Wagyu Hanger Steak with Beef Short Rib Croquette, Potato Puree, Cippolini Onion, Local Mushrooms, Sauce Choron

Hanger Steak is one of my favorite cuts of meat because of its deep, robust flavor.  The hanger steak is found in the diaphragm, attached to the last rib.  It is sometimes seen on menus as a “bistro steak” and was commonly referred to as “butchers steak” since butchers would take them home for dinner before the cut rose in prominence. This hanger steak is … Continue reading Wagyu Hanger Steak with Beef Short Rib Croquette, Potato Puree, Cippolini Onion, Local Mushrooms, Sauce Choron

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