Greetings from Our Family to Yours in February!
Come in and see us for a magical and delicious evening…
In February we have wonderful cold-weather ingredients for dishes that will stir the soul and soothe the senses. Warming, comforting Duck Consommé, a crisp salad of Endive with Shrimp and Blood Orange, Local sturgeon served Wellington Style in Puff Pastry with Lobster Mousse and succulent Wagyu Beef Rib eye are your savories, while a heavenly Chocolate Pot de Crème with Tangerine Sorbet and of course our amazing Sushi and Sashimi “Intermezzo” round the evening off perfectly. Fans of The Kitchen please ‘like’ us on Facebook
For Reservations Call Bobbie at (916) 568-7171
The Kitchen – February 2011
First Course
Duck Consommé with a ‘Mille-Feuille’ of
Potato, Wood Roasted Pearl Onions,
and Swiss Chard
Consommé is one of those things that just make you feel good all over. We love our classic Duck version that we have been making and perfecting over many years for its depth of flavor and richness. Randall says Noah has gotten so good at making this Kitchen favorite, that he has now passed the Duck Consommé torch, so to speak. We thought the best tasting and best use of seasonal ingredients with this dish would be to do a “mille-feuille” style, intricately layered combination of thinly sliced potato, pearl onions and beautiful Swiss Chard. A simple, unfussy first dish that is truly divine.
Second Course
A Salad of Belgian Endive, Frisee,
Rock Shrimp ‘Ice Cubes’, Walnuts and
Emulsified Blood Orange Vinaigrette
This second course of Belgian Endive salad is crisp, clean and very palate cleansing. It will wake your taste buds up nicely and lead perfectly into the sushi and sashimi break. Our Endive comes from local purveyor, California Vegetable Specialists, whose proprietor Rich Collins pioneered Endive cultivation in the States. They are still the only Endive producer in the country. We will be using the red variety because it is just slightly on the sweeter side. Soft leaves of frisee and delicious Chandler Walnuts are also added and everything is tossed together with emulsified Blood Orange Vinaigrette made from Aoyoma Farms oranges that Randall picks up at the Farmers market on Sundays. The most interesting part of this dish is the Rock Shrimp Ice cubes, a unique preparation using using big, juicy rock shrimp from the Gulf Coast that Chefs Stan and Noah have been playing with over the
last few months. Come see what they’re all about!
Sushi • Sashimi • Crudo
Third Course
Michael Passmore’s Local Sturgeon in Puff Pastry
with Tarragon ‘Caviar’, Preserved Lemon
and Maine Lobster Mousse
From one of our favorite local purveyors comes this beautiful, fresh Sturgeon that is raised on a sustainable aqua farm, Passmore Ranch, which is located in Sloughhouse and also offers amazing bass and catfish along with their sturgeon every Sunday at the Farmers market. We’ll be serving the fish wrapped Wellington-style in house made puff pastry that is also stuffed with Maine Lobster mousse and accompanied by our house preserved lemon and little tarragon “caviar” that will be tarragon water suspended into droplets that will burst in your mouth with flavor.
Fourth Course
Slow Cooked Wagyu Beef Ribeye with
with Cauliflower-Potato Puree, Mushrooms
and a Truffled Bordelaise Sauce
We’re getting a beautiful product from Masami Ranch that is nice and fatty, tender and full of flavor. Our favorite method of preparing our beef lately is to sear it, sous vide it, then grill it to order, and that’s what we’ll do this month as well. Randall is really happy with the accompaniments this month as well, as he is finding the cauliflower the farmers markets to be exceptional at the moment, and pureed down with potato it will be silky, rich and delicious. Of course, we’ll get the best mushroom of the moment from Connie Green, the renowned mushroom forager based in Napa, and a lightly truffled Bordelaise-style sauce. This is a lovely winter main course.
Dessert Course
Bittersweet Chocolate Pot de Crème with
Vanilla Custard, New Strawberries
and Paige Tangerine Sorbet
Our beautiful Bittersweet Chocolate Pot de Crème is rich and decadent but has a whipped airiness to it that makes it not too heavy. Randall and Noah will cover it with a custard-like vanilla sauce and serve it with a “salsa” of strawberries from the farmers market accented with a touch of mint and our house made Paige tangerine Sorbet.
Seats have been filling up quickly, so please make reservations soon.
Please contact The Kitchen at (916) 568-7171
We can’t wait to see you in February!
– The Selland Family
|
