RAW BAR IN DEPTH

Question 1

DESCRIBE THE PUREE OF SUMMER FLOUNDER CRUDO

Answer 1

Puree is made of strawberry and pink peppercorn. Done “umeboshi” style which means fruit is SALTED AND FERMENTED. Traditionally umeboshi is made with plums. We are using strawberry.

Question 2

DESCRIBE ZUCCHINI MOJO

Answer 2

Mojo is a sauce from Canary Islands. The zucchini mojo is a component of “Pink Shrimp Escabeche”. It is green b/c of zucchini. It also has cilantro, onion, garlic, EVOO.

Question 3

WHAT IS ESCABECHE

Answer 3

Style of preparing fish/seafood. Has Spanish and Mexican roots. Mexican style is via marinating, Spanish style is via pickling.

Question 4

DESCRIBE SALSA VERDE

Answer 4

The salsa verde is a component of “tonno e fagioli”

Ingredients are: EVOO, capers, anchovies, chili flakes, garlic, herbs (parsley, basil, mint, terragon) lemon, and broccoli rabe sours

Question 5

DESCRIBE PESTO OF TONNO E FAGIOLI

Answer 5

Pesto made from squid ink and black garlic. Also contains EVOO, sherry vinegar, and basil.
There are NO nuts and NO cheese.

Question 6

WHAT IS IN THE SAMBUCCA VINAIGRETTE?

Answer 6

Used to dress the tuna in TONNO E FAGIOLI. Made from flamed sambucca, champagne vinegar, honey, EVOO, and fennel pollen.

Question 7

NAME THE PICKLED VEGETABLES FROM PINK SHRIMP ESCABECHE (6)

Answer 7

celery, capers, RO, zucchini, fresno chili, sundried tomato

Question 8

DIFFERENCE BTN WEST AND EAST COAST OYSTERS

Answer 8

West coast oysters tend to have the same sweet tasting flavor profile (generally). Finishes of melon / cucumber.

East coast oysters are generally more salty, a bit bigger, and chewier. More complex profile bc they develop slower during a longer growing period.

Question 9

WHAT IS MERROIR

Answer 9

Ocean terroir is called merroir.

For example, warmer water = faster growth and more salt.