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

Egg, Cheese, Duck

Compressed Kale Powder
Kale is one of my favorite vegetables to eat in the raw form. It is very healthy for you, I could write an entire page just on the nutritional value. For the compressed kale powder I like to use black kale also known as Tuscan kale. Remove all the stems from the kale and give the kale a good washing. Lay on paper towels to dry. Heat oil to 300*F, about an inch and a half in a saute pan. Carefully fry the kale until crispy about 20 to 30 seconds and place on dry paper towels. While the kale cools to room temperature get your robot coupe ready. Add tapioca maltodextrin(the amount of malto depends on how much kale you are doing) to the robot coupe, add your kale and season. Mix until it comes to a nice fluffy powder, you might have to add more malto or fried kale to get the texture right. Once you got that down put the powder in a cryovac bag and seal on the highest setting. Let the kale powder sit in the bag for about 30 minutes. After sitting open the bag and take off chunks when needed.

Herb Goat Cheese
Pickled Carrot
Tomato Mousse
Dried Tomato
Duck Confit
Preserved Lemon Zest
Pumpernickel
144 degree Egg
Smoked Maldon

Chowder... kind of....

Pumpernickel Bread

1 1/3 cups strong brewed coffee, room temperature
1/4 cup vegetable oil
1/4 cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons cocoa powder, unsweetened
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast
2 tablespoons flax seed
2 tablespoon sunflower seed
Egg wash
Maldon Salt
Combine molasses, cooled coffee, & yeast, set aside to proof. Combine vegetable oil and brown sugar. Combine rest of dry ingredients. Add proofed yeast mixture to the oil and sugar. Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3. Place in large oiled bowl, cover with plastic and set in warm place to rise until double in size. Let the bread go through its full rise each time. Let bread rise twice. Punching between each rise. Preheat oven to 357 degrees F. Egg wash the top and sprinkle with Maldon.


Mussels
Lump Crab
Creamed Corn
White Wine and Cream Reduction
Butter Poached Yukon Potatoes
Roasted Cauliflower
Mussel Nage
Torn Pumpernickel Croutons
Micros

Pork, Cherries, Pumpernickel

Dried Cherry Ragout
In a medium pot sweat down onions and garlic in butter until tender without getting any color. Season as you go. Add the dried cherries and let them plump slightly. Deglaze with half port and have Burgundy wine and reduce by half. Make a sachet with bays leafs, pink peppercorns and star anise, add to pot. Add pork stock to cover the cherries and reduce until a glaze, add the same amount of stock again and reduce to a glaze. Skim as the pork stock reduces. Add pork demi and reduce until your liking and adjust your seasoning and acid. I used Banyuls to adjust my acid in my ragout. Before serving remove sachet and mount in butter and add chopped parsley and thyme TT.

24 hour Sous Vide Pork Cheek
Shaved Pumpernickel
Pickled Apple
Sunchoke Puree
Chive
Asiago