Station 3 - Grill

Question 0

Pan Seared Beef Tenderloin

Answer 0

GF - 4oz.
Parsnip butter, Roasted Heirloom carrot, Fried salsify, Fig gastrique
-salsify: long, thin root vegetable. Referred to as the “oyster plant” but tastes more like artichokes than oysters (thankfully).
-gastrique: made by caramelizing sugar and deglazing with vinegar

Question 1

Wild Acres Half Hen

Answer 1

GF
Pan Seared airline breast, Confit hen leg, Parmesan grits, Brussels sprout, Bacon, Mugulio, Chicken Jus
-Wild Acres Farm: Pequot, MN
-breasts and legs are brined for 24 hours. Legs are slow cooked in fat.
-grits: coarse corn meal, from Pauls Grains, Laurel, Iowa.
-mugulio: pine cone reduction from the Mugo pines of Italy
-chicken jus: el natural sauce made from chicken drippings
-breast and leg= half chicken per order!

Question 2

Chef Cut

Answer 2

GF
Market choice of meat, Yukon gold potato white cheddar pave, Broccolini, Truffle jus, Herb butter
-pave: an elegant version of scalloped potatoes. Potatoes are sliced thin, aligned perfectly, bound together by fat, baked and pressed.

Question 3

Pork Belly

Answer 3

GF
pan seared pork belly, salsa verde, bitter orange, herb crème fraiche, pork rind
-pork belly: the belly of a pig, cured for 4 days, braised and pressed
-salsa verde: fresh, green sause
-pork rind: same as old tuna dish

Question 4

Grilled Pork Tenderloin

Answer 4

Compart Duroc pork tenderloin, beet puree, smoked farro, sage + fennel sausage, gremolata, cranberry vinairgrette

• Compart family, Iowa raises purebred Duroc hogs.
• farro: species of whole grain similar to Barley
• gremolata: chopped herb condiment typically containing lemon zest

Question 5

Flatbread & Spreads

Answer 5

grilled flatbread, artichoke dip, confit tomato, olive fondue, melted onion, mississippi salad with smoked tomato vinaigrette

• fondue garnished with arbiquinna olive and is thickened with roux
• mississippi salad with smoked tomato vinaigrette