Hen, Tomato, Olive

                                                                                    Tomatoes
At the World of Whirlpool we grow some of your vegetables, herbs and eatable flowers in our 18 rooftop garden boxes. We grow tomatoes, hot and sweet peppers, asparagus, eggplant, herbs  anything you think of we grow. The list is way too long to list them all. The cherry tomatoes are awesome this year, sweet as sugar and bright red and yellow. For this dish we made tomato powder, tomato pesto and simple but delicious marinated tomatoes. For the tomato powder we took the tomato peelings, from the cherry tomatoes and some whole tomatoes, put them in our dehydrator over night at 140*F until the tomatoes dried out. Then we put them in a coffee grinder and ground them until it turned into powder and seasoned it with salt and alittle bit of pepper. The powder has a soft tomato flavor that is sweet and a touch salty. The way I make the tomato pesto is by blanching the cherry tomatoes, peel and reserve for the powder. Then toss the tomatoes with finely chopped shallots, shaved garlic, lemon juice, parsley, thyme, olive oil, sugar, salt and pepper and dry the tomatoes out until they look like sun dried tomatoes. Then I make the pesto the traditional way, but  I fold in chiffonade basil into the mixture. For the marinated cherry tomatoes, I peel them and marinate them in minus 8 vinegar, shallots, Dijon, parsley and olive oil. I usually marinate the tomatoes for about an hour before service. Before I plate the marinated tomatoes and season them with Maldon salt and cracked black pepper.

Hen Breast

Marinated Tomato

Tomato Powder

Tomato Pesto

Potato Terrine

Bacon and Roasted Garlic Cous Cous

Broccoli

Olive Crumbs

Olive Oil

Upland Cress

Potato, Escargot, Parsley

Parsley Puree
Wash and dry the parsley. Pick off all the leafs and save the stems for another application. Get our blanching water ready by adding salt and a touch of sugar, bring it to a boil. Blanch the parsley until tender drain and reserve some of the liquid. In a blender blend the parsley with the reserved liquid blend until smooth. Pass the parsley through a chinois and whisk in butter and adjust the seasoning. Keep cold and out of the light until needed.

Potato Gnocchi
Garlic chips
Tempera Hen of the Woods
Preserved Lemon
Black Garlic Puree
Picked Chives
Parsley Puree Chive Blossoms
Sous Vide Mustard Seeds
Escargot

Pea, Pepper, Panisse

Red Pepper Harissa
Wash and dry off the peppers before you start peeling. Peel the peppers and place the peeling on a dehydrator tray and dehydrate at 102*F for about 8 hours. After the peelings are dry grind in a coffee grinder until powder and season with salt. After the peppers are peeled filet the peppers and cut into a small dice. In a pan add your peppers, olive oil (about half way up the cut peppers), minced garlic, chopped rosemary, honey, salt and pepper. Cook the mixture for about 2 hour on a very low flame. After done cooking add sriracha and banyuls vinegar to your liking. You can serve it hot your cold.

English Pea Panna Cotta
Red Pepper Harissa
Red Pepper Powder
Marcona Almonds
Chick Pea Panisse
Salted Cucumber
Pea Shoots

Coho, Cress, Caviar

Sous Vide Coho Salmon
First thing to do is break down your salmon and portion to the size you would like. Make a cure with 50% sugar and salt with lemon zest, parsley, pink peppercorns, and ground bay leaf. Put a thin layer down in a sheet pan and place your portioned salmon on the cure and cover with the rest of the cure. Let sit for about 30 minutes. Meanwhile prepare your vacuum bags for the salmon by putting lemon zest, parsley and some butter. Rinse off the salmon and place into the vacuum bags and seal. Set your water bath at 120*F. Place the salmon filled vacuum bags into the water when needed, it takes about 12 minutes to sous vide.

Sous Vide Coho
Upland Cress Crème
Glazed Beech Mushrooms
Buttered Potato
Potato Chip
Shallot and Garlic Crème Fresh
Smoked Salmon Roe
Picked Upland Cress
Preserved Lemon Zest

Beef and Textures

Whipped Bone Marrow
Order pre-split bones unless you have a ban saw. Place bones cut side up on roasting racks and roast in the oven for about 20 minutes to loosen the marrow. Take out of the oven, scrape out all the marrow into a bowl, working with it still hot is the easiest. Place the marrow in the cooler until chilled. If you are going to use the bones boil the bones in water with vinegar to loosen all the meat and fat, so you can scrub the bones clean. While the marrow is chilling cut what you want to put in the marrow, it can be anything you want. What I put in it was shallots, garlic, thyme, parsley, Dijon, lemon, salt and pepper. When the marrow is chilled add your cut ingredients to a mixing bowl add the marrow and with a paddle attachment mix until fluffy. Adjust the seasoning if need be. Use the whipped marrow at room temperature or store in the cooler until needed.

Braised Oxtail
Pickled Shallot
Fried Shallot
Brioche
Egg Yolk
Sous Vide Salsify
Crisp Kale
Shaved Breakfast Radish
Picked Basil
Chive

Hen, Snail, Salsify

Hen Roulade
First thing I do is break down the hen saving a breast for the mousse filling. Bone out the leg and thigh removing all tendons and big chunks of fat. Pound out the leg and thigh so its equal thickness and set aside. Make a mousse out of the breast, I put salt, pepper,herbs, lemon zest, white wine shallot and garlic reduction and oven dried mushrooms but you can flavor what ever way you would like . Put the mousse in a piping bag, pipe a cylinder in the middle of the leg and thigh and roll it up in plastic very tight and tie the ends. Cryovac the roulades and sous vide at 155*F for about 15 to 20 minutes. Take out of the bag and unwrap from plastic and dry off with a paper towel. Season and sear the roulades and what is next is up to you.







Roasted Garlic Salsify Puree
Sous Vide Salsify
Pickled Beech Mushrooms
Roasted Cipollini Onions
Parsley Pistu
Preserved Lemon Zest
Hen Jus
Bronze Fennel

Lobster, Grits, Egg

Cured and Poached Grapes
You want to start out with nice firm grapes, wash and dry the grapes off. Peel the grapes and place them on a paper towel. To make your cure use 50-50 ratio on salt and sugar, lemon zest, lemon juice, pink peppercorns and fresh thyme. In a plastic container spread out a thin layer of cure on the bottom place the grapes on top and cover with the rest of the cure. Let the grapes sit in the cure for about an hour. To make the poaching liquid its white wine, white verjus, sugar, lemon juice and zest and bring to a simmer. Meanwhile rinse off the grapes and put them back in to a plastic container and pour the hot liquid over and let sit until it becomes room temperature. Store the grapes in the liquid until needed.

Butter poached Lobster Tail
Tempura Lobster Claw
Herb and Parmesan Grits
Lemon Aioli
Lemon Powder
Salt Roasted Cashews
Hard Boiled Quail Egg
Bronze Fennel