Archive for January, 2010

Butter

Posted in Brown Butter with tags , on January 28, 2010 by Chris Amendola


I started production of house made butters today.

The first one is brown butter butter. I just finished pressing it to get out the excess water in this picture .

I love brown butter, the smell and the taste is one of my favorites. It came out great; I’m pretty excited about it.

Time to see how many different types of butter I can come up with.

P-Nut Butter and Jelly

Posted in Foie Gras, PBJ with tags , on January 24, 2010 by Chris Amendola


This was an amuse we did the other day, its foie, p-nut butter and jelly. One of my favorite combinations.

Cured Duck

Posted in Uncategorized on January 22, 2010 by Chris Amendola

It’s been extremely busy around here lately. Last week was restaurant week in DC and we got crushed everyday. Now I am working overtime trying to catch up on my paperwork and everything else.

I realized I never shared the end results for our cured duck battle (see previous post). They both came out decent.

Mine didn’t pick up any of the smoke flavor but it tasted good. My cooks came out nice but the same thing happened, it didn’t pick up much of the flavors he was working with. So back to the drawing board on the curing of meats.

New Year’s Eve Tasting Menu

Posted in Almonds, Beef, Foie Gras, Tasting menu, Veal Cheeks with tags , on January 2, 2010 by Chris Amendola

We did a special five course tasting menu for New Year’s Eve. It was our first time doing a tasting menu for service (other then private parties) and it went very well.


Our first course: a braised veal cheek ravioli with seared tuna, chanterelle and black trumpet mushrooms.


Second course: yellowtail king fish crudo style with pickled watermelon radish, sorrel and an almond cream.


Next course: seared Hudson Valley foie with caramelized white chocolate and blood orange.


And then good ol’ surf and turf: this was Painted Hills beef tenderloin with a Maine lobster tail, silky potatoes, roasted root veg, a beurre blanc and a veal jus.


Our final course was a chocolate napoleon with white and dark chocolate mousse.

Over all we were not as busy as I would have liked but I know the ones that did come in were extremely happy with the menu so it worked out well.

Hope everyone has a good new year!