Too Good To Be Cooked

Question 1

Ostras

Answer 1

Amount: 6 each
Prep Time: 5 minutes
Allergy: SHELLFISH
Technique: Chucked to order

Description: Half dozen oysters au natural, served over river stones with dry ice and kombu broth. Garnished with lemon wedges. Chipotle mignonette and fresh horseradish
How to Eat: By hand, WARNING: Do not let the guest touch the dry ice, burn type injury could occur.

Table Verbiage: These are your freshly chucked oysters from ____. Served with a side of chipotle mignonette and freshly grated horseradish. (pour kombu broth on rocks at the table) Please be careful not to touch the dry ice.

Extra Info: Kombu is dried kelp full of glutamic acids. The kombu gives dashi and every dish made from it a rich umami flavor

Question 2

Tuna Tartar

Answer 2

Amount: 1 each (70 grams)
Prep Time: 7 mins
Allergy: SEAFOOD
Technique: tartare (raw)
How to eat: Utensils

Description: Sushi-grade tuna tartar tossed in lemon shallot mustard vinaigrette and garnished with pickled capers, caper berries, kalamata olives, pipara peppers (Spanish not spicy pepper), oregano, chives, olive oil caviar, crowned with roasted piquillo pepper sorbet.

Table Verbiage: This is our Tuna Tartar, it’s tossed in a lemon-shallot mustard vinaigrette. Garnished with pickles, and topped off with a roasted piquillo pepper sorbet. Accompanied with housemade potato chips.

Question 3

Steak Tartar

Answer 3

Amount: 3 (10 grams each)
Prep Time: 5 minutes
Allergy: RAW BEEF
Technique: edible newspaper, beef tartar

Description: Edible potato starch paper, stuffed with minced beef, capers, onion, gherkin, olive oil, mustard, tabasco, and Worcestershire sauce. Crispy yuka chips.
How to eat: By hand, one or 2 bites.

Table Verbiage: Here is our take on traditional steak tartar with minced beef, capers, mustard, tabasco. Adding a modern touch we’ve wrapped it with an edible Houston Chronicle newspaper. Accompanied by crispy yuka chips.

Extra Info: Food coloring ink