Tedric Simon August Richards

The newest addition to the Richards household came about 13 weeks early. Tedric Simon August Richards, or know as TSAR (what his uncle Arnold calls him), was born June 24, 2007 at 2:10 AM. He was born at 27 weeks and weighed 1lb. 11 oz. http://www.flickr.com/photos/9099244@N04/664459322/

The Oakroom New Menu June 2007

The Oakroom

-Taste of the Ohio Valley-
(Kentucky, Indiana, Ohio)

James Beard House “BLT”
Berkshire Pork Belly, Micro Lettuce, Tomato Jam, Judy Shad Goat Cheese

Roasted Scallop Dish for Bobby McAlister
Aioli, Braised Endive, Tangerine, Garlic Parsley Cracker
Yukon Potato Poached in Ham Hock Broth

Oakroom Version of Kentucky Hot Brown
Quail Breast, Pancetta Crisp, Corn Relish, Grit Johnny Cake, Mornay Sauce

Trifecta of Lamb
Oma’s Pea Sauce & Tendrils, Roasted Lamb Loin, Lamb Bacon
Merguez Lamb Sausage, Delta Blue Potatoes, Summer Carrots

Macadamia Nut Brittle
Poached Cantaloupe, Red Currant Gelée
Cucumber Sorbet, Grilled Watermelon, Salted Caramel
90.

-Vegetable Tasting-

Jerry’s Lettuce & Tomato Cart
Traditional & Untraditional Garnishes

Baby Fennel
Balsamic Roasted Porcini Mushroom, Blood Orange Sauce, Caper Berry

“Cereal & Milk”
Petunia Crispy Treat, Lemon Marmalade
Megan Berni’s House-Made Almond Milk Soup

Oak Wood Farms Shitake Mushroom
Porcini Tortellini, White Asparagus Fondue, Port Coco Nib Jus

Lemonade
Madeleines, Prickly Pear Granita, Lemon & Juniper Pop Rocks
74.

-Foodie Tasting Menu-

Sunny Side Up Truffle Quail Eggs
Mache Lettuce, Caramelized Granny Smith Apple, Bacon Wrapped Sweetbreads
Pistachio, Concord Grape Gelée

La Belle Farm Foie Gras Presented Hot & Cold
Black Licorice Sauce, Candied Petite Fennel
Kumquats in Citrus Reduction, Brioche Toast

“Cereal & Milk”
Petunia & Bacon Crispy Treat, Lemon Marmalade
Megan Berni’s House-Made Almond Milk Soup

Roasted Breast of Duck
Asparagus Fondue, Porcini Mushroom Tortellini, Faux Myer Lemon Sabayon
Port and Coco Nib Jus

Braised Rhubarb in Vanilla & Thyme Flowers
Strawberry Soup, Pink Pepper Berry Shortbread, Brown Butter Ice Cream
92.

Corresponding Wine 55.

Todd Richards Duane Nutter Will Pullem Jerry Slater
Executive Chef Chef de Cuisine Sommelier Restaurant Director

The Oakroom
-Appetizer Course-
Oakroom Version of Kentucky Hot Brown
Quail Breast, Pancetta Crisp, Corn Relish, Grit Johnny Cake, Mornay Sauce

“Light as Air” Chicken Pâté
Brie, Honeycomb, Toasted Almond Spread, Chardonnay Lavender Semifreddo

Walnut Dusted Soft Shell Crab
Baby Fennel, Blood Orange Sauce, Caper Berry, White Anchovy
Balsamic Roasted Porcini Mushroom in the Style of Foie Gras

Roasted Scallop Dish for Bobby McAlister
Aioli, Braised Endive, Tangerine, Garlic Parsley Cracker
Yukon Potato Poached in Ham Hock Broth

James Beard House “BLT”
Berkshire Pork Belly, Micro Lettuce, Tomato Jam, Judy Shad Goat Cheese

Caviar Service
Quarter Ounce; 7.08 Grams, Choice of Osetra, Paddlefish Varieties

-Middle Course-
La Belle Farm Foie Gras Presented Hot & Cold
Black Licorice Sauce, Candied Petite Fennel
Kumquats in Citrus Reduction, Brioche Toast

Jerry’s Lettuce & Tomato Cart
Traditional & Untraditional Garnishes

“Cereal & Milk”
Petunia & Bacon Crispy Treat, Marmalade
Megan Berni’s House-Made Almond Milk Soup

Sunny Side Up Truffle Quail Eggs
Mache Lettuce, Caramelized Granny Smith Apple, Parmesan
Bacon Wrapped Sweetbreads, Pistachio, Concord Grape Gelée

-Entrée Course-
Sizzling Rice Crusted Red Snapper
Coconut, Black Thai Rice, Green Curry, Duck Confit, Clams, Sea Urchin Froth

Pan Roasted Pacific Halibut
Picholine Olives, Olive Cracker, Grilled Zucchini, Roasted Eggplant Puree

Pure Wagyu (Kobe Style) Natural Fed Beef
Rutabaga Puree, Point Reyes Blue Cheese Spaetzle, Blackberry Reduction
10. Supplement

Trifecta of Lamb
Oma’s Pea Sauce & Tendrils, Roasted Lamb Loin, Lamb Bacon
Merguez Lamb Sausage, Delta Blue Potatoes, Summer Carrots

Roasted Venison Loin
Golden Beet Root & Potato “Mash”, Broccoli, Blueberry Red Wine Reduction

Roasted Breast of Duck
Asparagus Fondue, Porcini Mushroom Tortellini, Faux Meyer Lemon Sabayon
Port and Coco Nib Jus

3 Course Menu 78. Corresponding Wines 35.
5 Course Menu 98. Corresponding Wines 55.

-Dessert Course-

Lemonade
Madeleines, Prickly Pear Granita, Lemon & Juniper Pop Rocks

Macadamia Nut Brittle
Poached Cantaloupe, Red Currant Gelée
Cucumber Sorbet, Grilled Watermelon, Salted Caramel

Braised Rhubarb in Vanilla & Thyme Flowers
Strawberry Soup, Pink Pepper Berry Shortbread, Brown Butter Ice Cream

Ice Cream Sandwich
Chocolate Wafer, White Chocolate Ice Cream, Truffle Chocolate Malt

Soufflés
Choice of:
Lemon Poppy Seed
Blueberry Buttermilk
Banana Foster
Oatmeal Cookie
Hazelnut with Chocolate Ganache

Sweetbreads

Sweetbreads

Pistachio Puree, Bourbon Smoked Banana
Cranberry Gel, Red Jalapeno

Capriole Farms

Not to often are we lucky enough to visit a farm were our items are produced. On this occasion we were very lucky. About 45 minutes north west of Louisville we visited Capriole Farms. Capriole Farms is own by one of the most gracious people I have ever met Judy Shad. In a short period of 3 hours she tought me so much about how goat cheese is produced as well as her vision for farm to table cooking.

http://www.capriolegoatcheese.com/

Chef Duane Nutter

This dish is by my long time friend, chef and collegue, Duane Nutter. Duane and I started working together in 1994 in Atlanta. We were at the Four Season Hotel together and have worked in the same kitchen off and on for about 12years. Duane will always tell you that we work as a team. He is right handed and I am left handed. You can visualize it in the approach of plating where Duane is more direct and I am more abstract. Essentially he is a great chef in his own right.

Progressive American Cuisine

Here is my take on PB&J.

The dish is:

PB&J Circa 2007

Georgia Peanuts, Port Reduction

Vine Ripen Raisin, Banana Puree

Zuchinni Bread, Peanut Butter Powder

Providence Restaurant LA

On a recent trip to LA I had the pleasure of dinning at a very good, no outstanding restaurant, Providence. Providence is located in the old Patina restaurant location headed by celebrity Chef Joachim Splichal. In my view Providence might have a new celebrity on the LA horizon in Michael Cimarusti. Providence was voted top 50 restaurants by Gourmet Magazine. The link to the website follows. You must check out the gallery section to understand Michael’s food.

http://www.providencela.com/

Photo Courtesy of (Connie Aramaki / For The Times)

James Beard Menu First Run

This is our first run of James Beard Menu.
After getting some advice on how small the kitchen was we had to scale back some.

Venison

Venison
Porcini Mushroom, Potato Puree
Red Wine Reduction

Wagyu

Wagyu Beef side view...

Wagyu

Wagyu Beef w/ Watermelon Radishes, Pea Puree

Progressive American Cuisine

Old Fashion Cocktail As a Salad

Bourbon Cherry Gelee
Blood Orange Emulsion
Micro Fennel Leaves

Foie Gras

This is one of my favorite dishes served.
Foie Gras w/ Flavors of Derby Pie
(Chocolate, Pecan Cappuccino, Coffee Crust)