It's Only A Sandwich!

Truffle Brie and Black Forest Ham Sandwich, Kettle Ribbon Chips, Port Poached Figs

Sandwiches are one of the most versatile foods on the planet. Every culture has a sandwich Cuban from Cuba, Doner from Turkey, Banh Mi from Vietnam, Grilled Cheese fron United States, the list could go on forever. Anyone of us has made and eaten a sandwich in our life time. When you have great ingredients and passion about food anything is possible, like an awesome sandwich. Crunchy bread, gooey warm cheese, salty black forest ham with super crunchy chips and sweet soft poached figs will make anyone a sandwich lover. And it is as easy as this....

Grilled Cheese

12 ea. 1 oz. sliced Brie
24 ea. 1/2 oz. thin sliced Black Forest Ham
12 Whole Grain Seeded Bread
6 each 1 oz Soft Truffle Butter
 
Heat a nonstick sauté pan. Butter both side of the whole grain bread place into the hot pan. Lay the brie cheese on one side of the pan and the sliced ham on the other side. Toast the bread and once the cheese is melted sandwich the two sides together. Place on cutting board and cut in half. Serve with chips and poached figs.

Ribbon Chips with Smoked Maldon Sea Salt

3 Large Idaho Potatoes
6 each 1oz portion of melted butter
TT Smoked Maldon Sea Salt
 
Wash the Idaho potatoes and dry. With a spirooli slice the potatoes into ribbons. Immediately put the ribbons into a 300 degree fryer and fry until crispy. Place the chips into a stainless steel bowl pour melted butter and toss while seasoning with the smoked Maldon sea salt.
 
Poached Black Mission Figs

24 black mission figs cut in half
1 c. sugar
16 oz. port wine
4 oz. red wine vinegar
TT Salt and Pepper
 
Place the cut mission figs in a pot with all the other ingredients season with salt and pepper. Simmer the mixture on medium low heat until the liquid becomes a glaze. Cool and adjust the seasoning if needed.

King Crab, Bergamot Orange, Black Trumpet

I Ordered some products from Hunt and Gather this past week- Black Trumpet Mushrooms, Yellow Foot Chantrelles, Hedgehog Mushrooms, Finger Limes, Bergamot Oranges, Huitlacoche every product was awesome and so fresh the best mushrooms I have ever used. I back Hunt and Gather 100%. This dish features Black Trumpet Mushrooms and Bergamont Oranges, with such great products you don't have to manipulate them to much.

 Hunt & Gather is a specialty food distribution company based in Denver, Colorado. Our focus is to provide quality, wild foraged ingredients to restaurants and local retail locations. We carry a large variety of wild mushrooms and seasonal produce. We work closely with foragers across the country to provide the freshest product available. If you would like to place an order or would like more information on what we currently have available, please email us at huntandgathercolorado@gmail.com.

King Crab
Black Trumpet Mushrooms
Bergamot Orange Preserve
Bergamot Orange Supremes
Bergamot Orange Creme
Bergamot Orange Vinaigrette
Nitrogen Sesame Pudding
Breakfast Radish
Finger Pepper
Pressed Avocado
Maldon

What I Think About In Motion

Salmon, Beet, Lemon

Microwave Beet cake

200g Whole Eggs
25g AP Flour
20g Beet Powder
Salt and Pepper

Blend ingredients with a hand blender and strain through a chinois. Put all of the batter into an ISI canister and charge with 2 charges. Shave well and chill for two hours. Poke a few hole in the bottom of a 16 ounce deli container and microwave the batter for 30-40 seconds or until set. Keep in an air tight container until needed.
 
Line Caught King Salmon
Beek Micro Cake
Smoke
Golden Beet Puree
Red Beet Puree
Shaved Beets
Buttermilk Gel
Shoyu Salmon
Lemon Comfit
Roasted Golden Beet
Roasted Red Beet
Dijon Cream
Charred Leek
Nasturtium Leafs

Monkfish, Escargot, Yukon Gold

 Yukon Gold Purée 
Wash and peel your potatoes then large dice them. Put them in a pot and cover the potatoes with cream and season with salt. Simmer the potatoes and the cream until the cream reduces by half check the seasoning. Push the potatoes through a tamis then and the smooth potato mixture and cream into a mixing bowl with a whisk attachment and mix. Add butter slowly to the whipping potatoes, my ratio is 75% butter to 100% total cooked potato weight. Once all the butter is added adjust the seasoning and pass the potatoes through a chinois. Heat as needed.

Monkfish
Escargot 
House Cured Bacon
Yukon Gold Purée
Confit Tomato Vierge
Olive
Black Garlic
Potato "Chip"
Pork Hock Jus
Nasturtium Flower and Leafs
Chive Blossoms
Snap Dragons

Tonkotsu

Tonkotsu
3 pounds pig trotters, split lengthwise
2 pounds chicken backs and carcasses
2 tablespoons vegetable oil
1 large onion, roughly chopped
12 garlic cloves
One 3-inch knob ginger, chopped
2 whole leeks, chopped
2 dozen scallions, white parts only
1 lbs whole mushrooms or mushroom scraps
1 pound slab pork fat back
4 oz kombu
3 inch knob of ginger, chopped
1 head of garlic cut in half

 

Rinse the trotters and chicken bones under cold water to wash off all blood. Place the bones and trotters in a stock pot cover with cold water and slowly bring to a boil. Meanwhile char the vegetables, onions, garlic and ginger in a 400 degree oven. After the stock has come up to a boil reduce heat to a light simmer, skim off all the scum, discard, add the charred vegetables, leeks, green onions and fat back in to the pot. Simmer the stock for 12 hours adding water to the pot to keep the bones covered. In the last hour of cooking add the kombu, fresh ginger chunks and one head of garlic. Carefully remove the tender back fat, strain the pork broth, discard all bone and vegetables. Cut the back fat into small pieces put in a blender with the pork stock blend until emulsified, season with white shoyu, miso, chili oil etc., whatever you like. Serve with garnishes and noodles.

 

Tonkotsu
6 minute egg
Seared Foie Gras
Smoked Pork Belly
Sweet Corn
Tempura Oyster Mushroom
Pickled Cabbage
Chili Pepper
Sunflower Shoots
Cilantro
Green Onions
Fresh Jalapeño
Burnt Garlic Oil

 

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