Berkshire Pork is probably the best pork in the counrty. Its tenderness is unmatched and its flavor is so intense that there is really no other comparison to it. In my most recent dish I have made for you a berkshire pork shoulder confit with butternutt squash gnocchi, fennel puree & carmelized apple choucroute. I brined the pork in an apple cider brine for 24 hours. Then I cook it in duck fat for 4 hours in an oven set at 250 degrees. It falls apart in your mouth, and the fortified pork stock that I serve it with is a well suited accompaniment and is amazing to dip the gnocchi in.
February 22, 2007
Pork Shoulder
February 21, 2007
Saki Salmon and Roasted Beet Spaetzle
This is a dish that I put on the menu about a week back and has suprisenly sold well. I poached the salmon in beurre monte to order. The Beets are roasted whole then cut into brunoise. I made just a basic spaetzle and then saute the beets and spaetzle together in butter. What happens is the beets bleed into the spaetzle turning the spaetzle a pinkish color. I finish this dish with a horsradish beurre blanc and chive oil giving it a beautiful presentation along with unigue flavor combinations.
February 9, 2007
Rabbit Chasseur
This is a dish that I came up with at work the other day. It is Rabbit Chasseur (hunter’s style). We acctually recieved live rabbits for this dish. So after I slaughtered them I braised them in a little rabbit stock that I made up them day before. After the braising process I picked the rabbit from the bones. The dish contains brown clamshell mushrooms, chantrelle mushrooms, carmelized yellow onion, the braising liquid, the rabbit and heirloom tomatoes that I froze frome this summer. It is accompanied with a piece of grilled bread and served in a small cast iron pot with a lid. I love the flavor of rabbit and there are not alot of placed that serve rabbit in Denver. So I thought that it would be somthing a little different and unique.
February 8, 2007
James Beard Foundation Dinner
About ten days ago I was in the American Restaurant Kitchen surrounded by quite a few prestigious chefs. This happened to be at the 12th annual James Beard Foundation benefit dinner. This is a fundraiser that Chef Celina Tio hosts every year to help raise money for the James Beard House. So pretty much I am not just taking orders from one chef I am taking orders from nine. This dinner turned out to be a great time. The culinary staff got to interact with different kinds and styles of food that usually would not ever happen. Working with Micheal Ginor from Hudson Valley Foie Gras was probably the most fun. He showed me different curing methods for duck prosciutto which was quite intriguing. Over all it was just an amazing night and I was lucky to be a part of it.
