Land, Air & Game

Question 1

Kurobuta Pork

Answer 1

Braised pork belly sauteed and candied in a serrano and sweet pepper jelly. The pork tenderloin is brined in an aleppo chili brine then sous vide and seared with garlic oil confit pearl onion.

Question 2

Rack of Elk

Answer 2

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 and a line of grated cashews.

Context:

Question 3

Fire Roasted Short Rib

Answer 3

The short rib is grilled and braised in a mixture of red wine, veal stock, shallot, shiitake, mushroom, garlic, carrot, thyme, parsley and salt. The meat is pulled out of the brazing and served fingerling potatoes and coated in a savory Italian tomato sauce (blended onion, garlic, roasted tomatoes, basil, salt). Top with garlic, toasted breadcrumbs, Parmesan, and parsley.

Question 5

Louisiana Bayou Cake

Answer 5

Mix between a crab cake and crawfish cheesecake. The cheesecake contains alligator sausage and braised tail meat, onion, red bell pepper, green onion, cream cheese, egg, bread crumbs and Parmesan. It is then baked off, breaded in panko and fried. Served with roasted poblano aioli and frisee, and apple salad with grapefruit vinaigrette

Question 6

Duck Cassoulet

Answer 6

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.