Gulf & Sea Flashcards
Visiting Fish
Yellow tail tuna seared rare then chilled is sliced and fanned on the plate. White asparagus cooked…. And placed atop an herb veloute Green onion powder is then dusted over the top of the asparagus side of the plate.
Context:
Our visiting fish dish is intentionally written to be vague so as to offer freedom for more frequent seasonal change should Chef choose. Visiting fish will feature a seasonal setup and be a little more free for open creativity and won’t always fit into the more strict culinary theme as the rest of the menu. For the current set up, we have a cold and clean dish that counter plays against our otherwise fairly rich, hot and hearty menu.
Allergens:
Gluten
No
Dairy
No
Fin Fish
Yes
Main Protein
Shellfish
No
Allium
Yes*
Garnish – green onion powder
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
Entrée fork, Dinner knife, Spoon
Service Notes:
N/A
Lobster Yuzu
This dish has temperature interplay with the Lobster being a hot element and the turnip element being cold. Lobster is marinated in yuzu koshō (a Japanese condiment made from chili peppers, yuzu peel and salt that is fermented and is mildly spicy, acidic and citrusy) then cut in small blocks and pan seared with butter. Underneath that is an onion puree with butter and a pearl onion cooked with butter and thyme. The other main element is a foie gras stuffed turnip that is blanched and boiled before it is cored with a melon baller. Pink salt and sugar cured foie gras is mixed with more lobster, shallot, chives, mayo and tossed in a kalamansi vinaigrette and said mixture is stuffed in the hollow turnips. The dish is finished with a yuzu veloute sauce made with a lobster stock (onion, celery, carrots) and a roux (flour and canola oil).
Context:
This dish takes several French cooking techniques and marries them with a mélange of familiar ingredients in a modern melting pot of cooking. The Lobster Yuzu relies on all of these elements and is greater than the sum of its parts so really cannot be picked apart. If a guest doesn’t like or is allergic to an ingredient, we need to figure out what they are excited about looking at this dish and direct them elsewhere to something that will scratch that itch.
Allergens:
Gluten
Yes
Sauce - roux
Dairy
Yes
Puree, pearl onion - butter
Fin Fish
No
Shellfish
Yes
Main protein, sauce - lobster
Allium
Yes
Puree, garnish, turnip – onion, shallot, chive
Pork
No
Nuts and Seeds
No
Alcohol
No
This dish is NOT Pescatarian (Foie Gras)
*Can be removed
Required Flatware:
Entrée fork, Dinner knife, Spoon
Service Notes:
Due to the temperature differential aspect of this dish it is paramount that it is dropped immediately upon leaving the kitchen (never left under lamps or out).
BBQ Shrimp & Grits
Our grits are cooked with water until desired texture then mixed with butter, cream and parmesan. The Shrimp are sauteed with head and tail on in our BBQ butter which consists of cayenne, green onion, garlic, onion powder, basil, paprika and hot sauce in addition to the butter. The dish is finished off with a fairly classic New Orleans BBQ shrimp sauce (Worcestershire sauce, lemon, thyme, shallot, garlic and heavy cream).
Context:
BBQ Shrimp is a New Orleans classic and is neither BBQ in a typical sense nor is it particularly wide spread. Pascale’s Manale invented the dish in the 1950’s and it really took off even though it doesn’t require grills, coals or skewers. Rather, it is a sauce made a la minute with whole shrimp sauteed in a butter sauce with worcestershire and the name comes from the dark color with red that the sauce gives the shrimp. Shrimp and grits is also a popular southern dish often served for breakfast. There are ties from the dish that was possibly first made in Charleston with hominy (a corn-based paste) rather than grits and corn/shellfish dishes trace further back to African cooking. It was a rustic hearty dish that fed a lot with a little. Chef Chris took inspiration from these dishes served around in local restaurants and updated to marry the two dishes.
Allergens:
Gluten
No
Dairy
Yes
Grits, Shrimp, BBQ Sauce- butter, cream, parmesan
Fin Fish
Yes
BBQ Sauce-Anchovy in Worcestershire
Shellfish
Yes
Protein-Shrimp
Allium
Yes
BBQ butter & sauce-garlic, green onion, shallot
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
Entrée fork, Dinner knife, Spoon – Discard Bowl!
Service Notes:
These shrimp are cooked and served head and tail on. Make sure you let your guests know what to expect in case they do not want that.
Crab Claw & Corn Risotto
Arborio rice is slowly cooked in a corn stock (made from corn cobs after the corn has been removed). The mixture is then stewed with butter, shallot, celery and parmesan cheese to the desired consistency and then finished with fresh corn juice to enhance the corn flavor. Cotija and micro cilantro are then added on top along with Atlantic Snow Crabs that are poached in a tarragon butter to grace the top of the finished dish.
Context:
Slow cooked risotto is a classic Italian dish with a delicate protein from the sea. This dish is rich and warm for the season and is modeled after a couple specific styles. The first is the classic John Folse corn and crab bisque and the second is Mexican street corn. The crab is added at the end of its preparation and can easily be omitted for a vegetarian. Atlantic Snow crabs were chosen for their size to top the dish but can easily change to a different variety without significantly altering the dish itself.
Allergens:
Gluten
No
Dairy
Yes*
Risotto, crab poaching liquid, garnish – butter, parmesan, cotija
Fin Fish
No
Shellfish
Yes
Protein – crab
Allium
Yes
Risotto – shallot, onion
Pork
No
Nuts and Seeds
No
Alcohol
Yes
Risotto – white wine (mostly cooked out)
*Can be removed
Required Flatware:
Entrée fork, Dinner knife, Spoon – Discard Bowl!
Service Notes:
N/A
Redfish Bienville
Redfish is grilled and served next to broken burrata and a panzenella salad. This salad features deep fried croutons, cold smoked tomatoes, red onion, micro arugula (and other micro greens) and is tossed in a vinaigrette made of tarragon, oregano, red wine vinegar, shallot, dijon and oil. Mint cucumber gel is dotted around the dish as well (firmed with agar). On top of the fish itself is a tapenade made of minced Kalamata and caselvetrano olives as well as carrot. A fried basil leaf garnishes it.
Context:
A Lafitte’s Landing Classic. Lafitte’s Landing is near and dear to Chef Folse’s heart and is the restaurant he opened and maintained early in his career at the foot of the Sunshine bridge in Donaldsonville, LA at Bittersweet Plantation. Opened in 1978, the space was a dilapidated old home that local legend intimated was once the residence of privateer Jean Lafitte (which became the namesake of the restaurant). The restaurant eventually closed in 1998 due to a fire that destroyed the place.
Named after the New Orleans Founder and first Governor of Louisiana, Jean-Baptiste Le Moyne, Sieur de Bienville. This dish is light and bright and fresh for the season but with a multitude of flavors and textures. A Panzanella salad is classically Italian, a Tuscan blend of stale bread, onions and tomatoes and commonly consumed in the summertime. The tomatoes are cold smoked so take on all the warm smoky flavor without losing their firm texture. The herb mixture is bright and fresh and the burrata adds body, sticks with the theme but is still pretty light. Finally we often see a similar tapenade in mixture in the classic New Orleans/Italian Muffuletta, here it adds a lovely salinity to the mixture.
Allergens:
Gluten
Yes*
Salad-croutons
Dairy
Yes*
Burrata
Fin Fish
Yes
Redfish
Shellfish
No
Allium
Yes
Salad, vinaigrette-Onion, shallot
Pork
No
Nuts and Seeds
No
Alcohol
Yes
Sauce-white wine
*Can be removed
Required Flatware:
Entrée Fork, Dinner Knife
Service Notes:
