Summer Entrees Flashcards
1
Q
Jimmy Nardello Agnolotti
A
• Chanterelle Mushrooms
• Poblano Pepper and spinach purée
• Parmesan
• Pickled red onions soaked in beet juice (to intensify its color)
- Agnolotti Pronunciation: Annyoh-lot-tee
• Agnolotti is a stuffed Italian pasta similar to a ravioli. They are smaller in shape. Ours are shaped in long tubed shaped like pillows.
• The agnolotti is stuffed with red bell peppers, Jimmy Nardello peppers and Parmesan all in purée form. Jimmy Nardello Peppers are sweet with slight fruity notes, especially when roasted. The purée its self is not spicy in the slightest. You get more acid, sweetness with some tang the way a roasted cherry tomato might taste. And the texture give a beautiful creamy mouth feel.
•Poblano peppers are a mild green chili originating from Mexico.
• Chanterelles are a funnel shaped mushroom, usually bright orange or yellow. They have a mix of fruity, nutty, and peppery notes with a mild and delicate aroma.
2
Q
Ōra King Salmon
A
• Jimmy Nardellos peppers
• Long beans
• Radish soubise
-olive oil
-horseradish
-rice vinegar
-radish
• Black garlic swooped across the plate
• Soy & Sesame jelle
• The long beans we utilize are Purple long bean. They have a pleasantly tender yet snappy texture not unlike that of traditional green beans. They also have a somewhat similar flavor with their earthy, verdant notes -- though they are notably sweeter.
• Soubise is a thick white sauce made with onion purée. Pronounced: Sue-beez
• Jimmy Nardello peppers when eaten fresh, they have a mild, sweet, and fruity flavor with little to no heat.
• In 1887, the Nardello family immigrated to Connecticut seeking a better life than they had in their remote, mountainous village in southern Italy. Along with them, they brought the seeds of some of their favorite vegetables including Capiscum annum, the variety of sweet pepper that is now known as the Jimmy Nardello Italian pepper. Life in Connecticut was good for the Nardello family and soon they had 11 children. Naturally, raising 11 children doesn't leave time for much else. Fortunately, the Nardello's fourth child, Jimmy, had inherited his mother's love of gardening, so he built terrace gardens and grew many of his mother's favorite heirloom pepper plants. From just the few seeds his mother had brought over from Italy, Jimmy kept the family well fed with wholesome, hearty vegetables for decades. Jimmy's favorite of all the peppers he grew was a sweet Italian frying pepper. Before he passed away in 1983, Jimmy donated seeds of his favorite pepper to the Seed Savers Exchange. Since then, it has been known as the Jimmy Nardello pepper.
• Ōra king salmon- Is a sustainably farmed king salmon from New Zealand. It is considered the wagyu of fish because of their commitment to growing King salmon in the most sustainable way possible. Their attention to detail regarding fish welfare, is of high priority. Creating a healthy, low-stress environment for the salmon; resulting in higher survival rates, superior fish quality and less impact on the environment.
To further implement these practices, they also ensure the quality as well as quantity of the feed is taken into all accounts. Utilizing feed only derived of specifically selected ingredients that contain only the essential nutrients needed for healthy salmon. No GMOS, growth hormones or antibiotic are used in the feeding process. The quantity of feed changes as well to meet the dietary requirements of the King salmon throughout their lifecycle. Underwater cameras closely monitor appetite and activity during each feed, to ensure the salmon receive just the right amount and no feed is wasted.
Ora king salmon is also certified and celebrated as one of the most sustainable choices in the aquatic community. Going as far to be a model and educator in the field of sustainable salmon farming; aligning themselves with GSI (global Salmon Initiative). Which is an organization, solely focused on improving sustainability practices in salmon farming.
3
Q
Roasted Pitman Farms Chicken
A
• Chanterelle mushrooms
• Pommes purées
• Brown butter jus
(We pan roast our chicken)
• We use an airline breast, bone in, and a small boneless thigh. • Pitman farms have a handful of locations located all through out the California valley. • Chanterelles are a funnel shaped mushroom, usually bright orange or yellow. They have a mix of fruity, nutty, and peppery notes with a mild and delicate aroma. • Pommes purée is essentially whipped mashed potatoes, but given the classical French style treatment- utilizing lots of butter. Creating a luxurious and silky texture.
4
Q
Liberty Duck confit
A
• Creamy cranberry beans
• Wild arugula
• Tomato vinaigrette
• cucumber
• cherry tomatoes
• Cranberry Beans are named for their brilliantly colored pods which give off a bright cranberry color and their pink-flecked beans. They are slightly sweet and creamy and have a subtle nutty flavor. They are slightly bigger than a pinto bean. 
• Traditionally, confit simply refers to any sort of preserved food, whether it's meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. With fruits, this is generally a very concentrated sugar syrup;* with meats and vegetables, a pure fat.
• For the duck, we use a bone in leg and a boneless thigh.
• Our duck comes from Sonoma County.
5
Q
Bacon Cheeseburger
A
• Wagyu beef
• Aged white cheddar
• Brioche bun
• French fries
-Burger is 9oz
• Our buns are made in house.
• Fries come with a garlic aioli.
• Aioli is a a combination of an emulsified olive oil and garlic.
• We use rice oil for frying.
• Brioche bread is made with high egg and butter content which gives it a rich and tender crumb.
• Our burgers come from snake river farm in Idaho.
6
Q
Slow Roasted Short Rib
A
• Creamed corn
• Summer beans
• Red wine jus
• Our creamed corn is a creamless corn. We milk the husks to create its milky consistency and texture.
• We braise our short rib for 8 hours every night. It cooks in pounds of sweated onions and garlic, with its fat layered on top to confit itself.
• Our short rib comes from Creekstone Farms in Arkansas city, Kansas
7
Q
Almond wood grilled Filet Mignon
A
• Charred Jimmy Nardellos
• Pommes salardaise
• Bordelaise
• Chives
• Spinach purée on plate
• Filet Mignon - (what makes it so special compared to other cuts? -Because the short loin is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.
• Filet Mignon is located in the upper mid back of the cow, and comes from the top half of the tenderloin.)
( The filet is 9 oz.)
• Jimmy Nardello peppers when eaten fresh, they have a mild, sweet, and fruity flavor with little to no heat.
• In 1887, the Nardello family immigrated to Connecticut seeking a better life than they had in their remote, mountainous village in southern Italy. Along with them, they brought the seeds of some of their favorite vegetables including Capiscum annum, the variety of sweet pepper that is now known as the Jimmy Nardello Italian pepper. Life in Connecticut was good for the Nardello family and soon they had 11 children. Naturally, raising 11 children doesn't leave time for much else. Fortunately, the Nardello's fourth child, Jimmy, had inherited his mother's love of gardening, so he built terrace gardens and grew many of his mother's favorite heirloom pepper plants. From just the few seeds his mother had brought over from Italy, Jimmy kept the family well fed with wholesome, hearty vegetables for decades. Jimmy's favorite of all the peppers he grew was a sweet Italian frying pepper. Before he passed away in 1983, Jimmy donated seeds of his favorite pepper to the Seed Savers Exchange. Since then, it has been known as the Jimmy Nardello pepper.
• Known as “Pommes de Terre Sarladaises”, this side dish of potatoes cooked in duck fat is an absolute classic of south-western French cooking. It features potato slices seared in duck fat and finished with garlic and fresh parsley.
- sarladaise pronunciation: sahr-lah-DEHZ
