so glad we had this time together...

Well we lost Kollker and Berni to 86. They were great employees but kids have to leave home. This is the last picture with them. Can you tell who the new guy is?

blood orange tea cured salmon

First picture of the tea cured salmon. Notice the crispy salmon skin. The blood orange really cuts the fat of the salmon.
Blake Pascqua plated this dish.

sweetbread dish

Here is the first picture of the sweetbreads dish.

The miso really helps keep the dish savory.

The popcorn keeps it balanced as it adds some cripy texture.

A humble man once said nothing...

We receive a lot of accolades for what we do but I have to honestly say some of the best food I have seen has come from ideas in food (http://www.ideasinfood.com/). Chefs Aki and Alexander really do a tremendous job in showing new culinary techniques that have given me great inspiration in the pursuit of culinary perfection.



I purchased their book and it was shipped on Friday. I can not wait to see it.



The gingerbread bisque on the new sweetbread dish is from them.
http://ideasinfood.typepad.com/ideas_in_food/2007/12/gingerbread-b-1.html

Bacon Wrapped Sweetbreads
miso butternut squash puree, sesame horseradish “kettle corn”
toasted gingerbread, Aki & Alexander’s gingerbread bisque

New Menu for Oakroom

It was a good holiday season and I am glad to see amateur night over with. We have changed the menu for January and our AAA season. It is still very difficult to be 5 Diamond in Louisville but the best keep on pushing.

Here is a couple of dishes to look for.

Black Truffle Yukon Potato Croquettes
Parmesan churros, creamed lettuce, salt cod
country ham twice, more truffle flavor

Pelugra Poached Langoustines
grilled Pullman bread, pork shank terrine, porridge, cracklin’
lemon gelée, cornichon

Blood Orange Tea Cured Salmon
Jerusalem artichoke puree, Asian pear slaw, champagne vinaigrette

Deli Counter Carrot Salad Circa 2007
From Iron Chef America Richards/Nutter ~vs.~ Cora
roasted scallop, pancetta, pineapple, dill aioli, paddlefish caviar

Caviar Service
7.08 grams, choice of osetra, paddlefish varieties

Bacon Wrapped Sweetbreads
miso butternut squash puree, sesame horseradish “kettle corn”
toasted gingerbread, Aki & Alexander’s gingerbread bisque

The Duck
porcini mushroom tortellini, white asparagus
meyer lemon sabayon, port coco nib reduction

Trifecta of Lamb
lamb rack, lamb bacon, sous vide leg of lamb
smoked chestnuts, pickled beet stem, rutabaga
hibiscus aroma therapy


Poulot Rouge Chicken Soup
From Iron Chef America Richards/Nutter ~vs.~ Cora
coffee bourbon broth, carrots, parsnips, cherries, carrot froth

Blue Fin Tuna Sashimi
uni, soy-poached quail egg, BBQ unagi, sprouts
ginger, soy, wasabi

Salad of the Winter Bounty
beets, cauliflower, mushrooms, fennel, turnips
Allan Benton's bacon, Capriole goat cheese, chervil vinaigrette

House Cured Heirloom Pork Belly
cinnamon poached watermelon radish, chutney, white balsamic vinaigrette

La Belle Farm Foie Gras
walnut raisin toast, truffle braised pears
balsamic reduction, black pepper candied walnuts

Roasted Ostrich Loin
caramelized apple, pumpkin, mascarpone gnocchi & panna cotta
chanterelle mushroom, apple caraway reduction