Food Flashcards
Grilled Butter Braised Cabbage
“Butter braised cabbage on green goddess cashew cream, topped with ‘nduja vinaigrette.”
Buttery and acidic. ‘Nduja is spicy, but the cashew cream cools it down.
Cabbage Braise: Butter, White Whine, Thyme
Cashew Cream: Cashews, Tahini, Roasted Garlic, Lemon, Herbs
Scorched Green Beans & Shiitakes
“Green beans and shitake mushrooms in a szechuan peppercorn dressing.”
Salty, spicy, savory.
Tossed in a Soy Vinaigrette
Soy Vinaigrette: Soy Sauce, Rice Vinegar, Garlic, Ginger, Honey, Gochugaru, Sesame Oil, Green Onion, Szechuan, Thai Chili’s, Canola Oil
Nigella Hummus
“Nigella hummus with salsa negra and lavash.”
Nigella is floral, pungent, and bitter. Salsa negra is sweet, acidic, and nutty.
Hummus Spread: Chickpeas, Nigella Seed, Roasted Garlic, Lemon, Tahini, Olive Oil
Salsa Negra: Chipotle Meco, Garlic, Pistachio, Brown Sugar, Lime or Vinegar, Canola Oil
Burrata & Ember Roasted Leeks
“Fresh burrata with pineapple salsa macha and roasted leeks.”
Creamy, sweet, spicy.
Leeks: Olive Oil, Canola Oil, Sherry Vinegar, Lemon Juice
Pineapple Salsa: Chile De Arbol, Garlic, Canola Oil, Sesame, Guajillo Paste (Guajillo is a Chili), Pineapple, Red Onion, Red Pepper, Lime, Cilantro
Figs: Braised in a mix of hot water & bourbon
Fire Blistered Radishes
“Roasted radishes with cannellini bean puree, topped with miso chili oil.”
Crisp, smokey, umami (savory).
Cannellini Bean Spread: Confit Garlic, Rice Wine Vinegar, Cumin
Miso Oil: Garlic, Canola, Sherry Vinegar, White Miso, Brown Sugar, Sesame, Ginger, Soy Sauce, Gochugaru (Korean Red Chili)
Charred Broccolini
“Broccolini on a bed of hazelnut romesco topped with aleppo honey & manchego.”
Sweet, nutty, smokey. Manchego is rich and zesty, cutting the sweetness.
Romesco: Roma Tomato, Red Pepper, Hazelnut, Sherry Vinegar, Roasted Garlic, Olive Oil, Smoked Paprika, Morita, Parsley
Aleppo Honey Drizzle: Aleppo Pepper, Honey, Rice Vinegar
Garnish: Pine Nuts, Manchego Cheese
Hand Chopped Beef Tartare
“Beef topped with parmesan, egg yolk, fried pickles, with a side of crostinis.”
Salty, light, balanced.
Tartare Marinade: Olive Oil, Dijon, Capers, Tabasco, Worcestershire Sauce, PX Vinegar, Arbol Chile, Smoked Paprika
Garnish: Egg, Pickles, Parmesan Cheese, Chives
Hokkaido Scallop Aguachile
“Fresh scallops in coconut milk aguachile (Chile Water).”
Light, refreshing, citric, fragrant.
Aguachile: Coconut Milk, Habanero Peppers, Lime Juice, Lemongrass Pickled Onions: Red Onion, Salt, Vinegar
Butterfly Tiger Prawns
“Butterfly tiger prawns covered in a sesame salsa macha.”
Sweet prawns, spicy herbaceous macha.
Salsa Macha: Chile de Árbol, Canola Oil, Garlic, Sesame, Guajillo Paste, Cilantro, Lime Prawn
Marinade: Mint, Parsley, Olive Oil
Flame Seared Tuna Tataki
“Tuna with lemon-lime ponzu, pickled ginger, topped with serrano peppers and radish slices”
Acidic, spicy, refreshing, salty.
Ponzu Sauce: Soy Sauce, Lemon, Lime, Kombu (Japanese word for dried sea kelp a.k.a dried seaweed), Bonito Flakes, Sugar
Pickled Ginger: Water, Rice Vinegar, Sugar, Salt, Black Peppercorn, Bay Leaf
Garnish: Serrano Peppers, Radishes
Black Garlic Skirt Steak
“Skirt steak on a bed of whipped cauliflower with fingerling potatoes and chimichurri.”
Fermented black garlic is funky and pungent. Sweet and buttery notes from the cauliflower puree are cut by the chimichurri.
Steak Marinade: Olive Oil, Black Garlic, Red Chili Flakes, Black Pepper, Worcestershire Sauce, Pomegranate Molasses, Rosemary, Red Wine Vinegar, Soy Sauce
Chimichurri: Parsley, Cilantro, Garlic, Shallot, Chili Flakes, Red Wine Vinegar, Salt, Olive Oil
Cauliflower Puree: Cauliflower, Cream, Butter, Salt
Smoked Crackling Pork Belly
“Fire rendered pork belly with a nuoc cham vietnamese dipping sauce.”
Pork Belly is rich, fatty. Nouc Cham is Fragrant and tangy, cutting the richness of pork.
Nuoc Cham Sauce: Shallots, Garlic, Thai Chilli, Fish Sauce, Brown Sugar, Lemongrass, Lime Juice, Soy Sauce
House Pickles: Water, Rice Vinegar, Sugar, Salt, Black Peppercorn, Bay Leaf
Hoisin BBQ Chicken Thighs
“Chicken thighs tossed in hoisin BBQ sauce, szechuan bok choy, and chicken chicharron.”
Rich, salty, crunchy.
Marinade: Onion, Garlic, Ginger, Hoisin, Ketchup, Rice Vinegar, Honey, Soy Sauce, Sriracha, Szechuan, Sesame Oil, Chinese 5 spice.
Soy Vinaigrette: Soy Sauce, Rice Vinegar, Garlic, Ginger, Honey, Gochugaru, Sesame Oil, Green Onion, Szechuan, Thai Chili’s, Canola Oil
Burnt S’Mores Cheesecake
“No bake s’mores cheesecake with blueberry and morita chile compote.”
Light, soft, delicious.
Cheesecake Mix: Cream Cheese, Whipped Cream, Vanilla, White Chocolate, Marshmallow
Cheesecake Base: Graham Cracker, Butter
Cheesecake Compote: Blueberry, Morita Chile, Lime Juice, Sugar
