttered popcorn posset, salted caramel sauce, candied peanuts with smoked salt

Popcorn grits, buttered popcorn posset, salted caramel sauce, candied peanuts with smoked salt

Photos

Supper Club V

Gallery
Pork Tenderloin, pea shoots, confit tomatoes, compressed peaches, goat cheese emulsion, pork jus
Dishes

Pork Tenderloin

Pork Tenderloin, pea shoots, confit tomatoes, compressed peaches, goat cheese emulsion, pork jus

 

 

 

Pork Tenderloin pre-seared and bagged with butter, garlic, and thyme. Cooked sous vide @60C for 60 minutes and post seared with smoked salt and pepper.

Cherry tomatoes we found at the farmer’s market today were bagged with olive oil, garlic, basil, and thyme and cooked with the pork at 60C for 60 minutes. The result is this amazing burst of flavor and a super soft texture encased in a grape-like shell.

The plate was garnished with very ripe peaches that were sliced on a mandoline and compressed with some white balsamic vinegar. There is also a goat cheese and charred green onion emulsion. A bunch of green onions were trimmed and coated lightly with olive oil and salt and charred with a torch and blended with goat cheese, warm milk, olive oil, and smoked salt. The emulsion is plated in pearl onion “shells” that were blanched briefly and charred with a torch.

The plate was sauced with pork jus made from the bag juices and pork stock mixed with some butter and infused with thyme. The pea shoots were tossed with olive oil and white balsamic vinegar.

 

 
Pork Tenderloin, pea shoots, confit tomatoes, compressed peaches, goat cheese emulsion, pork jus

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Gargouillou
Dishes, Ideas & Inspiration

{Gargouillou}

Michel Bras, the famed chef from Laguiole, France, is known best for two things: 1) the molten lava cake and 2) gargouillou. The latter, a painstakingly plated and constructed salad of 40-60 different vegetables and fruits is a work of art and the inspiration for this dish.

Components: Yellow bell pepper puree, prickly pair juice, watercress, arugula, frisee, red leaf lettuce, baby green leaf lettuce, fresh garbanzo beans, sugar snap peas, fava beans, zucchini, radish, fiddlehead ferns, asparagus, swiss chard stems, pomegranate seeds, blackberries, speck, pork headcheese, garrotxa cheese, moody blue smoked blue cheese, sweet butter, lemon juice, quick pickled shallots, and sea salt.

GargouillouGargouillouGargouillou Gargouillou Gargouillou
It was a really fun dish to put together and the flavors really went well together. I made a point to reserve seasoning and just use the natural flavors of the vegetables to complement each other. The plating definitely makes me appreciate the amount of time and effort that goes into a world class restaurant on a daily basis.
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Dishes, Technique

Chicken two ways

Leg and thigh meat was minced with sautéed shallots, garlic, salt, pepper, and cayenne. Bound with some Activa RM to make a torchon and cooked sous vide @ 64C for 90 minutes. The torchon was then sliced and pan seared and topped with chicken skin “chicharones” as a play on a ballotine.

Breast was simply bagged with some olive oil and sea salt and cooked alongside the ballotine.

The base puree is a vidalia onion and oyster mushroom puree (caramelized vidalia, browned oyster mushroom tops, veg stock) that was passed through a tamis after pureeing. The white puree is parsley root pureed with whole milk and black truffle salt.

The grains are pearl couscous, baby chickpeas, sunflower seeds, pumpkin seeds, and quinoa cooked in chicken stock and finished with lemon juice.

To garnish there are flash pickled spring red onions and watercress leaves.

Chicken two ways Chicken two ways Chicken two ways

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Dishes, Photos

Supper Club IV Photos

Thanks to everyone who came out this month. Here are some pictures of the dishes we consumed!

{Crab}

Miso Butter Snow, Raw Cucumber, Compressed Cucumber with Sweet Soy, Togarashi, Green Onion, Micro Cabbage, Lime, Wasabi-Avocado Puree

Lime, Togarashi, Scallion, Miso Butter Snow, Cucumber, Compressed Cucumber with Sweet Soy, Micro Cabbage, Wasabi-Avocado Puree

Lime, Togarashi, Scallion, Miso Butter Snow, Cucumber, Compressed Cucumber with Sweet Soy, Micro Cabbage, Wasabi-Avocado Puree

{Spinach Agnolotti}

Fava Beans, Charred Sweet Onion, Asparagus, Truffle Salt, Lemon Nage

Fava Beans, Charred Sweet Onion, Asparagus, Truffle Salt, Lemon Nage

Fava Beans, Charred Sweet Onion, Asparagus, Truffle Salt, Lemon Nage

{Spring Lamb}

Chimichurri, Confit Radish in Duck Fat and Clover Honey, Sunchoke Puree

Chimichurri, Confit Radish, Sunchoke Puree

Chimichurri, Confit Radish, Sunchoke Puree

{Striped Bass}

Fennel aioli, fried artichoke hearts and stems, leek ash, assortment of edible flowers

Fennel aioli, fried artichoke, leek ash, assortment of edible flowers

Fennel aioli, fried artichoke, leek ash, assortment of edible flowers

{Berries & Brioche}

Raspberries, Strawberries, Vanilla Cream, Mint, Aerated Brioche

Raspberries, Strawberries, Vanilla Cream, Mint, Aerated Brioche

Raspberries, Strawberries, Vanilla Cream, Mint, Aerated Brioche

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