Sous Vide Eggs

Here are some eggs we sous vide at 63 degrees for 2o minutes.  My banquet cook Andrew at the Jacksonville Inn experimented with just the right time and temperature for these great results.  They went great on our House smoked wild Columbia River Sturgeon we did for a party of 300 for my last big party off site.  Worked great!  We were cracking them on site.  Beautiful… 

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Sous Vide Chicken with Oregon White Truffles

Here is the first dish I made today using my truffles for Sunday Brunch.

          

Wild Columbia River Sturgeon

The restaurant is known for it’s Salmon and Halibut on the menu that we feature year round.  People come looking for it.  As the customer demand dictates that we must have this available all the time, I have started trying to focus on other fish that we can offer that may, perhaps, sway some guests into discovering how delicious local, fresh fish can be.  Remember, ALL food we consume has a season.  Just because it can be purchased year long does not mean that it’s at it’s best year long.  With this in mind, I have been really trying to utilize some of the wild Columbia River sturgeon we have available.  This fish is truly amazing.  It is an ancient species that swam with the dinosaurs.  It has a rich history in the Columbia River.  The sous vide sturgeon we have on the menu is garnering a lot of attention.  Here we have another application.  It smokes up great.  We will probably feature this smoked sturgeon for our mother’s day brunch.  It came out delicious!

Modernest Cuisine is Coming!!

Should be seeing this 40 pound cookbook arriving any day now thanks to some generous benefactors.  They say the ink alone weighs almost 5#.  Cost to have KINKOS simply photocopy this in black and white?  $180.00

REVIEW HERE:  http://www.nytimes.com/2011/03/09/dining/09modernist.html?_r=2&pagewanted=1

Lots of Sous Vide

100 lbs of short ribs…  YIKES.  Had to bust out the “Jacuzzi”.

New Duck, Version 1.2

Here it is…  This is made with Dave Mostu’s Local Wheat Berries turned into a pistashio-cranberry pilaf, roasted beets and golden beet puree and wild huckleberry jus.  This is the same method as the sous vide duck in the older preparation…

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. 

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