Day 3

Question 1

Flemings Salad

Answer 1

Romaine, iceberg, spring 
Grape tomato, cranberry, red onion 
Candied walnuts (sugar, egg whites, salt)
Parmesan crostini (Parmesan, herb oil)
Lemon basalmic vinaigrette

Question 2

Ahi Tuna

Answer 2

Grade 2, center cut, seared rare
Rolled in spicy tuna oil (pomace, Cajun)
Veg salad: carrots, jicama, green onion, arugula
With Rice wine vinaigrette (rice wine vibagar, sesame/pomace oil, poppy seed, sp)
Spicy mustard sauce: Dijon/Coleman mustard, BEER, SOY)
Picked ginger and micro green garnish

Question 3

Truffle- Parsley Mash Potatoe

Answer 3

Classic mash (Idaho, butter, cream, sp)
Truffle oil, parsley

Question 4

Double Thick Porkchop

Answer 4

14 oz, center cut
Brine marinated (salt, peppercorn, brown sugar, thyme, all spice, bay leaf)
Glaze (brown sugar,butter, Apple cider vinegar, Apple juice, whole grain mustard)
With Sautéed Apple, jicama julienne

Question 5

Main Filet Mignon

Answer 5

12 oz

Question 6

Bone- in Prime Ribeye

Answer 6

12 oz

Wet aged

Question 7

Porcini Rubbed Filet Mignon

Answer 7

Porcini
Parsley 
Paprika
Garlic 
Salt, brown sugar 

Served over Gorgonzola cream sauce, with porcini and black garlic butter
Parsley

Question 8

Scottish Salmon

Answer 8

SP seared
BBQ glaze: butter, brown sugar, Apple cider vinegar, chipotle purée, honey, tomato paste, sesame oil, corn syrup, SOY)
Over braised portobello/shiitake/button mush
With butter, red pepper, jicama, green/red onion, basalmic vinegar, soy sauce, EVOO, garlic, pepper,
Cilantro, parsley top

Question 9

CREME brûlée

Answer 9

Heavy cream, egg, sugar, vanilla
Baked/chilled
Canarelized raw sugar
Fresh berries

Question 10

Ice cream

Answer 10

??

Question 11

French Onion Soup

Answer 11

Onion
WHITE WINE, SHERRY
Beef base, chicken Demi
Thyme, bay leaf
SP, butter 
Top: crouton, Gruyere/Parmesan cheese, parsley