HERITAGE dinner prep list

…thanks misha

ENGLISH PEA & BLACK OLIVE

–        pea tapenade

–        olive cracker

–        dried pea hulls

–        shoots

–        powdered peas

–        evoo

–        pea flowers

KEATINGROVE FARMS TOMATO TARTARE

–        smoked grouper bone bouillon

–        tomato roe sacks marinated in evoo, onion blossom vinegar & chive

–        lemon verbena

–        tomato gel

–        dry tomato skins

PICKLED VEGETABLES, WOOD SORREL & BUTTERMILK

–        pickled beet gravel

–        pickled alliums

–        pickled carrots

–        wood sorrel (RJ)

–        frozen buttermilk

–        buttermilk ricotta

FROGS LEGS RISOTTO WITH PRESERVED LEMON

–        frogs legs confit

–        rice

–        preserved lemon puree

–        julienne of preserved lemon

–        creole mustard

–        chive

–        butter

–        mascarpone cheese

–        parmesan bubbles

–        evoo

OXTAIL TORTELINNI IN A BLUE CRAB BOUILLON

–        pasta dough…….

–        oxtail farce : oxtail rillette, veloute, chive, meyer lemon zest & thyme

–         crab bouillon : trinity, crab bodies (save claws for a la carte), aromatics, h20 & white wine (let alcohol cook out b/4 adding h20)

–        crab bubbles

PORK BUTT AT ITS BEST MOMENT…roasted whole and served whole  family-style w/ keatingrove farms heirloom carrots roasted in a blanket of aromatics

–        marinated pork butt

–        scrubbed keatingrove farms carrots

–        tons of herbs & butter

–        smoked sea salt & house-made vinegars for condiments

POLA ARTISAN CHEESE

–        one cow & one goat

–        toasted brioche

–        house-made marmalades

–        fresh cracked pepper

–        house-made elder blossom syrup

GLAZED KEATINGROVE FARMS TOMATOES, MELON & LAUREL ICE CREAM

–        glazed tomato petals with agave nectar & muscat

–        heirloom melon soup

–        thicken melon soup with xanthan and pass twice

–        ice cream

–        melon gel : dipped whole leaves in

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