Side Dishes

Question 1

Rapini Ingredients

Answer 1

Rapini is blanched and then sauteed with anchovy butter and tossed with chili flakes. The anchovy butter is made by mashing black anchovies into clarified butter.

Question 2

Rapini Allergies

Answer 2

Dairy, chilies, seafood

Question 3

Rapini Key Words

Answer 3

Sauteed rapini with anchovy butter and chili flakes

Question 4

Heirloom Baby Carrots Ingredients

Answer 4

Heirloom baby carrots, salt, pepper, olive oil, butter, honey, yogurt, pine nuts, chervil, zaatar (sumac, thyme, sesame)

Question 5

Heirloom Carrots Preparation

Answer 5

The baby carrots are roasted with olive oil, salt and pepper. They are then finished with honey and butter. They are topped with yogurt, pine nuts, and more zaatar. They are garnished with chervil

Question 6

Heirloom Carrots Allergies

Answer 6

dairy, nuts, seeds

Question 7

Heirloom Carrots Key Words

Answer 7

Heirloom baby carrots butter, honey and pine nuts

Question 8

Sauteed Mushrooms Ingredients

Answer 8

Button mushrooms, oyster mushrooms, butter, parsley

Question 9

Sauteed Mushrooms Preparation

Answer 9

Button mushrooms and oyster mushrooms are cut and sauteed. The mushrooms are then drained. To serve, we sauteed the mushrooms with butter and garnish with parsley

Question 10

Sauteed Mushrooms Allergies

Answer 10

dairy (butter can be omitted to be vegan)

Question 11

Sauteed Mushrooms Key Words

Answer 11

Sauteed mixed mushrooms

Question 12

Duck Fat Fried Potatoes Ingredients

Answer 12

Russet potatoes, tarragon, duck fat, salt, pepper

Question 13

Duck Fat Fried Potatoes Preparation

Answer 13

Russet potatoes are peeled, punched and rinsed in water. They are then drained and blanched in the duck fat at 325 degrees and cooled. They are then refried in the duck fat at 350 degrees to finish them. They are then tossed with tarragon, salt and pepper

Question 14

Duck Fat Fried Potatoes allergies

Answer 14

meat (duck fat)

Question 15

Duck Fat Fried Potatoes Allergies

Answer 15

Duck fat fried potatoes with tarragon

Question 16

Potato Gratin Ingredients

Answer 16

Yukon potatoes, cream, salt, pepper, shallots, white cheddar, gruyere Preparation: The potatoes are thinly sliced then layered with cheddar, gruyere, salt, pepper, and cream until the roasting pan is full. It is topped with more white cheddar and gruyere then baked for 2.5 hours

Question 17

Potato Gratin Allergies

Answer 17

Dairy

Question 18

Potato Gratin Key Words

Answer 18

Potato gratin with shallots and cheddar and gruyere cheese

Question 19

Potato Gratin Mise en Place

Answer 19

Dinner Cutlery

Question 20

Potato Puree Ingredients

Answer 20

Yukon potatoes, butter, cream, salt

Question 21

Potato Puree Preparation

Answer 21

Yukon potatoes are peeled then boiled in salted water. They are passed through a sieve and mixed with cream and butter. They are seasoned to taste and garnished with chopped chives.

Question 22

Potato Puree Allergies

Answer 22

Dairy

Question 23

Potato Puree Mise en Place

Answer 23

Dinner Cutlery

Question 24

Potato Puree Key Words

Answer 24

Potato puree with chives

Question 25

Mushroom Risotto Ingredients

Answer 25

Carnaroli rice, onion, mushroom stock (carrots, onions, celery, mixed mushrooms), sauteed mushrooms, butter, Grana Padano cheese, salt, pepper, canola oiI, parsley

Question 26

Mushroom Risotto Preparation

Answer 26

Onion is diced and sauteed in canola oil. The rice is added then the mushroom stock gradually until the rice is al dente. To serve, the rice is heated with more mushroom stock. Mushrooms are added as well as the butter and Grana Padano. It is garnished with freshly chopped parsley

Question 27

Mushroom Risotto Allergies

Answer 27

dairy (can be omitted to be vegan)

Question 28

Mushroom Risotto mise en place

Answer 28

Dinner Cutlery

Question 29

Mushroom Risotto Key Words

Answer 29

Mushroom risotto with mixed mushrooms and Grana Padano

Question 30

Cavatelli Pasta Ingredients

Answer 30

Durham Semolina soft wheat flour, clarified butter (browned), sage, Grana Padano, braised beef, salt and pepper

Question 31

Cavatelli Pasta Preparation

Answer 31

The pasta is brought to a boil then tossed with the braised beef. The beef is cooked in carrot onion celery and red wine with thyme and bay. It is cooled then pulled apart. The beef is trim from all of our meat. The beef and pasta are mixed with brown butter and sage, cheese and seasoning.

Question 32

Cavatelli Pasta Allergies

Answer 32

Dairy, gluten

Question 33

Cavatelli Pasta Mise en Place

Answer 33

Dinner Cutlery

Question 34

Cavatelli Pasta Key Words

Answer 34

Cavatelli pasta with brown butter and sage

Question 35

Crab Cavatelli Ingredients

Answer 35

Cream, salt, pepper, butter, lemon juice, king crab (5oz), birds eye chili, grana Padano, parsley, cavatelli

Question 36

Crab Cavatelli Preparation

Answer 36

The cream and butter is emulsified and lemon juice is added along with the crab and birds eye chili. The pasta is added and plated, then garnished with lemon zest and parsley

Question 37

Crab Cavatelli Allergies

Answer 37

dairy, seafood, shellfish, gluten

Question 38

Crab Cavatelli Mise en Place

Answer 38

Dinner Cutlery

Question 39

Crab Cavatelli Key Words

Answer 39

Lemony king crab cavatelli with birds eye chili and grana Padano

Question 40

Is the potato gratin available in half portion?

Answer 40

No