Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

Venison, or deer meat, has enjoyed a rise in popularity lately as the cost of beef rises and a growing demographic of health-conscious consumers seek out lower-fat options.  Venison has a deep, rich flavor which can be similar to beef, though it can sometimes have a “gamey” note and even more tender cuts can be tough comparable to beef or pork.  Both of these characteristics … Continue reading Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

Beef short ribs are one of my favorite ingredients to use, developing deep, luxurious flavor when braised.  The biggest challenge in using them has always been trying to give them a refined presentation.  Rather than using a traditional braise, this time we tried cooking them sous vide to give them a more uniform appearance. The interesting thing about preparing this product sous vide is that … Continue reading 36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

Brussels Sprouts and Candied Pecans

                         The holiday season is upon us and with it comes many opportunities for entertaining.  This time of the year, however, we tend to have fewer choices of fresh vegetables to use for side dishes.  One of my favorites is the often-maligned Brussels sprout.   Brussels sprouts can be a very polarizing vegetable, usually … Continue reading Brussels Sprouts and Candied Pecans

Roasted Prime Beef Tenderloin with Sweet Onion Ash Inlay, Late Fall Vegetables, Potato Croquette, Truffled Celery Root Puree, Caramelized Shallot and Cherry Demi

For this dish, Prime CAB (Certified Angus Beef) Tenderloin was served with a sweet onion ash, which gave the beef a slightly sweet and smoky flavor all the way through.  The ash mixture was prepared by placing a large dice of yellow onion in a cast iron skillet and leaving it in the 1600 degree broiler for about 1/2 hour, until all moisture was cooked … Continue reading Roasted Prime Beef Tenderloin with Sweet Onion Ash Inlay, Late Fall Vegetables, Potato Croquette, Truffled Celery Root Puree, Caramelized Shallot and Cherry Demi

Grilled Oysters with Apple-IPA Mignonette

Grilled oysters are a dish that is widely enjoyed here in the Piedmont region in Autumn.  For this preparation, Blue Point oysters were cleaned thoroughly in cold water with a brush before shucking.  The oysters were then flashed in a 1600 degree oven just until they began to firm up. The mignonette was prepared with a Highlands Brewery Kashmir IPA.  Their India Pale Ale is … Continue reading Grilled Oysters with Apple-IPA Mignonette

Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots

The Beef Wellington, or the Filet de Boef en Croute, is a dish that traces it’s origins back centuries to Britain, where it was named for the Duke of Wellington.  The duke was a man that enjoyed beef, pate and truffles, and obviously didn’t have enough patience to enjoy them separately. The traditional preparation calls for beef tenderloin wrapped in a mushroom duxelle with foie … Continue reading Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots

Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens

This was an outstanding dish that we prepared in honor of the New Year, with collard greens and bacon as two of the traditional items that are enjoyed in hopes of achieving good fortune and health in the coming year. The pork belly was cured with barbecue spices before cooking sous vide.  It was then chilled, portioned and scored for service. Continue reading Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens