Entrées Flashcards
1
Q
Handmade Tagliarini
A
• Dungeness Crab
• Black Trumpet Mushrooms
• Tarragon Butter
• Freshly Shaved Parmesan On Top
What Is So Special About Dungeness Crab
• Dungeness crab is known for its sweet flavor, melt-in-your-mouth texture, and high omega-3 and vitamin B12 content:
• Taste: Dungeness crab has a sweet, mild, and slightly nutty flavor. Some say it's sweeter than snow or king crab.
• Texture: Dungeness crab has a tender body meat and firmer leg meat.
• Size: Dungeness crab can grow to be 9 inches wide across the back.
• Habitat: Dungeness crab lives in a variety of environments along the West Coast, including sandy bottoms, eelgrass beds, and rocky areas.
• Season: Dungeness crab season is from late November to June, with winter being the prime time.
• Sustainability: Dungeness crab is one of the most sustainable and highly regulated fisheries in the world.
What Is Tarragon
• Tarragon, also known as Artemisia dracunculus, is a shrub-like, aromatic herb with a unique anise and vanilla flavor. It's native to Central Asia and Europe, and has been naturalized across the Northern Hemisphere. In France, it's called the "King of Herbs" and is a key ingredient in Béarnaise sauce and fines herbs.
2
Q
Parmesan Risotto
A
- Chanterelle Mushrooms
- Burgundy Truffles
- Mascarpone
- Red Wine Jus Around Rim Of Bowl
What Is Risotto
• Risotto is a classic Italian dish that's made from starchy, short-grain rice such as Italian Arborio, Carnaroli or Vialone Nano rice. These special rice grains can absorb a lot of liquid, so they are often served with a cheese sauce, broth or wine sauce.
What Are Chanterelle Mushrooms
• Chanterelles are a funnel shaped mushroom, usually bright orange or yellow. They have a mix of fruity, nutty, and peppery notes with a mild and delicate aroma.
What Are Burgundy Truffles
• First off, truffles are a type of edible fungus that grow underground, usually near the roots of trees. They are known for their musky aroma and earthy, umami-rich flavor.
Burgundy black truffle, also known as an autumn truffle, can be found throughout Europe (mainly in the French region of Burgundy). When fully mature, it tastes truffle-like but smells of hazelnut. Autumn truffles or Burgundy truffles can be found from September to December. It is more intense in smell and taste than summer truffles and darker in color from the start.
What Is Mascarpone
• Mascarpone is a soft, spreadable Italian cheese made from cow's milk. It's known for its high butterfat and saturated fat content, which gives it a rich taste and texture.
3
Q
Seared Ahi Tuna
A
- Tuna is 6oz.*
• Tokyo Turnips
• Baby Shiitakes
• Caramelized Shallot Jus
What Are Tokyo Turnips
• Hakurei turnips are a small, white, Japanese variety of turnip that are crisp, sweet, and mild. They are also known as Tokyo turnips or salad turnips.
Taste:
• Hakurei turnips are sweet and crisp with a mild flavor. They have a similar taste and texture to radishes, but are smoother and less bitey.
4
Q
Pitman farms chicken
A
- We pan roast our chicken
• Maple Glazed Parsnips
• Bussels Sprouts
• Bacon
• Rosemary Jus
What Part Of The Chicken Do We Use
• We use an airline breast, bone in, and a small boneless thigh.
What Is An Airline Breast
• The chicken airline breast is a cut of chicken that features a boneless, skin-on chicken breast with the first joint of the wing attached. It's also known as a Frenched breast, chicken supreme, or Statler chicken.
The name "airline chicken" may come from the resemblance of the cut to an airplane wing, or from the idea that the exposed bone could be used as a handle to eat the chicken while in flight.
Where Does Our Chicken Comes From
• Pitman farms have a handful of locations located all through out the California valley.
What Are Parsnips
• Parsnips are a root vegetable that are part of the Apiaceae flowering plant family. They are closely related to carrots and parsley. Parsnips are native to the Mediterranean region and have been cultivated since ancient times.
5
Q
Maple Brined Duroc Pork Chop
A
• Caramelized Apple
• Chestnut Farrotto
• Sherry Crema
• Apple Port
Our Pork Chop Is Brined For Two Days Then Grilled
What Are Duroc Pork Chops, And How Are They Different From Other Pork Chops
• Duroc pork chops are pork chops from Duroc pigs, which are known for their rich flavor and marbling. They are often more tender and juicy than other pork chops.
Flavor and texture:
• Duroc pork chops are known for their rich marbling, which gives them a moist and flavorful texture
• They are more delicate than other pork chops and can be juicy and tender when cooked to medium rare
What is Farrotto
• Farrotto is a hearty Italian dish that combines the creaminess of traditional risotto with the nutty flavor and firm texture of farro, an ancient grain.
What Is Farro, And Does It Contain Gluten
• Farro is an ancient grain, a form of wheat that’s about 20,000 years old. *(So yes- it does contain gluten.) With roots in Mesopotamia, farro is a staple of Mediterranean diets, especially in Italy. Farro is sold in whole grain form, and might be one of three varietals of ancient wheat: einkorn, emmer or spelt. All forms of farro have a pleasant nutty flavor and a slightly chewy texture after cooking.
What Is Sherry
• Sherry is a fortified wine made from white grapes grown in the Jerez de la Frontera region of Andalusia, Spain. The wine is aged in barrels where it's exposed to oxygen and natural yeasts. This gives it a wide range of flavors, including dry salinity, nutty toastiness, and unctuous dried fruits. Sherry is known for its variety of textures and flavor profiles. It's made using a solera system, which involves stacking barrels in a triangle-like structure.
What Is Fortified Wine
• Fortified wine is wine that's had a distilled spirit added to it during the winemaking process in order to boost its alcohol content. There are several types of fortified wines, (Sherry, Port, Vermouth, Madeira, Marsala, Moscatel de Setúbal) each classified by its own unique set of regulations. These regulations include the type of base wine, type of base spirit, range of alcohol by volume (ABV), amount of sugar, and aging length.
6
Q
Bacon cheeseburger
A
-Burger is 9oz
• Wagyu beef
• Aged white cheddar
• Bacon
• Brioche bun
• French fries
• Aioli
Facts About Our Buns
• Our buns are made in house.
• Our buns contain soy.
• Brioche bread is made with high egg and butter content which gives it a rich and tender crumb.
What is Aioli
• Aioli is a a combination of an emulsified olive oil and garlic.
What Oil Do We Use For Frying
• Rice Oil.
Where Does Our Burger Meat Come From
• Snake River farm in Idaho.
7
Q
Slow roasted short rib
A
• Cremini Mushrooms
• Thumbelina Carrots
• Pommes Purée
• Bacon
How Do We Prepare Our ShortRib
• We braise our short rib for 8 hours every night. It cooks in pounds of sweated onions and garlic, with its fat layered on top to confit itself.
Where Does Our Short Rib Come From
• Creekstone Farms in Arkansas City, Kansas
What Are Cremini Mushrooms
• Cremini mushrooms are a type of cultivated mushroom that are brown or tan in color. They are also known as baby bella mushrooms.
Characteristics
• Flavor: Creminis have a mild, earthy, savory, umami flavor.
• Texture: Creminis have a meaty texture and are firmer than white button mushrooms.
What Is Pommes Purée
• Pommes purée is essentially whipped mashed potatoes, but given the classical French style treatment- utilizing lots of butter. Creating a luxurious and silky texture.
What Are Thumbelina Carrots
• Thumbelina carrots are small, orange carrots that are sweet and tender, and don't need to be peeled. They are often used in salads, stews, stir-fries, and as hors d'oeuvres.
Characteristics:
Size: About the size of a golf ball, or 1.5–2 inches in diameter
Shape: Round and non-tapering, similar to a radish
Color: Pumpkin orange
Texture: Firm and crunchy, with a slightly woody texture
Flavor: Sweet and earthy, with a mild beet taste
8
Q
Almond wood grilled filet mignon
A
Filet is 9 oz.
• Pommes Dauphine
• Creamed Maitake Mushrooms
• Bordelaise
• Spinach Purée On Plate
What Makes The Filet Mignon Cut So Special
• The Filet Mignon cut is sought after because it is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.
What Part Of The Cow Does Filet Mignon Come From
• Filet Mignon is located in the upper mid back of the cow, and comes from the top half of the tenderloin.
What Is Pommes Dauphine
• Pommes dauphine is classic French comfort food. Essentially a potato croquette (and sometimes nicknamed a "French tater tot"), the pommes dauphine consists of fluffy pillows of mashed potatoes mixed with choux (Sh-oo) pastry (the kind used for making cream puffs and éclairs).
- Pommes Dauphine Pronunciation:
Pom Doh-fee-n
What Are Maitake Mushrooms
• The Maitake mushroom (Grifola frondosa), also know as hen of the woods, is an edible and medicinal fungus that grows wild in Japan, China, and North America under oak, elm, or maple trees.
Maitake (sometimes called maitako) means “dancing mushroom” in Japanese, as people would dance with joy upon finding it.
Like all mushrooms, the maitake has a deep earthy flavor, but this one offers even more nuances to the thoughtful taster. For starters, it's more delicate than a shiitake and has a stronger savory side than a porcini. There's a slight bit of spice to the maitake, but it's not hot by any means.
- Maitake Pronunciation:
My-tahk-ee
What Is Bordelaise
• Bordelaise sauce is a classic French sauce that's named after the Bordeaux region of France, which is known for its wine. The sauce is typically made with red wine, shallots, butter, and sometimes bone marrow and demi-glace. While the sauce is traditionally made with Bordeaux wine, you can use any good-quality dry red wine.
What Is A Demi-Glace
• Demi-glace is a rich, brown sauce in French cuisine that can be used on its own or as a base for other sauces. The word comes from the French word glace, which means "icing" or "glaze". Demi-glace is made by combining one part espagnole sauce and one part brown stock. The word "demi" means "half". The sauce is reduced by half, which is why it's called a "demi" glaze. Demi-glace is often made with veal stock, tomato purée, caramelized mirepoix, and a dark brown roux.
What Is A Mirepoix
• A mirepoix is a mixture of diced vegetables, (typically onion, celery and carrot) cooked with fat (usually butter) for a long time on low heat without coloring or browning.
- Mirepoix Pronunciation:
meer-PWAH
