Entrees

Question 1

Double thick pork rib chop

Answer 1

14 oz
Center cut
Marinated in brine (salt, peppercorn, brown sugar, thyme, all spice, bay leaf)
Glaze (butter, brown sugar, Apple cider vinegar, Apple juice, whole grain mustard)
Baked and served with sautéed Apple and jicama julienne

Question 2

Salmon

Answer 2

Two 4 oz filets
Seasoned s&p, seared
Bbq glaze: butter, brown sugar, honey, Apple cider vinegar, tomato paste, chipotle purée, sesame oil, corn syrup, soy sauce)
Served over braised Portibello/shiitake/button mushrooms, with butter, red pepper, jicama, green/red onions, balsamic vinegar, soy sauce, EVOO, garlic, pepper, garlic pepper spice
Finished with cilantro oil and chopped parsley

Question 3

Chilean Sea Bass

Answer 3

Seasoned salt, pepper
Sautéed in pomace oil
Braising broth: lemon juice, pomace oil, onion, leeks, jalapeño, garlic, green onions, tomatoes, cumin, kosher salt, black pepper, white wine, water, cilantro
Over sautéed spinach (brown butter, salt, pepper)
Crisp potato skin garnish
In large oval bowl
Drizzled with srirach oil (sriracha sauce, pomace oil) and cilantro oil (EVOO, red onion, cilantro, salt)

Question 4

Lobster Tails

Answer 4

Two 7/8 oz tails
North Atlantic, cold water
Sprinkled paprika, steamed
Served with melted butter, seared lemon half, parsley

Question 5

Alaskan King Crab

Answer 5

First Merus of king crab
16 oz
Steamed
Melted butter, seared lemon, parsley

Question 6

Double Breast Chicken

Answer 6

Two 8 oz chicken breast
Naturally raised 
Marinated in herbs and spices 12 hours
Baked
Served staked 
Topped with Hunter sauce, chopped parsley