Tasting Menu May Flashcards
(9 cards)
Amuse Bouche
A small taste of our Mushroom Soup.
What Is An Amuse Bouche?
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.)**
First Hors d’Oeuvres Duo
Foie Gras Macaron
• Beet Shell
• Rhubarb Gastrique gelee
What Is Foie Gras?
• Foie gras, translating to "fatty liver" in French, is a rich and buttery delicacy made from the enlarged livers of ducks or geese. The name comes from the force-feeding process that fattens the birds' livers, which are naturally enlarged before migration to store extra calories. The practice originated in Ancient Egypt and spread through Europe, becoming a celebrated culinary product embraced by French royalty.
- Foie Gras Pronunciation:
Fwaw - Graw
What is Rhubarb?
• Rhubarb is a tart, acidic vegetable with thick stalks that are red, pink, or pale green. It's a member of the buckwheat family, Polygonaceae, and is closely related to garden sorrel. While rhubarb is technically a vegetable, it's often used as a fruit in cooking.
What Is A Gastrique?
• A gastrique is a sweet and sour sauce made by caramelizing sugar and then deglazing the pan with vinegar or another acidic liquid, often used as a glaze or flavoring for sauces, especially in French cuisine. It provides a balance of sweet and sour flavors.
The word "gastrique" comes from the French word for "acid" or "sour". Gastriques have been used in French cooking since the 1650s.
What Are Macaroons?
• Macarons are delicate French meringue-based sandwich cookies made from egg whites, almond flour, and sugar, and filled with buttercream, ganache, or jam.
Brandade Croquette
• Kaluga Caviar
Ingredients In The Brandade
• Salt Cod
• Potato
• Lemon
• Onion
• Garlic
• Olive Oil
• Fines Herbs
What Is A Brandade Croquette?
• Brandade croquettes are small, fried balls or fritters made from a creamy emulsion of salt cod and potatoes, inspired by the classic French dish brandade. The croquettes have a crispy exterior and a rich, creamy interior.
- Brandade Croquette Pronunciation:
Brawh-dahd Crow-ket
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.
Third Hors d’Oeuvre
Hand Cut Steak Tartare
• Truffle Crema
• Kennebec Potato Chip
What Cut Of The Steak Do We Use
• Prime NY
Is Steak Tartare Safe To Eat
• Stake tartare is absolutely safe to eat- Chefs know how to kill the bacteria off, either by submerging it into boiling water for 10 seconds or with salt. The cut, the freshness as well as storage procedures can also play a huge part in these factors as well.
What Are Kennebec Potatoes
• Kennebecs potatoes are similar to russet potatoes. But they have thin and light skin, unlike russets, which have dry, thick, and dark skin. The medium starch level and low water content of Kennebec potatoes make them perfect for frying in oil.
- Kennebec pronunciation:
Ken-uh-bek
First Course
Tahitian Yellowfin Tuna Aguachile
Served In A Bowl
• Mini Tostada
• Pickled Fresno Chile
• Pickled Wild Ramps
• Avocado Mousse
• Cilantro
Aguachile Sauce Is Poured Table Side
Aguachile Ingredients
• Fresno Chile
• Lime Juice
• Water
What Is Aguachile?
• Aguachile is a vibrant, spicy, and refreshing Mexican seafood appetizer that translates to "chile water". Typically showcasing a raw shrimp or fish that has been “cooked” in lime and chile marinade.
Is There A Difference Between Yellowfin Tuna And Ahi Tuna?
• Yellowfin and ahi tuna are the same - ahi is the Hawaiian name for yellowfin tuna.
Second Course
Roasted Black Cod
Served In A Bowl
• Sesame Alba Mushrooms
• English Pea
• Pea Tendrils And Shoots
• Preserved Lemon
• Basil Pistou
Ingredients Brushed On Cod
• Mirin
• White Soy
• Sesame Oil
• Miso
Where Does Black Cod Come From, And What Does It Taste Like?
• Black cod, also known as sablefish, is a popular, buttery, and flavorful fish found in the Pacific Ocean. It's prized for its rich, tender texture and high omega-3 fatty acid content. While not a true cod, it's often mistakenly referred to as such due to its appearance and similar flavor profile
What Is Pistou?
• Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts and cheese; some versions include cheese and/or almonds.
What Is Miso?
• Miso is a Japanese seasoning made from fermented soybeans, salt, and kōji (a type of mold). It can also include other ingredients like rice, barley, or seaweed. Miso is a staple in Japanese cuisine, known for its rich, savory flavor and use in various dishes like soups, stews, and marinades.
What Is Mirin?
• Mirin is a sweet Japanese rice wine commonly used in cooking for its unique flavor and ability to enhance the taste of dishes. It's similar to sake but has a lower alcohol content and higher sugar content, making it sweeter. Mirin can be used as a glaze, in sauces, marinades, and as a sweetener in various Japanese dishes.
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 Are Alba Mushrooms
• Alba mushrooms, also known as Alba Clamshell or White Beech mushrooms, are small, white mushrooms with a crunchy texture and a mild, nutty flavor.
Third Course
Ravioli Doppio
Served In A Bowl
• Black Garlic Purée
• Morel Mushroom Cream
• Sautéed Morel Mushrooms
• Poultry Jus (Contains Pork)
Ingredients In First Ravioli
• Parmesan
• Duck
• Mascarpone
• Morel Mushroom Cream
Ingredients in Second Ravioli
• Parmesan
• Potato
• Spring Onion Purée
What Is Ravioli Doppio?
• Ravioli doppio, or double ravioli, is a type of ravioli filled with two different fillings, creating a unique flavor experience. It is a larger version of regular ravioli, and the two fillings are typically placed side by side within the pasta dough.
- Ravioli Doppio Pronunciation:
Rahv-ee-oh-Lee Doh-pee-oh
What Does It Mean To Confit
• Confit is a French cooking technique that 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. The word "confit" comes from the French verb confire, which means "to preserve".
What Is An Allium
• Allium vegetables are a group of vegetables that includes onions, garlic, leeks, chives, shallots, and scallions. They are rich in flavanols and organosulfur compounds, which may have antibacterial, antifungal, and antiviral properties.
What Do Morel Mushrooms Taste Like?
• Morel mushrooms have a unique, savory taste that's often described as earthy, nutty, and slightly smoky. They also have a meatier texture than many other mushroom varieties. Some describe the flavor as delicate and subtly sweet.
Fourth Course
Almond Wood Grilled Filet Mignon
Served On A Plate
• Potato Rösti
• Wild Ramp Purée
• Creamed Wild Ramps
• Cube Of Seared Foie Gras
• Bordelaise
Filet Is 4.5oz
What Makes The Filet Mignon Cut So Special
• The Filet Mignon cut is sought after because it 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.
What Part Of The Cow Does Filet Mignon Come From
• Filet Mignon is located in the upper mid back of the cow, and comes from the top half of the tenderloin.
What Is A Potato Rösti
• Rösti is a Swiss dish of fried grated potatoes that originated in the Canton of Bern. It’s essentially a potato pancake made from pre-cooked, grated potatoes that are formed into a cake and fried in butter or other fat. A much elevated take on the hash brown.
- Rösti Pronunciation:
Roh-stee
What Are Wild Ramps?
• Ramps are often referred to as wild onions and are also commonly known as wild leeks. They are a type of wild allium, a plant family that includes onions, garlic, and leeks. While they are related to leeks, ramps are not exactly the same, and they are indeed a type of wild onion. However, they have a distinct flavor profile and appearance, often described as a mix of onion and garlic.
What Is Foie Gras?
• Foie gras, translating to "fatty liver" in French, is a rich and buttery delicacy made from the enlarged livers of ducks or geese. The name comes from the force-feeding process that fattens the birds' livers, which are naturally enlarged before migration to store extra calories. The practice originated in Ancient Egypt and spread through Europe, becoming a celebrated culinary product embraced by French royalty.
- Foie Gras Pronunciation:
Fwaw - Graw
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
Sorbet
- Flavor is a Chamomile, lemon & honey flavor
Table Side Pour Of Child Chamomile Tea
What Is An 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
Springtime Pavlova
• Lemon Curd
• Blueberry Cream
• Blueberries
• Lavender Meringue
What Is Pavlova?
• Pavlova is a meringue-based dessert with a crispy exterior and a soft, marshmallowy center, often topped with whipped cream and fruit. It is named after the Russian ballerina Anna Pavlova.
Key features of a Pavlova:
Meringue base:
Made from whipped egg whites and sugar, similar to a traditional meringue, but often with additional ingredients like cornstarch or vinegar to create a softer, marshmallowy center.
Crispy exterior:
The meringue bakes at a low temperature, resulting in a crispy outer shell.
Soft, marshmallowy center:
The center remains soft and chewy due to the added ingredients.
Toppings:
Traditionally topped with whipped cream and fresh fruit, but can be customized.
Origin:
While the exact origin is debated, the dessert is believed to have originated in either Australia or New Zealand in the 1920s, according to Quora.
In essence, Pavlova is a light and airy dessert with a delightful mix of textures – crispy on the outside, soft on the inside, and bursting with fresh flavors.
