Duck Consomme

Consommé is one of those things I always had a hard time with.  Honestly, I was so discouraged in my earlier years of my career that I had not tried again for the past 8 or so years.  Until now.   We served this duck consomme with a duck ravioli and julienne vegetables.

Duck Stock to be clarified.


Chicken and veg that will be passed through the grinder.


Chicken, veg and egg whites.  “The raft”.


The raft mixed with the cold stock.


The formed raft.  Is it clarified?


Strained Stock.


Crystal clear consommé.  Intense duck flavor completely devoid of fat.

Nathan Myhrvold on Freakonomics Radio

Here’s a good interview with Nathan Myhrvold, author of Modernist Cuisine, that explains how modern science is changing how we cook.  They talk about how modern kitchens are being over run by scientists.

Also check out the extended interview with comments from Alice Waters.

Interesting stuff.

Lots of Ground Beef Hanging Out…

So, we have great been selling a lot of beef lately.  Because we butcher out all our own prime cuts, we have a lot of great trim that goes into ground beef.  Because of this, we’ve been running a lot of specials.  Here we have Rogue Creamery blue cheese meatballs with Oregon wild mushroom stroganoff and toasted hazelnut carrots.  You heard it here first.  New trend….  Gourmet meatballs.

Sous Vide Columbia River Sturgeon with Sides

Here is some killer fish we are getting now straight from the Columbia River.  Wild Sturgeon.  Paired with some sides that could stand on their own.  The Sturgeon was sous vide at 132.3 deg for 20 minutes.  Then seasoned and given a hard sear to warm it back up.  It’s paired with mushroom creamed spinach and a cumin roasted beet salad with feta cheese.  Pesto is painted on the plate that really ties it all together. 

New Duck, Version 1.2

Here is the process for our new duck.  I took whole ducks, skinned them and blanched the skins.  I then glued the skin together with Activa to form a block.  Then I shaved the skin on a slicer and reattached the skin with more Activa.  Then I sous vide it at 130 deg for 3 hours.  Final plate up coming.

This Ain’t Your Grandma’s Chicken…

We de-boned chickens, butterflied the breast, made a farce with the leg meat and filled the breast.  Then  we glued the filled breast back together.  It was sous vide at 140 deg for 2 hours.  It was then dry rubbed and crisped in a hot pan.  It’s served over a green peppercorn and goat cheese risotto, toasted almond butter, hibiscus demi glace and baby orange carrots.

Peppermint Cheesecake with Cocoa “Caviar”

Here is our new Winter Cheesecake.  White Chocolate Peppermint Cheesecake on a Chocolate Crumb Crust with Cocoa “Caviar” and Peppermint Disk.

Duck, Take One…

Here is version 1.1 of our new duck dish.  It’s pretty standard with pan seared duck breast, confit leg, butternut squash puree and roasted fall root vegetable hash.   Good, solid winter flavors.  I, however, wanted to somehow make the skin **SUPER** crispy thus altering the final texture.  I was thinking of duck skin as thin as chicken skin.  On our next version, we will be involving a frozen, meat glued block of duck skin and a thermal circulator to reinvent it.  Can’t wait!  Be on the look out for version 1.2

Blue Cheesecake?

This was a great cheesecake.  We took Rogue Creamery Caveman Blue and turned it into a cheesecake.  It was on a Walnut-Graham Cracker Crust with Candied Walnuts and Warm Caramelized Apples.  It turned out so much more that what I was expecting.

Sunday Brunch Waffles…

Blueberry Cheesecake Waffle with Brown Butter Graham Cracker Powder.  This was one of my personal favorites.

Salt Cod Cakes

Balsamic Grilled Red Onion Steak, Basil Aioli, Micro Peas

Fun Little Special

Just a little Salmon Wellington with Spinach on a Caper Beurre Blanc and a nice garden salad.  This was for our Sunday Brunch.

Onion Soup

Here we take a super rich and creamy sweet onion soup and garnish with pickled chanterelles and duck confit.  We then take caramelized onion soup, shape it into croutons using agar agar and complete the dish with micro winter kale from the garden…

More Local Goodies…

We get our coffee custom roasted from Good Bean Coffee just down the road.  We have a lot of guests purchase this coffee from us by the pound whole bean.  We made some ica cream with it and paired it with chocolate cream crepes and toasted cornbread.  Wait….  What?  Yeah, it was uber good…

Compressed Rogue Creamery Blue Cheese

We make buttermilk crackers and serve it with pickled red onions and grapes.  Can’t wait to start smoking my own sausage to add to this plate…

I’m Now a Professional Brewer!

My life as a professional brewer begins…  🙂  The plan is that we will begin brewing beer for the lounge this month and should be available on tap by the end of February.  American Pale Ale will be first, then we will roll with an American Brown Ale.  After we get some feedback, we’ll progress from there.  My 12 years of homebrewing experience will be used, now in a professional setting.

Stuffed Chicken

This dish turned out real nice.  We take whole chickens and cut out the airline breast.  The thighs are boned out and the skin is reserved for the chicken skin wrapped pork.  The thigh meat is turned into a farce meat with linguisa sausage.  We butterfly the breast and pipe in the farce.  It’s then glued back together with Activa and sous vide at 140 deg for 2 hours.

Chicken Fried Pulled Pork.

Chicken Fried Steak?  Yeah.  How about Chicken Fried Pulled Pork?  We took our sous vide pork and pressed it into a terrine while it was hot and let it set over night.  Then it’s sliced and wrapped in chicken skin glued on with Activa.  After it sets, its coated in seasoned buttermilk and dredged in flour and fried.  Just like fried chicken, but it’s pulled pork.

Sous Vide Pulled Pork

We season pork butt with salt, sugar and aromatics and cure it over night.  It’s then sealed and sous vide for 12 hours at 176 deg.  We will be using this for our chicken fried pulled pork.

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