Bites Flashcards
Hon Hamachi
Garlic Oroshi Radish Avacado Masago arare Micro cilantro Yuzu soy Serrano pepper
Chef gift 1
Brioche cannoli with foie moose Mint gel Orange marmalade Pomegranate molasses Smoked salt
Chef gift 2
Potato gnocchi w/ shio koji cream
Bacon bits
Crispy Potato
Pepper crest
When pouring something table side, what must you have?
A serviette
Pre-desert
Compressed watermelon
shichimi and black sesame
cucumber ginger gel
Wood sorrel
Coal seared rare beef
Dicon dice Ohmi beef Mutsutake gel Marinated eryngii dice Saduchi smoked soy Watercress tops and flowers Crispy pickled pearl onion rings
Wagyu tartare
Lemon segments Amazu pickled ramps Shallots Sea beans Oxtail broth Gelee Smoked ramp oil Curry cream fraiche Crispy knot weed Pickled yamagobo Wild onions Water tuile
Geoduck crudo
Grilled peaches Nectarine consommé Raw coconut Coconut agar Cilantro Kaffir lime powder
Edamame
Black lava salt
White truffle butter
Fresh lemon juice
Kohada Sashimi
Salt cured Kohada Miso pickled ramps Nuka pickled shiitakemushrooms Pickled mustard seeds Mustard flowers Pine smoked olive oil Fried green garlic Tamari
California caviar
Brown butter toasted brioche Corn Panna cotta Sour corn Grilled corn Freeze dried corn Corn vinegar fluid gel Soubise (onion sauce) Mustard greens
Porchini and Watercress
Butter/demi-glaze seared porchini Grilled porchini crème fraîche Freeze dried black/white balsamic Kale and mustard green chips w/ sesame and Masago arare Watercress Curly baby watercress w/ pistachio oil Kona sansho (spice) Grilled quail egg with chicken tare (sauce)
Marin roots greens
Kazs olive oil Yuzu soy vinaigrette Pickled carrots Radishes Crispy red onion Crispy shallots Crispy nori Chives Golden sesame seeds Onsen egg
What makes Alexander steakhouse steaks different than other steak houses?
Wagyu
What is foie gras and how do we serve it on the menu?
Flattened goose liver served seared, chilled, mousse
Describe our soup
Clear chicken broth Uni butter Uni Tomato fennel fondue Fennel pollen Potato tube Bronze fennel
Name all the food items in the chawanmishi
Dungeoness crab Chawanmushi egg custard Pea espuma Freeze dried peas Nira garlic chives Hijiki seaweed Shiro dashi soaked golden char roe
How long are greater Omaha steaks dry aged for?
28+ days
How many prefectures of Japanese wagyu do we carry?
11 types
Name the components of the vegetarian dish
Somen noodles Carrot Purée Roasted celery onion carrot potato Yucca chips Chili oil Vege consumme Flowers
Name the components on the abalone dish
Broccoli Rabe sautéed in foie fat Broccoli Rabe flowers Fried broccoli Rabe Abalone sauce Soy-mirin reduction
What are the ingredients of pig trotter?
Braised pig foot Glaze Caramelized corn moose Cream corn purée Pork fat granola dusted beef tendon Red pepper gel Garnished with Negi and freeze dried corn
What is the name of our fish dish and what is in it?
California king salmon Wrapped in kombu and salt baked w/ pea and salmon dashi nage Freeze dried peas Crispy roasted Pea tendrils Koji asparagus tips Smoked trout roe Baby Pea tendrils Sous vied heart of palm
What is on the burger and what makes it so special?
Wagyu Patty Acme brioche bun Toma cheese Lettuce Foie gras and truffle ragu Red onion Tomatoes Shichimi fries
Match steaks to set-ups
Bone in New York - grilled lemon
Strom hill strip - veal glacé
T bone - leek fondue
Flann Porterhouse - 1a sauce
Prime rib - horseradish trio
Filet - honey mustard glacé
Ribeye - shiitake cream sauce
Bone-in filet - marrow bordelaise
Sher Wagyu from Australia?
Yes
Tajima F1. What does F1 mean?
First generation hybrid
Which state is lone Mountain beat from?
New Mexico
What does wagyu directly translate to?
Japanese beef
Is our prime rib roasted or grilled?
Roasted
What are the different horseradish preparations that accompany the prime rib?
Cream
Harissa
Roasted garlic
What is the difference between wet and dry age steaks? What flavor profiles come from dry age steaks?
Wet aged beef is vacuum sealed in plastic Dry aging changes the texture and flavor by creating a very tender meat with an intense flavor.
What cuts are USDA prime?
All cuts except for wagyu small filet and prime rib
Match the sides to the ingredients
Fries - shichimi, tonkatsu Mashed Pot - gravy, parm chips, shroom yuzu, shiro shoyu, chive Onions - tyme and crispy shallots Carrot - chorizo, red onion, orange Corn - dynamite sauce, marrow, furikake Beans - xo sauce, lemon miso, shallots
Name and describe three cheeses and three accoutrements
Funky bleets sheep goat tomales
Bayley hazen blue cow Vermont
Midnight blue goat Colorado
Stone fruit Celery Tomato confeit Marcona almonds Fig gel
List all ingredients of the melon
Lavender honey soaked melons and tomatoes Black walnut Pana cotta Black walnut Tuile Lace tuile Freeze dried white balsamic Coriander Melon sorbet Melon jelly
Describe the chocolate dessert
Double fermented chocolate with bananas Maple tuile Cereal grains Cereal milk gel Banana bread Chocolate mint Banana parfait Maple ice cream
What is the flavor of our soufflé and list its components
The soufflé is chocolate
smoked Caramel sauce
toasted marshmallow w/ graham cracker
butter pecan ice cream
What is the components of the mixed berry dessert
Douglasfir frozen yogurt huckleberries BlackBerrys fermented BlackBerry BlackBerry honeycomb candy oatmeal streusel
List the components of the pluot desert
Roasted pluot Pluot gastrique Plout jam Buckwheat crumble Buckwheat cake Sake kasu cremeux Sake yuzu sorbet Shiso
List the components of the passion fruit dessert
Double fermented chocolate ganache Coffee crumble Passion fruit Carmel marange Passionfruit yogurt Sponge cake Bergimont mint
When a guest let you know their steak is not cooked to the right temperature, what will you do?
Ask the guest to cut the steak down the middle. If it’s still not right offer to take the steak to redux. Offer to take the sides. If it’s prime rib offer a recovery cut.
Bread courses
Squid ink nori - raw fish
Miso potato roll - soup
Whole wheat walnut - dinner
Name three hors d’oeuvres offered during private dining events that are not on the menu
Uni toast
Lamb lollychops
Potato croquette
Who has the right-of-way in order from 1 - 4 (server, guest, food, managers) and why
Guest food manager servers
When must you never drop food at a table?
When it is not marked or a guest is up.
How must you walk through the restaurant?
Full hands in, full hands out
When dropping the four top, who gets served first?
1 & 3
Who is the president of our company? Executive chef? VP of operations?
Channel Chang
Mark Zimmerman
Josh Rhusso
