Caramelized Onion Croquette, Steak Tartare with Quail Egg, Wild Mushroom Terrine, Ramp Puree

This dish paired a warm caramelized onion croquette with a puree of Spring ramp, Prime Angus tartare, sunny side-up quail egg, wild mushroom and beef consomme terrine and pea tendrils from Lucky Leaf Gardens. The croquette was prepared by making a caramelized onion risotto and then chilling it down before shaping small two ounce portions into cylinders.  The chilled risotto can be piped with a … Continue reading Caramelized Onion Croquette, Steak Tartare with Quail Egg, Wild Mushroom Terrine, Ramp Puree

Herb Crusted Lamb Loin, Braised Lamb Shank Ragout, Heirloom Carrot, Compressed Creamer Potatoes

This dish was prepared using some of Spring’s best offerings:  Lamb loin with braised lamb shank and speckled butter bean ragout, heirloom carrot, ramp puree, field mache and compressed creamer potatoes. The lamb loin was boned and cleaned, then seasoned liberally with kosher salt and freshly ground black pepper before wrapping it into a cylinder in plastic wrap.  It was then placed in cryovac before … Continue reading Herb Crusted Lamb Loin, Braised Lamb Shank Ragout, Heirloom Carrot, Compressed Creamer Potatoes

Duo of Shrimp with Horseradish Panna Cotta, Spicy Tomato Gastrique, Savory Cracker, Micro Greens

This dish was a duo of shrimp, with one preparation traditionally poached and the other preparation of shrimp compressed and prepared sous vide. For the poached shrimp I used 21/25 tail off black tiger shrimp, with a poaching liquid of water, lemon juice, white wine and Old Bay seasoning.  Bring the water just barely to a simmer, when wisps of steam begin rising from the … Continue reading Duo of Shrimp with Horseradish Panna Cotta, Spicy Tomato Gastrique, Savory Cracker, Micro Greens