IDEAS IN FOOD

Ribeye at Stir

It will probably surprise no one that three services became five. Here's the menu from the July 2, rib eye class at Stir.

Thyme Roasted Ribs

Steak and Cheese Tartare
porcini mushrooms, parmigiano-reggiano, celery leaves

Slow Poached Center Cut Salad
stone fruit, watercress, jalapeno

Tea Smoked Center Cut
rutabaga puree, roasted porcinis

Roasted Rib Eye Cap
pak choy, shrimp and mascarpone ravioli, fermented black bean barbecue sauce

Figs and Strawberries
sweet corn sauce

For those who need visual stimulation, there was a photographer present. Justin Ide already has a slide show, with music, up on his site.

The Menu...

Toasted Farro Ice Cream
wild char roe, honey jelly, borage leaves

Chilled Scallop
chanterelle mushrooms, apricot puree, sylvetta arugula

Stone Crab Claw
vadouvan, potato links, kimchee ketchup

Shrimp
cattails, juniper, yuzu

Crowder Peas
brown butter puree, black truffles, parmigiano reggiano

Foie Gras Fragments
green olive sugar, squash filaments, cornbread streusel

Griddled Crab Tail
corn blanket, chow chow, woodear mushrooms

Root Beer Short Ribs
tomato stew, garlic whistle emulsion, basil

Pork Loin
desiree potato puree, sungold tomatoes, pickled watermelon rind

Trefoil
charentais melon marmalade, nasturtium

Raspberries
eucalyptus sorbet, whipped whey

Peach Pie
butterscotch

Dinner in Baltimore

This is the dinner we had the pleasure of cooking last Monday night.  The only thing missing, a last minute inspiration, is the cornets of sage blossom and thyme leaf cotton candy which we used to conclude the meal.  Thanks again to all who attended and the entire team at Woodberry Kitchen.

May 17, 2008

The list shaped itself up into a tasty menu.  The winner of the evening was the softshell crab, the buttermilk dish was a close second.  For me, I was ecstatic about the gonzo zucchini. 

Parsnip Ice Cream
sake cured steelhead roe, lilac, nigella puree

Island Creek Oyster
grapefruit-yogurt consomme, olive oil

Crispy Chicken
spring and black garlic

Onsen Egg
prima donna gouda, gonzo zucchini,
opal basil

Braised Morel Mushrooms
vadouvan broth, stinging nettles

Rainbow Trout
fava beans, Cabot cloth bound cheddar

Softshell Crab
wood sorrel, melon terrine

Duck
ramp leaves, cherry mustard, tender turnips

Pork Belly Chop
fingerling potato puree, fiddlehead ferns

Gorgonzola Cremifacto
strawberries, smoked balsamic vinegar, tarragon

Buttermilk
lovage, rhubarb

Chocolate
tangerine

New Years Preparation

December 31, 2007

White Chocolate Ice Cream
wild arctic char roe, blis elixir

Diamond Point Oyster
mastic, apple, passionfruit bubbles

Crabmeat Sphere
butternut squash, sea bean ravigote

Mussel Soup
crispy calamari, hazelnuts, chartreuse

Lacquered Carrots
garam masala, date-yuzu, Benton’s ham

Mozzarella Tagliatelle
mushroom Bolognese

Kona Kampachi
beets, pecorino foglio noche, birch beer

Nantucket Bay Scallops
persimmon relish, vanilla bean, pistachio

Maple Vinegar Glazed Sweetbreads
pear dijonaise, cilantro, pickled peanuts

Lamb Rib Eye
white miso gnocchi, stewed rhubarb

Cheese
To be determined

Chocolate Torchon
olive pop rocks, Buddha’s hand

We currently have our hands full getting the above menu ready and realizing that all the ingredients proposed are not currently available.  That said, we are sourcing substitutions and having quite a good time making the appropriate adjustments in the kitchen.  Improvisational skills are a very good thing.

October 26, 2007

Dinner by the Lake

Island Creek Oyster
cauliflower, mustard, brown bread

Wild Brook Trout Roe
smoked maple and cayenne-cashew ice cream, cranberry brioche

Zucchini-Cheddar Soup
black squid

Hot Chestnut-Ginger Knot
parsley, apple-jalapeno

Turkey Wing
carrot-ketchup, cilantro, soy-lime

Pumpkin Pumpkin
Benton’s smoked bacon

Turbot
golden beet, passionfruit, horseradish

Coffee Cavatelli
salt seared scallops, cucumber-walnut, gruyere

Braised Lamb
pretzel spaetzle, Tuscan kale

Hangar Steak
cherry-lime leaf kohlrabi, parsnip-juniper puree

Stilton Cheese
Asian pear apple, minus 8 vinegar, bee pollen-grains of paradise

The Color Orange
apricot, squash, tangerine

Here is this evenings menu, a catered dinner in upstate New York.

Dinner at Home

Musk Melon Toro
basil

Tender White Carrots
smoked paprika mayonnaise

Cauliflower Cube
smoked steelhead trout roe

Long Beet
sparkling spiced salt

Blue Marlin Tartare
orange infused leeks

Cock's Combs
celery leaves and madiera mushrooms

Veal Breast
preserved lemon infused cipollini onion

Burrata
strawberry-sun dried tomato relish

White Pepper Panna Cotta
brown and green fig mosaic

December 29, 2006

Sunflower Seed Risotto
culatello, piave vecchio cheese, scallion

Blue Nose Bass
roasted zucchini, sweet and sour chanterelle mushrooms

Grass Fed Fillet
braised oxtail, aromatic coffee puree, artichoke

Buffalo Mozzarella
smoked tomato jam, blis elixir, lampong pepper

Flexible Chocolate
blueberry-passionfruit, thin walnuts

December 2, 2006

Apple Crisp Ice Cream
wild arctic char roe, young watercress, brittle walnuts

Raw Nantucket Bay Scallops
clear foie gras, argan oil, dill

Key West Pink Shrimp
sicilian pistachios, onion shoots, white truffle consommé

Hot Foie Gras Terrine
smoked applesauce, tonka bean yogurt, ginger salt

Warmed King Salmon
grape-chipotle, red carpet clover, pickled chufa nuts

Turbot
grilled eggplant, passionfruit, green shiso

Sunflower Seed Risotto
piave vecchio cheese, preserved perigord truffles

Crispy Sweetbread Cube
cranberry-horseradish, sage leaves, asian pear

Lamb Loin and Neck
ground olives, summer savory, tomato-tamarind relish

American Kobe Flatiron Steak
membrillo-tomolive, kaffir lime scented spinach, tender cocoa nibs

Double Gloucester
chanterelle mushrooms, powdered yuzu, huckleberry ribbon

Butterscotch Pudding
artichoke, thai basil, smoked cherry crumble

Chocolate-Cashew
persimmon, vanilla smoked salt

October 7, 2006

Last night we served some folks who wanted to eat.  These are our antics.  Now, it is time to get breakfast ready for them.

Vinegar Martini
spruce, black walnut, noble sour vinegar

Grilled Potato Ice Cream
smoked wild char roe, golden purslane, chives

Tuna
comte, red ribbon sorrel, onion syrup

Madagascar Prawn
clear buttermilk, celery leaves,  brittle curried cashews

Beer Battered Cuttlefish
thai basil, liquid chorizo, yuzu disk

Mozzarella Yuba
ginger-scallion, passionfruit, ground olive gomasio

Sunflower Seed Risotto
jumbo lump crabmeat, matsutake mushrooms, fiore sardo

Warmed King Salmon
pistachio cotton candy, watercress, jalapeno-apple dressing

Petrale Sole
foie gras bacon, woodear mushrooms, membrillo-tomolive

Turbot
tamarind cavatelli, olive leaf arugula, black radish

Potato Gnocchi
foie gras consomme, red mustard, argan oil

Slow Cooked Pork Tenderloin
butternut squash, marinated leeks, olive caramel

Braised Lamb Neck
whipped baked potato, young marjoram, roasting jus

Hangar Steak of Grass Fed Beef
hollandaise sheet, preserved perigord truffles, broccoli florets

Fourme d’ Ambert
smoked dr pepper, chorizo poached pear, epazote

Hot Cheesecake Ice Cream
port melon condiment, grains of paradise

Artichoke Cake
blis elixir, rose water panna cotta

Vahlrona Chocolate Brownie
parsnip ribbon and ice cream, tart cherry-kola nut

Coffee and Biscotti
as bubble tea

September 24, 2006

Sunflower Seed Risotto
lump crabmeat, artichoke-porcini relish,
classico cheese

or

Honeydew Melon Salad
olive leaf arugula, smoked dr. pepper,
ground olives

---

Five Hour Pork Ribs
black and white bean stew, smoked cabbage,
hen of the woods mushrooms

or

Rock Shrimp
giant green asparagus, buttercup squash confit,
blis elixir

---

Compressed Chocolate Cake
coffee ice cream, black pepper walnuts

September 23, 2006

Smoked Sea Trout Roe
grilled potato ice cream, yuzu disk,
sliced allium

or

Sweet Potato Parmentier
pulled pork, black lime,
sprouted cumin

---

Warmed Wahoo
broccoli stems and florets, mustard seeds and leaves,
marble

or

Braised Lamb Belly
eggplant-goat cheese, chanterelle mushrooms,
olive leaf arugula

---

Apple Crisp
dried strawberries, sweet cream,
aromatic spices

September 22, 2006

Jumbo Lump Crabmeat
buttermilk dressing, rhubarb puree,
golden purslane

or

Giant Green Asparagus
liquid chorizo, torn olives,
red mustard

---

Kasu Cured King Salmon
crushed potatoes, manni olive oil,
braised romano beans

or

Grass Fed Strip Loin
polenta, anchovy-onion sauce,
tuscan kale

---

Coconut Tapioca
toasted coconut broth, port preserved cherries

September 21, 2006

Purple Asparagus
whipped foiegras, yuzu,
red ribbon sorrel

Shrimp Grits
petite french horn mushrooms, rock shrimp,
sliced scallions

Flat Iron Steak
buttercup squash, onion syrup,
basil leaves

Blu
salted radishes, olive caramel,
sprouted cumin

Traditional Flan

September 13, 2006

Vinegar Martini
spruce, black walnut

Smoked Sea Trout Roe
grilled potato ice cream, apricot, celery leaves

Tuna
red ribbon sorrel, comte, vin cotto

Artichoke
whipped foie gras, yuzu

Warm Tomato
mozzarella sheet, thai basil, yakajirri

Key West Pink Shrimp
clear buttermilk, warm peach, red mustard

Raw Cooked Purple Asparagus
blanket of hollandaise sauce, juniper balsamic vinegar

Blended Oatmeal
preserved truffle, bacon-jalapeno, egg yolk

Chicken Skin Crusted Scallop
matsutake mushrooms, roasting jus, watercress

Turbot
butter clams, tender almonds, leeks

Pork Tenderloin
braised lentils, honey marinated chanterelles, cumin shoots

Lamb Neck
aromatic quinoa, tart cherries, olive leaf arugula

Buffalo Hangar Steak
eggplant-goat cheese, black radish, eel sauce

Smokey Blue
melon confit, blis elixir, golden purslane

Hot Cheesecake Ice Cream
warm plums, olive crumbs, walnut oil

Compressed Chocolate
smoked chocolate ice cream, golden raisin, long pepper

Cookies in Milk
a soup

September 8, 2006

We had the pleasure of having some guests for dinner who wanted to dine and were up for anything.  This is their dinner.

Watermelon
olive oil, tequila,
lemon bergamot

Smoked Sea Trout Roe
grilled potato ice cream, pea crisp,
red mustard

Chilled Orange Peppers
boquerones, pickled red onion,
torn olives

Raw Cooked Asparagus
porcini-artichoke, black truffle caramel,
yuzu

King Salmon
brown butter consommé, sorrel leaves,
warm peach

Mussel-Roast Agave
seared scallop, crispy squid

Whole Roasted Foie Gras
riberry confit, red onion,
minus 8 vinegar

Pork Tenderloin
truffle potato pancake, grilled scallions,
smoked maple syrup

Grass Fed Sirloin
hollandaise veil, honeydew melon,
ramp kimchee

Comte
apricot disk, olive leaf arugula,
rhubarb pudding

Frozen Butterscotch
green apple, vanilla salt

Compressed Chocolate
smoked chocolate ice cream, golden raisin ribbon,
long pepper

Cookies in Milk
a soup

September 3, 2006

Smoked Sea Trout Roe
musk melon puree, sheep's milk yogurt,
coconut croutons

Avocado Ball
dungeness crabmeat, lemon-pepper,
sorrel leaves

Grass Fed Sirloin
brown butter braised artichokes, pickled jalalpeno,
tomato salad

Buffalo Mozzarella
strawberries, olives,
anise hyssop

Butterscotch Pudding

September 2, 2006

Mussel and Roasted Agave Soup
cuttlefish cous cous and crisp,
red mustard

Warmed Wahoo
green sauce, grilled eggplant puree,
smoked grapes

Pork Tenderloin
creamed morel mushrooms, pulled pork,
green chile relish

Colorouge
musk melon, licorice,
borage

Chocolate Sable
avocado ice cream, sheep's milk yogurt,
lime-cayenne

September 1, 2006

Petrale Sole
spiced mango, pickled celery,
golden purslane

Fourme d' Ambert Cavatelli
olive leaf arugula, dungeness crabmeat,
roast chicken jus

American Kobe Flank Steak
watermelon, chorizo puree,
sliced scallions

Pecorino Toscano
banana-black lime, sorrel,
button mushroom salad

Mascarpone Cheesecake
marinated blueberries

August 21, 2006

Leaving Las Vegas

Last evening was a big night for us.  We had fourteen top travel agents fly in from Vegas to come to a secret destination for a surprise dinner.  We were the place and the surprise.  This is what we served. 

Giant Green Asparagus
grilled potato ice cream, smoked trout roe

Nicolas Feuillatte Premier Cru Brut

Seared Scallop
smokey blue cheese, melon confit, lime-cayenne

Pride Mountain Vineyard Viognier 2002

Prime Sirloin
romano beans, preserved black truffles, black lime catsup

Joseph Drouhin Griotte Chambertin Grand Cru 1997

Cave Aged Gruyere
crispy sauerkraut, woodear mushrooms, maple vinegar

Fonseca Vintage Port 1970 Magnum

Chocolate Espresso Marquise
avocado marble, caramelized yogurt ice cream

Suduiraut Premier Cru Sauternes 1990

August 18, 2006

Griddled Dorade
golden purslane, piave vecchio pudding,
chanterelle mushrooms

Trout Veronique
smoked grapes, honey roasted peanut sauce, anise hyssop

Kasu Marinated Axis Venison
crenshaw melon, anchovy-onion,
watercress

Smokey Blue
black mission fig, culatello,
red mustard

Chocolate Cheesecake
cashew-cocoa, borage leaves,
strawberry essence

August 2, 2006

Grilled Corn Pudding
green tea-crustacean sauce, sweet onions,
anaheim peppers

Key West Pink Shrimp
shrimp fettucine, ramp kimchee,
fiore sardo

Yellowtail Snapper
honeydew melon, black licorice,
woodear mushrooms

Buffalo Mozzarella Gnocchi
concentrated tomatoes, blis elixir,
minced jalapeno

Lemon Curd
strawberries: extract, fresh, crumble

August 1, 2006

King Salmon Rillettes
cottage cheese, salted cucumber,
passionfruit-olive crackling

Grilled Green Asparagus
hummus gnocchi, red pepper puree,
black olive caramel

Seared Scallops
smoked spaetzle, pickled mushrooms,
sauerkraut glass

Oregonzola Blue Cheese
pickled dried fruits, candied tomatoes,
port wine vinegar

Warm Banana Crème Brulee
avocado, lime, vanilla

July 27, 2006

Smoked Steelhead Trout Roe
olive chip ice cream, pea crisp

Barramundi
hummus gnocchi, cucumber,
roasted red pepper

Butter Poached Grass Roots Beef Tenderloin
green asparagus, caramel melansporum,
cashew-cocoa

Lincolnshire Poacher
german potato salad, sauerkraut glass

Crepe Cake
damsonplum cream

July 26, 2006

Griddled Key West Pink Shrimp
hot mozzarella, asparagus relish,
dried squid

Broccoli Creme Caramel
black truffle caramel, porcini marmalade

Crispy Lamb Belly
smoked spaetzle, pickled morels and chanterelles,
special sauce

Strawberry Pie
sweet cream

July 25, 2006

Giant Green Asparagus
smoked sea trout roe, celery leaves,
olive crumbs

Seared Scallop
melon confit, crispy peas,
roquefort water

Grass Roots Beef Tenderloin
tea braised artichokes, passionfruit mustard,
button mushroom grits

Goat’s Leap Sumi
sweet tomatoes, caraway,
focaccia croutons

Walnut Semi Fredo

July 14, 2006

Smoked Sea Trout Roe
grilled potato ice cream, tart cherry,
salad burnet

Pea and Chocolate Soup
poached oysters, cashew-cocoa nib,
smoked paprika

Slow Cooked Pork Loin
zucchini-tomato ravioli, black lime red sauce,
benedictine cheese

Petite Tomato Salad
roquefort water, armando manni olive oil,
smokey blue cheese

Caraibe Chocolate Pudding
avocado marble, strawberry confit,
crunchy walnuts

July 13, 2006

Tuna Carpaccio
green chilies, sweet onion,
spruce gin-melon broth

Broiled Loup de Mer
aromatic raspberries,  smoked butter,
charred scallions

Crispy Lamb Belly
whole grain quinoa, curry,
zucchini

Fleur de Teche
crenshaw melon, olive caramel,
nasturtium leaves

Lovage Cake
mara de bois, frozen yogurt,
blis elixir

July 3, 2006

Hearts of Palm Soup
shrimp ravioli, ramp kimchee, chorizo oil

Foie Gras au Torchon
country toast, broccoli rabe,
passionfruit

Braised Kobe Beef Cheek
bacon crusted potatoes, arugula,
ramp relish

Petite Comte
tart cherry, smoked lampong peppercorn,
red ribbon sorrel

Strawberries
nasturtium leaves, sour honey,
caramelized yogurt

July 2, 2006

Shrimp Ribbons Rigate
pickled morel mushrooms, chives,
fresh ricotta

Warmed Yukon Salmon
hearts of palm, orange-burnt caramel,
salad burnet

Kurobuta Pork Chop
white asparagus, concentrated apricots,
celery seeds and leaves

Le Gruyere
potato salad, passion fruit-vanilla mustard,
tarragon

Roasted Agave Ice Cream
corazon tequila, pineapple, epazote

June 30, 2006

South Texas Antelope Tartare
ginger espresso sauce, manni olive oil, basil blossoms

King Trumpet Mushroom
canteloupe confit, petite mache, lemon confit

Red Grouper
ranier cherries, chorizo, broccoli rabe

Smokey Blue Cheese
sugar snap peas, tofu-yogurt cracker, yuzu honey

Tapioca Pudding
carbonated tangerines, smoked maple syrup, bourbon vanilla

*With help from Christopher A Schmidt.

June 25, 2006

Tonight's menu.  If you examine these three menus you will see some overlap of dishes and base elements integrated in a variety of forms.  It is exciting for us to see the many combinations possible with individual ingredients and preparations.

Smoked Steelhead Trout Roe
tomato-passion fruit, olive powder,
tarragon

Rock Shrimp
young marjoram, yogurt gnocchi,
morel mushrooms

Flat Iron Beef
banana-tamarind puree, pickled sunflower seeds,
onion glass

Pugs Leap Farm Goat Cheese
melon confit, tofu-elderflower cracker,
yuzu pickled blueberries

Bananas Foster
dark rum, condensed milk ice cream,
brown sugar

June 24, 2006

The following evenings menu.

Zucchini Soup
tart cherry crisp, cuttlefish cous cous,
marjoram

Warmed King Salmon
morel mushrooms, olive oil potatoes, salmon flakes

Poached Lamb Loin
green tea and marcona almond milk, chorizo artichokes,
dragon’s blood clover

Smokey Blue Cheese
baby tomatoes, sandy olives, smoked honey

Pineapple Cake
espelette pepper-salted caramel ice cream

Grilled Potato Ice Cream

Sometimes flavors come together and they just pop.  I was inspired to make grilled potato cream after reading through the comments about my steak quandary.  I was not sure what the heck I was going to do with grilled potato cream, but I knew I needed to make it.  I took some raw Yukon Gold potatoes, sliced them thick in their skins and grilled them till they developed a crispy charred exterior.  I then simmered the potatoes in cream with a solid pinch of salt.  When the potatoes where tender the cream and potatoes were both absolutely delicious.  I could not believe how tasty the two ingredients had become.  I chilled the potato-cream mixture and then passed it through a food mill.  The mixture resembled a potato porridge.  Aki tasted it and said ice cream.  I was game and grilled potato ice cream came to be.  I flavored the porridge with some agave syrup for a bit more sweetness and thinned the mixture with some skim milk.  I put the base in a Paco Jet container and today we had the now infamous grilled potato ice cream.  The resulting ice cream is really tasty.  I cannot get over how good it is.  And yet, I can make it better.  Perhaps I do not need to use heavy cream to cook the potatoes.  I think the fat in the cream might mute the grilled flavor a bit.  I could be wrong.  Well and the current ice cream really is tasty.

Here i