Land, Air & Game

Question 1

Rack of Elk

Answer 1

Canadian Elk grilled and seasoned chicory coffee and charred chili rub. Seared on the grill and served over a pomegranate gastrique, with charred shisito peppers (small, savory Japanese peppers), bacon and cotija cheese (age cheese from cow’s milk) and a line of grated cashews.

Context:

Question 2

Fire Roasted Short Rib and Lobster

Answer 2

The short rib is grilled and braised in a mixture of red wine, veal stock, onion, garlic, celery and bell pepper. The meat is pulled out of the braising liquid and served on top of a celery root puree. The lobster is poached in a mixture of butter, Guajillo chile and garlic and then grilled. Served with a black garlic maple sauce, pea tendrils and pearl onions that have been roasted in butter and thyme.

Question 3

Duck Cassoulet

Answer 3

Confit duck (leg & thigh) is taken and cured with sugar, black peppercorn, bay leaves, orange zest (cured overnight). The leg and thigh are then taken from the whole duck, braised and made crisp Served with white bean and trinity puree with andouille sausage, baby carrot and blistered heirloom cherry tomatoes. Micro green garnish.

Question 4

Dry Aged Guinea Fowl

Answer 4

Crispy guinea Fowl is dry aged for four days. Thigh and legs are cured and confit with orange, pepper, duck fat, apricot, garlic, worcestire and molasses. The breast is seared in butter and thyme and sliced atop a quenelle of the confit leg meat. Served alongside the protein is a mushroom tossed in Aleppo and deep fried/seasoned and turnips.

Question 5

Panned Veal Tenderloin

Answer 5

Veal tenderloin is sous vide and rolled in flour, egg and bread crumbs to form a nice crust and fried. The veal is served alongside a warm crab salad which includes mayo, celery, shallot, lemon, apple and butter. Poured tables side with a Marchand de Vin.