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Supper Club V

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

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

Gargouillou

{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.

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

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

Anniversary Dinner

  • Chicken breasts sous vide in some sea salt and schmaltz (63C/75min)
  • Corn pudding half-spheres (sauteed sweet corn puree with chicken stock and set with gelatine in half-sphere molds)
  • Dehydrated corn powder (see previous post)
  • “Succotash” – fava beans, sunchokes, shallots, garlic, duck fat
  • Confit baby white potatoes (in duck fat, garlic, rosemary, and lemon zest 85C/45min)
  • Artichokes (85C/90min with olive oil, garlic, and lemon zest)
  • Chicken skin crisped in the oven with rosemary and then finely minced for garnish and texture
  • Lemon chicken stock nage stabilized with some xanthan gum
  • Garnished with some edible flowers and chive blossoms

Dehydration

I opened the fridge yesterday and there were four ears of sweet corn staring back at me. I forgot I had them and needed to use them before they got too starchy. Not knowing what I was going to do with them I decided to strip the kernels from the ears and sauté them with a bit of salt and pepper and then added some chicken stock and simmered them for a few minutes. My initial thought was to flavor the chicken stock with corn to use as a chicken-corn nage in a future dish but I decided to blitz the whole mix in the blender instead. I passed that corn mix, which resembled really wet grits, through a #20 tamis and was left with a lot of pulp.

Normally, I would toss the pulp without hesitation but the silpat caught my eye and I figured I’d see what I could do. I took the pulp and spread it thin across the silpat and set the oven to “warm” which is somewhere in the range of 150-175F. I left the corn in the oven to dehydrate for about 12 hours and the result is pretty awesome.

Image

 

A really crisp but light wafer is formed which can be broken into nice random pieces as a garnish. I took the crumbled wafer and powdered it in a coffee grinder into a very fine powder so it can be used as a powdered garnish on the plate or as a coating on other things that take well to corn.

Corn powder

I wonder what else I’ve been throwing away that has this hidden potential.

{Sunday Homage} Sergio Herman – Oud Sluis

In one of the online communities I’m a member of, we have started a weekly homage challenge. The basic idea is to pick a chef/dish/restaurant of prominence and come up with a dish that exemplifies said establishment. This inaugural challenge was to pay homage to the Dutch chef Sergio Herman of Oud Sluis, #21 on the World’s 50 Best Restaurants list.

For me, Sergio Herman is synonymous with seafood. I’m pretty sure every dish I’ve ever seen him present has been in some way tied to the sea so I knew I had to go in that direction for this dish. I’ve been hankering for some oysters ever since the weather has started warming and found some nice looking Chesapeake Bay oysters at the store so that quickly became the launching point for my dish. The other thing that stands out for me when thinking of Oud Sluis is their play on textures.

So here is what I came up with:

Oysters escabeche, charred ramp puree, ponzu glazed hen of the woods, miso-butter snow, dashi gelee

Sunday Homage #1Sunday Homage #1