The green is peeled off the watermelon exposing a white skin. I peel the white off and cut into small pieces. The pickling liquid is lime zest, vanilla, sugar, red wine vinegar, and peppercorns. I vacuum sealed the rind and let them sit over the weekend.
Blue Corn Crusted Ahi Tuna
Jalapeno Ice Cream, Cucumber Parpadelle, Cumin Dusted Popcorn, Grilled Avocado, and Cilantro Lime Vinaigrette
Crispy “Slagel Farms” Pork Belly
Strawberry Barbecue Sauce, Grilled Rapini, Summer Lupini Bean Salad, Smoked Ham Hock, and Pickled Green Garlic
Juniper Marinated Venison Loin
Celery Root Puree, Guajillo Chocolate Sauce, Cape Gooseberries, Crispy Phyllo, Caramelized Forest Mushrooms
Crispy “Gunthorp Farms” Duck Breast
Confit “Nichols Farm” Yukon Potatoes, Pickled “Werp Farms” Rhubarb, Black Garlic, Creamed Mustard Greens, and Beet Chips
Here is a new ingredient in the kitchen this week and I thought that I would share. Black garlic is simply fermented garlic that has sat in a 140 - 150 degree oven for 40 days and 40 nights. The garlic is placed in a glass container single layer and covered with a glass lid to create the right amount of humidity during the process. The resulting flavor is sweet, sticky, earthy, and tangy garlic cloves. We've described the flavor as a mixture of mushrooms and tamarind to our guests. I used some yesterday to make a black garlic vinaigrette with golden raisins and duck fat.
Fish course from this weeks menu
Pork dish from this weeks menu
Beef course from this weeks menu
First course appetizer for yesterday lunch
