We have finished the menu. We are slated to start it on September 4th, 07. This is the best day since we will be slow considering it is the day after labor day.
-Appetizer Course-
Oregano & Lemon Grilled Ostrich Loin
Salt Cod Brandade & Barley, Citrus & Fennel Relish, Cucumber Yogurt Sauce
“Light as Air” Chicken Pâté
Brie, Honeycomb, Toasted Almond Spread, Chardonnay Lavender Semifreddo
Peruvian Wild Salmon Ceviche
Avocado, Sticky Rice, Coriander & Salmon Roe, Blood Orange Vinaigrette
James Beard House “BLT”
Berkshire Pork Belly, Micro Lettuce, Tomato, Judy Schad Goat Cheese
“BBQ” Swordfish
Duck Confit Potato Croquette, Celery Root Puree
Andouille Sausage, Braised Celery, Pilsner Emulsion
Caviar Service
Quarter Ounce; 7.08 Grams, Choice of Osetra, Paddlefish Varieties
-Middle Course-
La Belle Farm Foie Gras Presented Hot & Cold
Walnut Raisin Toast, Truffle Braised Pears
Balsamic Reduction, Black Pepper Candied Walnuts
Olive Oil Poached Tuna
Red Romaine Lettuce, Heirloom Bean Salad, Dijon Dressing
Pickled Radish, Meyer Lemon Marmalade
Heirloom Tomato Minestrina
Parsnips, Flat Iron Beef, Kidney Bean Wafer, Mire Poix, Pasta
Sunny Side Up Truffle Quail Eggs
Caramelized Granny Smith Apple, Parmesan
Bacon Wrapped Sweetbreads, Pistachio, Concord Grape Gelée
-Entrée Course-
Cornmeal Crusted Lake Erie Walleye Pike
Sweet Pea & Crawfish Gratin, Iroquois Corn, Country Ham Polenta
Pan Roasted Pacific Halibut
Picholine Olives, Olive Cracker, Grilled Zucchini, Roasted Eggplant Puree
Ginger Wagyu Beef Ribeye (American Kobe)
Soy Braised Charred Tomato, Crispy Shiso & Oxtail Wonton
Soba Noodle Salad, White Soy Wasabi Sauce
10. Supplement
Trifecta of Lamb
Lamb Loin, Lamb Bacon, Grilled Lamb Sausage
Golden Beet Root, Potato “Mash”, Cauliflower, Blueberry Red Wine Reduction
Roasted Venison Loin
Sweet Potato Blini, Truffle Butternut Squash Puree
Scarlett Queen Turnips, Arugula Sauce
Garlic, Parsley Sous Vide Red Breast Chicken
Parsley Root, Mushroom Flan, Brussels Sprouts & Leaves
Bourbon Mushroom Sauce
Dessert Course-
Mediterranean Style Chocolate Saffron Cake
Tomato Jam, Chocolate Balsamic Reduction, Pistachio, Honeycomb, Olive Oil
Panna Cotta Three Ways
Strawberry Panna Cotta w/ Shortcake, Basil Panna Cotta w/ Lemon Chiffon
Lychee Fruit Panna Cotta w/ Sesame Rice Crisp
Cornbread French Toast
Blueberry Curd, Corn Brûlée, Lavender Vanilla Tuile
Bourbon Maple Reduction
Soufflés Choice of:
Banana Foster
Oatmeal Cookie
Hazelnut with Chocolate Ganache
Cookie Dough
10. Supplement
Tuesday, August 28, 2007
Thursday, August 23, 2007
To what a chef makes
Marco Pierre White (the chef whom trained Gordon Ramsay) stated in one of his many books that he is not a chef. He went on to explain that we are cooks. Wonder if he feel the same considering he does not cook in any of his restaurants. I understand his sediment; in both ways.
Many occasion people have asked what defines a chef. There are many rational answers however it is greatly defined in irrational actions. Let me explain. As a cook you work tirelessly on cooking to lead a kitchen. In leading a kitchen you manage everything from expenses, to Public Relations and other business related goals as well emotional taxed and crossroad cooks (all cooks carry the burden of contemplating what they are going to do next but lose sight of right now). Cooking falls down on the list. So you work your way up through cooking to lead a kitchen and then don't cook; or you pay your dues not to cook. Another example would be that you work with knives and fire everyday. The chances that you will cause yourself pain by either burning or cutting yourself is multiplied because you continue work with these items. The best would be spending days designing a plate, taking 5 minutes to plate, then watch someone destroy your creation by eating it. For myself it is even worse considering I have shellfish allergies, but love to cook shellfish.
In my view being a chef is being able to manage a series of irrational events (cooking to become a chef and then don't cook, play with fire you will get burned, etc.) produced by rational equations (people need food to survive, proper managed kitchens give great financial rewards).
A dear a great chef Walter Leffler told me on several occasions that when he retires he want to be a breakfast cook. Just him and his eggs. I truly understand that statement. I guess that's why I'm the chef.
Many occasion people have asked what defines a chef. There are many rational answers however it is greatly defined in irrational actions. Let me explain. As a cook you work tirelessly on cooking to lead a kitchen. In leading a kitchen you manage everything from expenses, to Public Relations and other business related goals as well emotional taxed and crossroad cooks (all cooks carry the burden of contemplating what they are going to do next but lose sight of right now). Cooking falls down on the list. So you work your way up through cooking to lead a kitchen and then don't cook; or you pay your dues not to cook. Another example would be that you work with knives and fire everyday. The chances that you will cause yourself pain by either burning or cutting yourself is multiplied because you continue work with these items. The best would be spending days designing a plate, taking 5 minutes to plate, then watch someone destroy your creation by eating it. For myself it is even worse considering I have shellfish allergies, but love to cook shellfish.
In my view being a chef is being able to manage a series of irrational events (cooking to become a chef and then don't cook, play with fire you will get burned, etc.) produced by rational equations (people need food to survive, proper managed kitchens give great financial rewards).
A dear a great chef Walter Leffler told me on several occasions that when he retires he want to be a breakfast cook. Just him and his eggs. I truly understand that statement. I guess that's why I'm the chef.
Sunday, August 19, 2007
Menu Revamp
So as we work through the new menu we are finding that fuel prices are increasing the menu cost. It seems we are being hit more for shipping. We are trying not to pass the cost to our guest but sooner or later we will.
We eliminated bottled water service and went back to our filtered tap water system. We have not had a single complaint. It helps keep the cost of the menu down.
In our menu revamp we made some changes. We will complete it this week to prepare for staff training.
Here what's working...
Grilled Ostrich Loin
Salt Cod Potato Cake, Braised Figs, Scallion Aioli, Peanut Emulsion
Sockeye Salmon Seviche
Avocado, Sushi Rice, Japanese Omelet
Coriander & Salmon Roe, Blood Orange Soy Vin.
La Belle Farm Foie Gras Presented Hot & Cold
Walnut Raisin Toast, Truffle Braised Nectarines, Balsamic Reduction
Olive Oil & Sun-Dried Tomato Poached White Tuna
Meyer Lemon Marmalade, Pesto, Seaweed Salad, Wasabi
Heirloom Tomato Minestrone
Parsnips, Red Celery, Flat Iron Beef, Kidney Bean Wafer
Bueil Soleil Oyster, Saffron Noodles
Garlic Parsley Sous Vide Black Foot Chicken
Parsley Root Puree, Black Trumpet Mushroom & Chicken Liver Flan
Brussels Sprout Leaves, Bourbon Mushroom Sauce
Here is what is coming off...
Roasted Breast of Duck
Asparagus Fondue, Porcini Mushroom Tortellini, Faux Meyer Lemon Sabayon
Port and Coco Nib Jus
Trifecta of Lamb
Roasted Lamb Loin, Lamb Bacon, Merguez Lamb Sausage
Oma’s Pea Sauce & Tendrils, Delta Blue Potatoes, Summer Carrots
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
Creekstone KY Natural Fed Beef
Rutabaga, Point Reyes Blue Cheese Spaetzle, Blackberry Reduction
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 & Nontraditional Garnishes
“Cereal & Milk”
Petunia & Bacon Crispy Treat, Marmalade
Megan Berni’s House-Made Almond Milk Soup
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
Oakroom Version of Kentucky Hot Brown
Quail Breast, Pancetta Crisp, Corn Relish, Grit Johnny Cake, Mornay Sauce
It is amazing to see the duck come off the menu. It has been retired like a prize fighter; meaning it will make a comeback. It has been on the menu for a record 16months.
We are trying to incorporate another Bobby McAlister dish on our menu for our good and dear friend. I guess the saying is right you never miss something until it's gone. When you read some of his ideas you have to laugh because he never takes people that serious. He writes things to get you in an uproar. This is classic Bobby...
dishes inspired by endangered species
tuna ceviche, country ham, yuzu ranch, crispy shallots, popcorn
We eliminated bottled water service and went back to our filtered tap water system. We have not had a single complaint. It helps keep the cost of the menu down.
In our menu revamp we made some changes. We will complete it this week to prepare for staff training.
Here what's working...
Grilled Ostrich Loin
Salt Cod Potato Cake, Braised Figs, Scallion Aioli, Peanut Emulsion
Sockeye Salmon Seviche
Avocado, Sushi Rice, Japanese Omelet
Coriander & Salmon Roe, Blood Orange Soy Vin.
La Belle Farm Foie Gras Presented Hot & Cold
Walnut Raisin Toast, Truffle Braised Nectarines, Balsamic Reduction
Olive Oil & Sun-Dried Tomato Poached White Tuna
Meyer Lemon Marmalade, Pesto, Seaweed Salad, Wasabi
Heirloom Tomato Minestrone
Parsnips, Red Celery, Flat Iron Beef, Kidney Bean Wafer
Bueil Soleil Oyster, Saffron Noodles
Garlic Parsley Sous Vide Black Foot Chicken
Parsley Root Puree, Black Trumpet Mushroom & Chicken Liver Flan
Brussels Sprout Leaves, Bourbon Mushroom Sauce
Here is what is coming off...
Roasted Breast of Duck
Asparagus Fondue, Porcini Mushroom Tortellini, Faux Meyer Lemon Sabayon
Port and Coco Nib Jus
Trifecta of Lamb
Roasted Lamb Loin, Lamb Bacon, Merguez Lamb Sausage
Oma’s Pea Sauce & Tendrils, Delta Blue Potatoes, Summer Carrots
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
Creekstone KY Natural Fed Beef
Rutabaga, Point Reyes Blue Cheese Spaetzle, Blackberry Reduction
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 & Nontraditional Garnishes
“Cereal & Milk”
Petunia & Bacon Crispy Treat, Marmalade
Megan Berni’s House-Made Almond Milk Soup
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
Oakroom Version of Kentucky Hot Brown
Quail Breast, Pancetta Crisp, Corn Relish, Grit Johnny Cake, Mornay Sauce
It is amazing to see the duck come off the menu. It has been retired like a prize fighter; meaning it will make a comeback. It has been on the menu for a record 16months.
We are trying to incorporate another Bobby McAlister dish on our menu for our good and dear friend. I guess the saying is right you never miss something until it's gone. When you read some of his ideas you have to laugh because he never takes people that serious. He writes things to get you in an uproar. This is classic Bobby...
dishes inspired by endangered species
tuna ceviche, country ham, yuzu ranch, crispy shallots, popcorn
Saturday, August 18, 2007
Black Chicken
The black chicken came out perfect in our first test. The chicken was very moist and loaded with flavor. The breast were very small though in comparison to the leg quarters.
Being that we are in Louisville it will make for a very interesting conversation piece to serve a total black skin chicken.
My first interaction with the this bird was in Chinatown Chicago. It was hanging in a market. At a young aged it seemed a little weird how ever the store keep convinced me to try it. The first response was of course it taste like chicken.
The pics of the dish should be published soon.
Being that we are in Louisville it will make for a very interesting conversation piece to serve a total black skin chicken.
My first interaction with the this bird was in Chinatown Chicago. It was hanging in a market. At a young aged it seemed a little weird how ever the store keep convinced me to try it. The first response was of course it taste like chicken.
The pics of the dish should be published soon.
Thursday, August 16, 2007
It's been a little while
It has been a while since writing but I think I am back in new swing.
I celebrated another birthday. I think I have the age before beauty thing down now.
Well let start on some new dish concepts.
Duane and I were working on few things:
I celebrated another birthday. I think I have the age before beauty thing down now.
Well let start on some new dish concepts.
Duane and I were working on few things:
Sockeye Salmon Seviche
Avocado, Sushi Rice, Japanese Omelet
Coriander & Salmon Roe, Blood Orange Soy Vin.
Garlic Parsley Water Sous Vide Black Foot Chicken
Parsley Root Puree, Black Trumpet Mushroom & Chicken Liver Flan
Brussels Sprouts Leaves, Bourbon Mushroom Sauce
White Tuna Crudo
Meyer Lemon Marmalade, Braised Figs
Pine Nuts, Wasabi Peas
Stay tuned for more details..
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