Tasting Menu December Flashcards
Amuse Bouche
A small taste of our Mushroom Soup.
**Amuse-bouche (pronounced ahmooz-boosh) is a French term that comes from the combined words amuser (to amuse), and bouche (mouth) and roughly translates “mouth amuser”. An amuse-bouche is meant to awaken the palate, preparing it for the more substantial meal to come.)
Hors d’Oeuvres
Served In A large Bowl
Shigoku Oyster
• Ponzu
• Chives
What is Ponzu
• Ponzu is a flavorful, versatile sauce that's made from a combination of soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), and kombu (kelp). It has a complex flavor that's sweet, salty, bitter, and sour all at once, with notes of umami, tang, and citrus.
Where Does The Shigoku Oyster Come From, And What Does It Taste Like
• Shigoku oyster is native to the northwest pacific coast line of Washington state, specifically found in Samash Bay and Willapa Bay . They have a deeper shell, a briny bite, and a clean, sweet flavor with a hint of cucumber/ melon on the finish. - Shigoku pronunciation: She-goh-koo
Brown Butter Cone
• Smoked Salmon Mousse
• Kaluga Caviar
• Fennel
What is Kaluga Caviar
• Kaluga Caviar comes from the kaluga sturgeon, one of the largest predatory sturgeon. It is native to the Amur River Basin in Russia that borders China. Kaluga caviar is a very sought after caviar, that is not only luxurious in texture and rich, buttery flavor.
Deviled Egg
• Winter Truffle Garnish
How Is Winter Truffle Different From Other Truffle
• Winter truffles, also known as black winter truffles or Perigord truffles, are a highly sought-after variety of truffle with a strong flavor and aroma. The only difference between summer and winter white truffles is that one is harvested in the summer and the other in the winter. While the specific flavor profile can vary slightly depending on the species, the main distinction is the time of year it is collected.
1st Course
Dungeness Crab Cake
Served On A Rimless Plate
• Yuzu
• White Soy
• Parsley
• Fennel Fronds
• Celery Root
• Crab Leg
• Remoulade
- The Crab Cake Consists Of:
• Dungeness Crab
• Potato
• Celery
• Fennel
• Onion
• Panko
What Is So Special About Dungeness Crab
• Dungeness crab is known for its sweet flavor, melt-in-your-mouth texture, and high omega-3 and vitamin B12 content:
• Taste: Dungeness crab has a sweet, mild, and slightly nutty flavor. Some say it's sweeter than snow or king crab.
• Texture: Dungeness crab has a tender body meat and firmer leg meat.
• Size: Dungeness crab can grow to be 9 inches wide across the back.
• Habitat: Dungeness crab lives in a variety of environments along the West Coast, including sandy bottoms, eelgrass beds, and rocky areas.
• Season: Dungeness crab season is from late November to June, with winter being the prime time.
• Sustainability: Dungeness crab is one of the most sustainable and highly regulated fisheries in the world.
What Is Yuzu
• Yuzu is a fragrant, citrus fruit that has a tart, citrus flavor that is a mix of lemon, lime, mandarin, and grapefruit.
Yuzu is native to China or Korea, but is mainly cultivated in East Asia. It has also been grown in New Zealand, Australia, Spain, Italy, and France.
- Yuzu Pronunciation: You-zoo
What Is White Soy, And How Is It Different From Regular Soy
• White soy sauce, also called "shiro shoyu" in Japanese, is lighter in color and has a milder, sweeter flavor compared to regular soy sauce, primarily because it contains a higher ratio of wheat to soybeans, giving it a more subtle taste often used in dishes where you want to avoid overpowering the other ingredients with a strong soy sauce color; regular soy sauce has a more balanced ratio of wheat to soybeans, resulting in a richer, darker color and bolder flavor.
Most brands use around 90% wheat and only 10% soybeans when making white soy.
What Is Celery Root
• Celeriac, also known as celery root, knob celery, and turnip-rooted celery, is a root vegetable that is a member of the celery family. It is a large, bulbous, bumpy, brownish root vegetable that is usually harvested when it's about the size of a large potato.
Its flavor is mild and, being a cousin of traditional celery, it kind-of, sort-of tastes like celery: slightly sweet and slightly nutty with no bitterness. Some people mention that they can detect a trace of parsley flavor.
What Are Fennel Fronds
• Fennel fronds are the feathery green leaves that grow on top of fennel bulbs. They have a similar licorice-like flavor to the bulb, but with a more delicate texture and a greener taste. Fennel fronds are tender and can be used like other fresh herbs, such as dill or parsley.
What Is Remoulade
• Remoulade is a chilled sauce made from mayonnaise or oil and any combination of herbs, capers, spices, and pickles. Though it originated from France, remoulade has spread across the world, and recipes for remoulade vary widely between countries and even regions. Remoulade is typically used as a condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods like French fries.
2nd Course
Seared Hokkiado Scallops
Served In A Bowl
• Butter Poached Potato ( Poached in Butter & Chicken Stock)
• Manila Clam Veloute
• Parsley Oil
• Mirepoix ( Ours Is A Mixture Of Celery, Onion, Fennel)
Where Do Hokkiado Scallops Come From, And How Are They Different From Other Scallops
• Hokkaido scallops, also known as Japanese scallops, are known for their sweet flavor, tender texture, and high quality.
They are native to the cold waters of the Pacific Ocean, in the northernmost of Japan’s main islands.
They are known to be sweeter and creamier than Atlantic sea scallops and some have said they are heads above most scallops found in the US.
- Hokkaido Pronunciation: Ho-ky-doh
What Are Manila Clams
• Manila clams are small, sweet clams, with deep, wide bars of color over a finely ridged shell. While Manila clams can live for seven to 10 years and grow to eight inches across, most are sold at 3 to 4 years old when they are typically less than three inches across.
While it was accidentally introduced from Japan to Washington state in the 1920s in shipments of oyster seed, Manila clams can be found from British Columbia in Canada to Northern California, thanks to sustainable farming practices in the Pacific Northwest that are not environmentally threatening. These are one of the most cultivated clams in the world.
What Is A Veloute
• Velouté is a savory sauce that's made from a roux and a light stock. The word "velouté" is French for "velvety". To make velouté, you can: Make a roux with equal parts melted butter and flour. Whisk in a clear stock. Chicken stock is the most common, but you can also use turkey, seafood, or any other clear stock. Season with salt and pepper. Remove from heat and serve.
- Veloute Pronunciation: Vell-loo-tay
3rd Course
Truffled Chicken Tortellini
Served In A Bowl
• Black Trumpet Mushrooms (lightly sautéd)
• Perigord Truffles
• Cellery Root Purée
• Poultry Jus
What Is Inside The Tortellini
• Chicken
• Egg White
• Cream
• Truffle
• Salt
What Is Tortellini
• Tortellini is a ring shaped stuffed pasta that is typically filled with meat, cheese or vegetables. Tortelloni is a larger version of Tortellini. It is a traditional pasta in the Bologna region of Italy and is often served in broth. In Italy, it is traditional to serve tortellini this way on Christmas Eve. - Tortellini Pronunciation: Tort-ehl-Lee-knee - Bologna Pronunciation: Buh-low-gnuh
What Are Black Trumpet Mushrooms
• Black trumpet mushrooms, also known as horn of plenty or trumpet of death, are a small, edible mushroom with a smoky flavor and a distinctive aroma. As far as flavor goes, they have a rich, smoky flavor with a hint of fruitiness. Some say they smell like a combination of humus, ripe cheese, and fruit.
Black trumpet mushrooms are closely related to chanterelle mushrooms, but they have a deep and delicious flavor all their own.
What Is a Perigord Truffle
• The Périgord black truffle is found in the south of France and is the most fragrant of all truffles.
Truffles are a type of edible fungus that grow underground, usually near the roots of trees. They are known for their musky aroma and earthy, umami-rich flavor.
4th Course
Imperial Wagyu Reserve Strip-loin
Served On An Entrée Plate
• Broccoli 2 ways- Charred & Puréed
• Pommes Aligot
• Bordelaise
What Makes Imperial Wagyu Reserve Strip-loin Stand Out From Other Meat
• Japanese Wagyu cattle have a long history of producing unique muscle fibers and distinct marbling, creating tender, velvety textured beef. With crossing Wagyu and American cattle, Imperial has produces beef with the best qualities of both breeds. With reserve being their highest grade of marbled beef sold, equivalent to a USDA “Extremely Abundant” marbling score, or a 10 or 10+ on the Japanese BMS Scale; you are getting easily one of the best quality meat raised in America.
What Is Pommes Aligot
• Pommes aligot is a rich and stretchy French dish of mashed potatoes with melted cheese, butter, and cream, similar to fondue. The potatoes are over-worked to release their starch and create a sticky mass.
- Pommes Aligot pronunciation:
Pom Aly-goh
What Is Bordelaise
• Bordelaise sauce is a classic French sauce that's named after the Bordeaux region of France, which is known for its wine. The sauce is typically made with red wine, shallots, butter, and sometimes bone marrow and demi-glace. While the sauce is traditionally made with Bordeaux wine, you can use any good-quality dry red wine.
What Is A Demi-Glace
• Demi-glace is a rich, brown sauce in French cuisine that can be used on its own or as a base for other sauces. The word comes from the French word glace, which means "icing" or "glaze". Demi-glace is made by combining one part espagnole sauce and one part brown stock. The word "demi" means "half". The sauce is reduced by half, which is why it's called a "demi" glaze. Demi-glace is often made with veal stock, tomato purée, caramelized mirepoix, and a dark brown roux.
What Is A Mirepoix
• A mirepoix is a mixture of diced vegetables, (typically onion, celery and carrot) cooked with fat (usually butter) for a long time on low heat without coloring or browning.
- Mirepoix Pronunciation:
meer-PWAH
Intermezzo
Spiced Cranberry Sorbet
• With candied orange peel as garnish on top.
- Guests Receive Eggnog After Intermezzo
**An intermezzo is a small dish or icy treat served between courses to refresh the palate and prepare it for the remainder of the meal. The word “intermezzo” comes from Italian and literally means “intermission” or “something between two points”.
Intermezzi are also known as palate cleansers and are often sorbets, granitas, or other icy treats that are usually flavored with fruit, especially citrus. The acidity of the fruit perks up the taste buds after the fat and salt of previous courses have dulled them.
Dessert
Tiramisu “Yule Log”
Served In A Bowl
• Bourbon Mascarpone Cream
• Vanilla Chiffon Cake
• Soaked in Espresso
• Cocoa Powder
• White Chocolate Golden Pearls
• Sugar Cookie Moss
• Pavlova
• Chocolate Feuilletine
What Is Tiramisu
• Tiramisu is a well-known Italian dessert that's made with ladyfingers, mascarpone cheese, eggs, sugar, coffee, cocoa powder, and Marsala wine or rum. The name translates to "pick me up" and the dessert is known for its rich, intense flavors. Tiramisu is a soft, cake-like dessert that doesn't require baking. Some say the dessert was invented in Siena to honor the Grand Duke of Tuscany, Cosimo III de' Medici.
What Is Mascarpone
• Mascarpone is a fresh, soft cow's milk cheese with a lightly sweet, rich flavor that is originally from Northern Italy. Mascarpone contains 70 to 75% milk fat, giving it a smooth, creamy texture and pale ivory color.
What is Chiffon Cake
• Chiffon cake is a light and moist American sponge cake. It's made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. The egg whites are beaten separately until stiff and then folded into the batter before baking. The cake is baked in a tube pan, which allows it to rise tall and not collapse. Chiffon cake is similar to angel food cake, but it's richer and darker in color because it uses whole eggs instead of just egg whites.
What Is A Yule Log
• A Yule log is a traditional Christmas dessert that originated in France and is also known as bûche de Noël:
• History: The tradition of burning a Yule log on Christmas Eve dates back to the 1600s. The log was lit to symbolize the new year and good luck, or the birth of Jesus or his triumph over sin. When the tradition of burning a real log fell out of favor, bakers began making a cake in its shape.
• Preparation: The cake is made by rolling a spongy chocolate cake around a whipped cream filling and icing it with chocolate frosting. It's often decorated with meringue mushrooms or other edible woodland creatures.
What Is Pavlova
• Pavlova is a meringue-based dessert that originated in Australia or New Zealand in the early 20th century. It's named after the Russian ballerina Anna Pavlova, and is inspired by her white tulle ballet tutus. Pavlova is a gluten-free dessert with a crisp crust and soft, light center. It's made by beating egg whites and sugar into a stiff meringue, usually with cornstarch and/or vinegar and vanilla extract.
What Is Feuilletine
• Feuilletine, or pailleté feuilletine, is basically just a super thin crepe that’s been crumbled into flakes.
- Feuilletine Pronunciation: Fee-uh-teen
