Recipes: 3-Course Menu

Pickled Ocean Perch, Mustard Seed, Juniper Oil, Shaved Asian Pear, Wild Mushroom Emulsion

Pickled Perch
  • 1-cup salt
  • ½ cup sugar
  • 25 juniper berries (finely ground)
  • 10 black peppercorns (finely ground)
  • 6 cloves (finely ground)

Mix all of these ingredients together to form a curing mixture.

Pickling Brine
  •  1.5 cups white wine vinegar
  • 1.5 cups dry white wine
  • 1.5 cups water
  • ¼ cup sugar

Scale and filet the fish. Portion the fish into 1.5-ounce pieces and cure the fish for 6 hours in the curing mixture. Rinse the fish and pat dry. In a medium-sized saucepan, bring the pickling brine to a boil and cool to room temperature. Pour the room

Temperature brine over the fish and let it soak for several hours till desired doneness.

Mustard Seeds
  • 1 cup mustard seeds
  • 1 cup vinegar
  • 1 cup sugar
  • 4 cups water
  • 2 bay leaves
  • 1-tablespoon salt

Place all the ingredients into a 3-quart saucepan and place on medium-high heat. Allow the mustard seeds to double in size and absorb all of the liquid. Once all of the liquid has been absorbed and the cooked mustard seeds can be spooned into a “quenelle” shape, place in a container, chill, and reserve.

Juniper Oil
  • 1-cup grapeseed or canola oil
  • 1/4 cup toasted juniper berries (finely ground)

Warm the ingredients in a small saucepan over low heat for 5 minutes just to infuse flavors. Remove from the heat, reserve at room temperature.

Wild Mushroom Emulsion
  • 2 quarts mushrooms (mild flavored)
  • 1 cup dried shiitake mushrooms
  • 1 onion diced
  • 1-inch piece of fresh ginger, sliced
  • 10 cloves of garlic, peeled and sliced
  • 1 ribs of celery diced
  • 1 bay leaf
  • 1 bunch thyme
  • 1-cup bonito flakes
  • 3 quarts water
  • ¼ cup soy sauce
  • 2 tablespoons honey or sugar
  • 4 tablespoons unsalted butter

Warm a large pot over medium-high heat. Add some canola oil and warm till the oil gets hot. Add in the onions, garlic, celery, ginger, and bay leaf. Sweat until the onions are translucent. Add both mushrooms and thyme and sweat for 3 minutes.  Deglaze the pot with water and bring to a simmer. Add the soy sauce and honey. Let simmer for 10minutes, remove from the heat, and add in the bonito flakes. Let sit for 30 minutes. Strain the broth, reserving the cooked down vegetables. Place broth in blender, add butter, 25% of cooked down vegetable mixture and puree. Push the emulsion through a fine mesh strainer and reserve.

Pan Seared Sockeye Salmon, Marinated Turnips, Clams, Charred Cabbage, Dill Broth

Marinated Turnips
  • 3 turnips, peeled
  • Juice of one lemon
  • Salt to taste
  • Chopped chives
  • Chopped dill

Grate the turnips on a small holed grater and reserve in a bowl. Dress turnips with lemon juice, chives, and dill. Season with salt and add a pinch of olive oil. Reserve.

  • 5 pounds clams
  • 2 heads garlic, split in half
  • 2 ribs celery roughly chopped
  • 1 onion roughly chopped
  • 1/2 bottle white wine
  • 2 quarts water

Place all ingredients into a large pot and bring to a simmer. Once the clams have opened, remove them from the liquid and reserve. Meanwhile, reduce the liquid for 30 minutes till you have around 2 quarts, reserve and chill. Remove the clams from shell and cover with dill oil.

Dill Oil
  • ½ pound dill
  • 2 cups canola or grapeseed oil
  • 2 handfuls of spinach

Chop the dill. Blanch and shock the dill. Place the oil and dill into a blender, and blend on high speed, adding the spinach while the blender is blending. Blend for about 4 minutes on high until you can feel the mixture heating up in the blender top. Strain though cheesecloth, chill, and reserve the green oil.

Dill Broth
  • Reserved clam juice
  • Reserved dill oil
  • 1-cup skim milk

Warm all ingredients together, season with salt, spoon over fish allowing the dill oil to be separated from the liquid.

Charred Cabbage
  • 2 green cabbages halved horizontally
  • 1/4-cup canola oil
  • Salt to taste

Heat a cast-iron pan for 5 minutes to get very hot. Add the oil. Season the cabbage and place it cut side down on cast iron pan. Cook with a weight on top of the cabbage and do not move for 8 minutes until it burned all around the edges. Flip the cabbage and let cook on the rounded side for 1 more minute and immediately place the cabbage into a bowl and cover with plastic wrap. Allow it to sit in bowl and steam for 10 minutes. Once the cabbage is room temperature, remove individual cabbage layers and reserve.

Chocolate-Sour Cherry Torte, White Chocolate Mousse, Earl Grey Meringue

Pate Sucre
  • 8 tablespoons unsalted butter (1 stick), melted
  • 3 tablespoons granulated sugar
  • 1 vanilla bean, halved, seeds scraped, bean reserved
  • 1/4-teaspoon fine salt
  • 1-cup all-purpose flour
  • 1/4 cup almond flour

For the pastry dough, roll out, dock, and bake the pate sucre in a half sheet pan under greased parchment paper. Let chill.

Cherry Filling

  • 4 cups pitted cherries
  • Juice of 1 lemon
  • 1 cup granulated sugar
  • 1 bag of Earl Grey tea
  • 4 tablespoons pectin
  • 2 cups water

For the cherry filling, bring all ingredients but pectin to a boil. Reduce heat to a simmer, add pectin and let simmer for 20 minutes. Let cool to room temperature and pour over chilled Pate Sucre creating a 1/4″ thick layer. Place in the fridge and let chill.

Ganache Filling
  • 8 ounces bittersweet chocolate, finely chopped
  • 4 ounces semisweet chocolate, finely chopped
  • 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
  • 1-cup heavy cream
  • 3 tablespoons granulated sugar
  • 1/4-teaspoon fine salt

For the ganache filling, place all ingredients into a double boiler, constantly mixing to make sure all ingredients are incorporated. Once the mixture is homogenous and has a nice sheen, remove from the heat and let come to room temperature. Pull the chilled pastry with cherry filling out of the refrigerator and pour the ganache over the top creating a layer that is 3/4″ thick. Place in the fridge and let chill. Once completely chilled, carefully pull out of sheet pan and cut into desired shapes.

White Chocolate Mousse
  • 16 ounces white chocolate, chopped into very small pieces
  • 5 egg yolks
  • 4 tablespoons sugar
  • 1-cup heavy cream, plus 2 cups
  • 1 1/2-Gelatin leaf

In a large glass bowl, place the chopped white chocolate and set aside. In another

Small bowl filled with ice water place the gelatin leaves. Add the egg yolks and sugar to a small bowl and whisk until pale in color.

In a saucepan, over low heat, bring 1 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into the pan, add the bloomed gelatin and stir with a wooden spoon until it coats the back of it.

Pour the hot mix into a fine mesh sieve placed directly over the bowl with the chopped chocolate. Stir until completely smooth. In another bowl, whip the remaining 2 cups of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream. Pour into a container and chill in refrigerator until set.

Earl Grey Meringue
  • 6 egg whites
  • 6 ounces water
  • 15 ounces sugar
  • 2 Earl Grey tea bags removed and pulverized in a spice grinder
  • 1/4-teaspoon cream of tartar

Bring the water, sugar, and half of the tea to a boil.

Meanwhile, place the egg whites in a stand mixer and whisk on medium high until foamy.  Add in the cream of tartar and raise the speed to medium high and whisk until glossy.

Once the sugar and tea syrup reaches 240 degrees Fahrenheit, slowly drizzle the syrup in to the fluffy whites while the mixer is running. Continue to whisk the whites until warmed through, add the remaining tea and set aside. Preheat the oven to 200 Fahrenheit and place a thin sheet of meringue on a nonstick baking sheet, bake until dry and crispy. Only use half of the meringue for this. The remaining meringue place in a piping bag and use for decorating the plate.