By no means for lunch only! A textural combination. A flavor juxtaposition. A sensory perception. Simply put; a savory, or not, interplay of goodness, meant to arouse the soul and excite the palate by means of a wholesomeness flavor, so awesome, that it leaves you begging for more. It is something that recalls our childhood, or that special intimate moment of comfort, soothing and revealing that security of taste, to satisfy even the most discriminating of judge or jury. A sandwich, by no means for lunch only, consummated by unique ingredients, married together with moist, succulent spreads and composures to whet the whole. Bread? Maybe. Maybe not. Who cares, so long as it tastes great, achieves it’s goal and allows for new dimensions and thoughts about what can be delivered.
(inspired by witchcraft)-so great of a taste that I had to use it. Wonderful bar menu item. I upped the truffle however and use a superior cheese from Italy infused with truffles
Warm “Grilled Cheese” with Black Trumpet Mushrooms, Italian Fontina, Truffle Oil, Truffles and Essential Bakery’s Potato Bread. Grilled to a golden deliverance. Served with a Pear-Walnut Salad.
This sandwich was created for one of our chef’s tables; a gathering of foodies and gourmands alike, where we as chefs have a unique opportunity to cook and prepare our craft to those that really care, or at least seem to anyway. Either way, we get off on "living in the moment" and doing nothing but cooking… pure, honest, focused, and hopefully, on fire! I always like to play a bit and enter the whimsy when appropriate, and this table was not any different. We did Foie Gras Sandwiches "Two Ways": one, an open face style on Savory Toast, chilled Foie Mousse, laced with an aged Sherry Reduction, a Roasted Pear Jam and a sum of it’s parts, Micro Arugula, and a moistening of Blood Orange Olive Oil and a Pedro Ximenez Syrup. This is flanked by our fun, whimsy version of a McDonald’s standby. Our Sausage RcMuffin with Egg. It starts with grilled brioche, nice and soft, yet crunchy which holds the seared Hudson Valley Foie Gras. It is then topped with a slice of house made salumi; Fennel-Pork Salami, grilled to a savory finish, Truffled Scrambled Duck Egg and then topped with golden Brioche again. A 50 year-old Balsamic Condiment encircles the “croque”. I wonder if McD’s could handle this? Then again, do I want to try and have over 99 billion sold? Hell no!
Enter the Veal Cheek Sandwich! What a succulent way to enjoy one of life’s simple pleasures. Mustard braised, enriched with Merlot, and cooked for several hours until as tender as it can get, cooled down, then simmered again and basted to reach perfection in every sense of the word. Topped with a creamy cows milk cheese from Bellwether Farms out of Petaluma, CA, called Crescenza. Add wilted Arugula, Caramelized Onions, Thyme Aioli, Sweet Grain Mustard-Mayo and Fleur de Sel, all placed seepingly onto an excellent Green Olivetta loaf from Macrina Bakery. This is served with a nice Burgundian style Composure of Haricots Verts, Toasted Spanish Marcona Almonds, Frisee and a touch of Mustapha's Moroccan EVOO. Sink your teeth into that one for sure!
And one of my signatures, (I can’t believe I just wrote that) the The Foie Gras Club Sandwich! This was a dish that I developed when I first started at the club over ten years ago. I wanted to feature something that I could call my own, introduce my contemporary style and yet provide a recognizable item, even if I knew they would not, as it is no where near a club sandwich proper! This sandwich was taken off the menu after about 6 months from basically nobody ordering it(as if anybody could not have guessed that. I had to give it away!). Then, out of the blue, we received a request for it! I simply had to rush out to see who this person was, and after my own heart. What did I find? A sweet 60 year-young lady who remembered it when I put it on and loved it. I put it back on and it has never left the menu since. I do not normally favor signatures, but a favorite is a favorite. Again, the squash cake prevails. Griddled to a toasty doneness, it creates a foundation to creamy Mashed Potatoes, sautéed Apples, Caramelized Onions, seared Hudson Valley or Sonoma Valley Foie Gras, another Squash Cake layer, Seared Foie, more Apples and Onions. This is topped with Micro Burgundy Amaranth and Fleur de Sel de Guerande. The “Side Salad” changes from season to season and really is meant to embellish the plate, yet subconsciously, offer a palate cleansing quality. Aged Balsamic Condiment, Trockenbeerenauslese and Pedro Ximenez have all graced the china canvas at one point or another.
Wild Mushroom Tartines- An open faced, Mediterranean style of sandwich, served here in a "flight", really more of an amuse bouche or hors d’oeuvre of sorts. In this case of application, it has become almost a standard of style and interpretation of progressive bites we dub as Northwest Tapas, served Soiree Style! The bottom “bread” if you will is actually a Savory Cake with Wild Mushrooms and Roasted Onions. It holds an artful piping of Potato Mousseline, Caramelized Garlic and a sautéed single Black Trumpet Mushroom. We have used many a different variety in the past, and all with welcomed anticipation. A little Australian Murray River Sea Salt and fresh sliced Chives are strewn over top, while a drizzle of “Cuisson” from the Garlic is laid to rest. SO, there you have it. A little diary about a midday staple, intended to provoke eating as it should be, whenever you want.