Nourishment. There is no sincere love than the love of food. George Bernard Shaw

Transcription

1 Nourishment There is no sincere love than the love of food George Bernard Shaw

2 Dedication This book is dedicated to all those that have a love and passion for food.

3 Chapter 1 Savory, umami, and everything in between

4 Garden Vegetable Crudité 12 Red Miso, Tofu, Fresh Avocado Dips Crab Croquettes 16 Chipotle Avocado Remoulade, Celeri-rave Salad Sashimi 32 Fresh wasabi, Tamari Soja Lobster Tartare 22 Asparagus, Quail Egg, Truffle Aioli Sugar Cane Beef 22 Tenderloin beef, Peanut Glaze Octopus 27 Caper Dashi Broth, Tomato Concassée Scallop Lemongrass Brochettes 32 Double Smoked Bacon Chips, Aged Balsamic Aioli Bison Burger 25 Foie Gras, Truffle Madeira Sauce, Chipotle Aioli Please inform your server of any allergies or dietary restrictions

5 Nigiri Sushi 28 Tamari Soja, Gari Ginger Pickles Peking Duck Poutine 18 Kennebec Potatoes, Sake Demi-Glace Lamb Chops 36 Tabbouleh, Sun Dried Tomato Curry, Gobo Fries Chicken Wings 25 Honey Garlic Mustard, Truffle Madeira, Spicy Chili, Takoyaki Sake Soba Salad 18 Soba Noodles, Tofu, Sake Lees Dressing Artisanal Charcuterie & Cheese 28 Preserved Vegetables, Fruit, Crostini 40oz. Tomahawk Steak 150 Jalapeno Oroshi, Ponzu, Peppercorn Reduction Please inform your server of any allergies or dietary restrictions

6 Chapter 2 Dessert, an indulgence we should never live without

7 Ice Cream & Sorbet 9 Choice of: Bourbon Okinawa Brown Sugar, Yuzu, Green Apple, Uji Kyoto Matcha, Valhrona Chocolate, Vanilla Bean Mignardises 25 Chef s Daily Selection Matcha Affogato 15 Matcha Ice Cream, Motchi, Red Bean, Cotton Candy Praline Chocolate Barre 14 Hazelnut Dacquoise, Vanilla Bean Ice Cream Green Apple 15 Gorgonzola Mousse, Green Apple Sorbet Please inform your server of any allergies or dietary restrictions

8 Glossary Crudité: traditional French appetizers consisting of sliced or whole raw vegetables which are sometimes dipped in a dipping sauce Dashi: stock made from fish and kelp, used in Japanese cooking. Dacquoise: dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream Gari Ginger: is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar Gobo: Japanese burdock root Gunkan Nigiri: a style of nigiri sushi, consisting of wrapping the traditional nigiri with seaweed Momiji: chile-spiced grated daikon Oroshi: Japanese word for grated Remoulade: a cold sauce made with mayonnaise and various condiments and herbs

9 Bibliography Montagné, P. (1988). Larousse gastronomique: The encyclopedia of food, wine & cookery. New York: Crown Publishing Group (NY). McGee, H. (2004). On food and cooking: The science and lore of the kitchen. New York, NY: Simon & Schuster Adult Publishing Group. Keller, T., Heller, S., Ruhlman, M., & Jones, D. (1999). The french laundry cookbook (2nd ed.). New York: Workman Publishing. Escoffier, A. (1975). The Escoffier cookbook: Guide to the fine art of french cuisine. New York: Crown Publishing Group. Aratow, P., Saint-Ange, E., & Kamman, M. (2005). La Bonne cuisine de Madame E. Saint- Ange: The essential companion for authentic french cooking. Berkeley, CA: Ten Speed Press. Blumenthal, H. (2009). The fat duck cookbook. London, England: Bloomsbury Publishing PLC This, H., & DeBevoise, M. B. (2008). Molecular gastronomy: Exploring the science of flavor. New York: Columbia University Press. Page, K., Dornenburg, A., & Salzman, B. (2008). The flavor bible: The essential guide to culinary creativity, based on the wisdom of America s most imaginative chefs. New York: Little, Brown and Company.

10 Abend, L. (2011). The sorcerer s apprentices: A season in the kitchen at Ferran Adrià s elbulli. New York: Simon & Schuster. Dornenburg, A., & Page, K. (2009). What to drink with what you eat. New York, NY, United States: Little Brown and Company. Barber, K., & Takemura, H. (2002). Sushi taste and technique. New York: DK Pub. Sugimoto, T., & Iwatate, M. (2002). Shunju: new Japanese cuisine. Singapore: Periplus. Dashi and umami: the heart of Japanese cuisine. (2009). London: Cross Media. Dekura, H. (2011). Encyclopedia of Japanese cuisine. Chatswood, N.S.W.: New Holland. Hachisu, N. S., & Miura, K. (2012). Japanese farm food. Kansas City, MO: Andrews McMeel Pub. Crenn, D. (2015). Atelier Crenn: metamorphosis of taste. Boston: Houghton Mifflin Harcourt. Bau, F., & Lassara, J. B. (2002). Au coeur des saveurs. Barcelona, Spain: Montagud Editores. Fleming, C., Clark, M., & Gallagher, D. (2001). The last course: the desserts of Gramercy Tavern. New York: Random House.