Hooray for the USDA!!

Most likely due to the fact that the world did not end last weekend, the USDA announced Tuesday that it has lowered the recommended cooking temperaturefor pork from 160 to 145 degrees, bringing it in line to the same cooking standards as beef, veal and lamb.

This is finally on par with what we chefs have been doing for about a decade because we are governed by the FDA, which has allowed the lower temperatures, because otherwise the meat would be dry and tough when fully cooked. I must have some kind of pork radar thing because I had this incredible urge to feature a pork special this week... or is that just how I am every week??

Since apricots have just come into season and the amazing way that pork pairs with sweeter ingredients, I wanted to make a sauce with them, but I had to make sure the dish didn't end up tasting like a dessert, so I decided to first roll portioned tenderloin in a robust spice blend popular in North Africa called ras el hanout that I fortified with freshly ground coriander, cumin, caraway and chile flake before pan roasting it, which also toasted the spices. Though the new guidelines suggest cooking the pork to medium rare, I prefer to cook it medium to medium well not only to appease a wider audience but also because I have found that cooking it less makes it too chewy.

For the sauce I simply simmered the whites of Walla Walla spring onions in some fruity extra virgin olive oil until soft before adding the depitted apricot halves and some white wine, cooking them down until they are soft enough to puree, giving me a silky smooth, almost pudding-like sauce.

Even though the natural sweetness of the apricot is far from cloying I felt that I should further detract from it by sauteing finely chopped broccoli rabe, aka rapini, which has a bitter and pungent flavor that also really brings together the spice rub and the sauce. To take it a step further I added wedges of red radish that had been roasted to mellow their spiciness but still leaving a lot of flavor.

After last week's cocktail success I wanted to keep with the light and fresh theme, especially with the upcoming holiday weekend that is the unofficial marker for the start of summer.

One of the most recognizable classic cocktails is the gin fizz, which is the perfect summertime drink because it is cool and refreshing. To take it a step further I added the crisp juice of pomegranate to the usual suspects of gin, club soda and a splash of simple syrup to make the ultimate tribute to our glorious season, the best time of the year and the reason why we all tolerate the bleak, rainy season.

With Love,

Cheffrey

Diecisiete de Mayo

At face value, this week's specials may seem more appropriate for the week of Cinco de Mayo, but even though I had the idea for the sauce well before, I couldn't have come to this conclusion without the proper dishes, which I just so happened to need for a private party last Friday.

We do close for private parties from time to time depending on their size, and I have to apologize if you ever stop by and are unable to dine with us during these events. Last Friday's was a pre-Bat Mitzvah celebration, a Jewish daughter's coming of age ceremony, and for the grand finale they wanted banana splits with the works, thus leaving me with a new set of dishes to use as a blank canvas of sorts.

The shallow, oval bowls that we got are actually for baking and broiling, so I thought that I could utilize my ancho chile and hibiscus sauce as the foundation for some unique enchiladas. Another example of how the plate is the inspiration for the food.

The sauce is made by slowly cooking the whites of spring Walla Walla onions (saving the greens for the filling) in oil with garlic, cumin, and ground ancho chiles, or dried poblanos which have a wonderful raisin/dried fruit and a slightly tobacco flavor that aren't very spicy. I added tomato paste and hibiscus syrup and simmered until everything was very soft before I cooled it and blended smooth with fresh oregano and parsley.

For the filling I went with coarsely ground wild boar that must have been lingering on my mind every since I decided over the weekend that I want to cook a whole boar in the ground luau-style in my backyard sometime this summer. I guess I just had it on the brain!

The ground boar cooked in its own juices along with chipotle powder, garlic oil and cumin. Once cooled I mixed in fontina cheese, freshly chopped cilantro and the leftover Walla Walla green onions.

The glory of enchiladas is in the preparation: you dip each corn tortilla in the simmering sauce so that it absorbs all of its goodness, then mound with the filling and roll, placing each in a dish with a little  more sauce. I bake two per order in a hot oven until bubbly before I top them off with more fontina and a pinch of cheddar for color.

Since I only had one chance at offering fava leaves this season (and all of my other ideas fell through...) I used them here, where they offer a unique vegetable pairing to a usually solitary dish and lend to the presentation as well.

I have been steeping tequila with dried black mission figs well before Cinco de Mayo, but since I had other ideas for that week I saved it for the right moment. Once watermelon became available, I knew the best way to use it.

I carefully peeled all of the rind and white pith from the watermelon, leaving only the sweet flesh that I pureed in the blender and strained until it was just the silky juice. I then simply poured it into a pint glass filled with ice, followed by the fig tequila and topped with club soda to brighten it even more and make it dance on the palate!!

 

With Love,

Cheffrey

Mint Condition

Few ingredients scream SPRING!! to me more than fresh peas. The thing is, there are few things in life that I hate more than shucking peas - fava beans being one of them - hence my love for the the more practical pea vines and fava leaves. Not only do they offer all of the flavor of their more popular pod stars, but they're a fraction of the cost, which translates into high class dishes at affordable prices to you.

I'll save my rare gem, fava leaves, for next week. In the meantime I want to focus on the more prevalent climber, pea vines.

Over the years I have amassed great knowledge about what flavors work best with peas, like the freshness of mint, the earthiness of caraway and the crispness of radishes. I feel that this dish expresses what could possibly be the perfect matching for all of these ingredients.

First, I wanted to make a thick puree of the pea vines by first slowly cooking the whites of spring onions and garlic in butter, and then cooking down the vines with half and half. I quickly pureed and strained it to make sure the sauce is silky smooth and set the vibrant color.

Seafood plays well with that bright, green flavor so I chose to pan-seared scallops to match with it, though the real emphasis is on the accompanying salad that features the epitome of my pea pairings: a salad of freshly sliced and julienned radishes like English breakfast, purple and Cincinnati, that I enhanced by adding the finely chopped leaves as well. To this I also added the classic fresh mint and some crisp green apple that is all tied together with a vinaigrette of spring onions and toasted caraway seeds; the unsung hero of peas.

 

As I've stated before I grew up in a Louisville, Kentucky suburb, and last weekend was our big day, The Kentucky Derby.

Even though I didn't offer the staple Derby drink, the mint julep last week, I knew first-hand that it isn't the only time of the year that we drink a julep. TRUST ME!!!

So, in celebration of the "Run for the Roses" and in honor of my geographical heritage  I wanted to offer a slant on the mint julep that I like to call the Georgian Mint Julep: freshly muddled mint topped with bourbon, peach schnapps and topped with a splash of club soda. A spring cocktail that begs for better weather...

With Love,

Cheffrey

Duty Free

I still have a few ideas kicking around from my trip to Hong Kong a few weeks ago; don't be surprised if you see remnants for months to come.

If you haven't ever gone abroad, let me tell you that one of the greatest things about international travel is actually the duty free shop here at the airport in Seattle. Seriously! The yardstick by which duty free prices are measured: Johnny Walker Blue Label is $138 a bottle!! We held out for Asia only to see that price rise.

Luckily for us duty free extended onto the plane, where we went for the Remy Martin XO cognac that was priced a little less. We sipped glasses of the elixir like royalty in our hotel room; I even mixed it with some champagne which made an amazing cocktail that I promised myself that I would feature at Table 219, but alas, the price would be too much, so I had to draw inspiration from elsewhere...

The second most memorable beverage we had was at Bo Innovation, where aside from some amazing food that you will no doubt see in my specials over the next couple of months (or even years) we had sparkling sake for the first time. As I was trying to figure out my specials this past weekend I remembered that Gary had been duped into buying a bottle of Effen cucumber vodka, I realized how well the vodka would benefit from the unique flavor and effervescence of the sparkling sake, leading me to this refreshing cocktail:

 We muddle fresh mint and sliced ginger with a little simple syrup and ice to help break it all up before dousing it with the cucumber vodka, topping it off with some sparkling sake that Uwajimaya happened to have on sale, like it was meant to be!!

 

Another inspiration came from THE most beautiful restaurant that I've been to (and that says a lot!!), Amber, in the Landmark Hotel which is a part of the Mandarin Oriental Hotel chain. Though my wife Anna giggled over the fact that our server looked like one of our close friends, Tommy Lee, she burst out laughing at a dish that looked like "Asparagus Man with Bone Marrow and Black Truffle 'googly eyes'"! It was delicious, but comical; too bad we were laughing too hard to take a pic...

So I drew from that flavor profile, one of my favorites, and created a dish like it but with more of my own style.

Since asparagus is available locally now I knew that it would be a good time to pair it with the leftover black truffles that I had from the cod dish on the previous menu. I also love black truffle with chicken, so I seasoned an airliner chicken breast (which has the wing bone attached for presentation and flavor) with black truffle salt and pan-seared it while basting it with butter, fresh thyme and garlic. During the long process of roasting I warm thick slices of purple potatoes in butter, steam the spears of asparagus, and whip up a black truffle hollandaise to order with the aid of a hand blender.

Everything is seasoned with some sea salt that has been infused with black truffle that I've been using to flavor our popcorn every since the conception of my Pacific cod dish on the last menu. A wonderful, earthy dish that joins the flavor of winter with that of spring.



Enjoy the past while it lasts!!

With Love,

Cheffrey

Tribute to Hong Kong

I was a little overwhelmed with all of the inspiration that I brought back from Hong Kong, but I simply sat down and wrote out what came to mind first. After a little whittling, this is what I came up with.

Hong Kong is a port city, located on the southeastern coast of China between the Pearl River Delta and South China Sea, so obviously seafood is a serious part of the cuisine there. You wouldn't believe the variety offered even out front of restaurants for you to take home to cook. I couldn't believe how bad I wanted to cook on my vacation.

To pay tribute to the glorious seafood I saw I chose these jumbo prawns that I've been wanting to use for a long time now from Viet-Wah, an amazing store in the International District. These things are HUGE!! they're called 2-4s, meaning that there's 2 to 4 prawns per pound, or an average of 4 ounces each. Not your typical salad shrimp!!

Probably the best dish I had was at the Night Market, the area where you can get everything. My wife and I stopped at a sidewalk restaurant that had an amazing cuttlefish dish that was obviously steamed until tender and lightly breaded like a tempura batter with an interesting dipping sauce that I deciphered to be a mixture of shao-xing, a typical Chinese cooking wine, rice vinegar, sugar, and five-spice powder. I feel like I nailed the flavor of the sauce, along with a few of my own special chef touches... ;)

Another major aspect of our trip was (of course) dim sum, and the most predominate dish is glutinous rice wrapped in lotus leaf, though I used Chinese sausage and dried black mushroom as a filling to make the little package of rice burst with flavor like any good dim sum restaurant would!

Hong Kong had a lot of alcohol, but nothing made locally other than beer, so I had to take my inspiration for this week's cocktail from the heart of the luscious fruits that are available there, like mangoes, so I decided to make an infusion of green tea and vodka to flavor a martini shaken with mango puree and simple syrup to create a tropical drink that reflects a trip to the South China Sea!!

With Love,

Cheffrey

A New Step

We had a blast is Hong Kong! I have a ton of inspiration, from both the city and all of the catching up I did with culinary publications. But since I had to plan for this week in advance to avoid a last minute scramble, those ideas will have to wait. Until then...

This week we are not only introducing a new dinner menu starting Thursday, but also an upgrade to better our brunch menu by implementing cage-free eggs from local Stiebers Farms, and while they feed their hens mostly organic food, that minute amount that they don't is what separates the cost of the eggs by another 50%. We'll try these out on our customers before we upgrade again - not everyone appreciates the value that a humanly raised animal can cost.

To showcase this new addition to our brunch menu I wanted to feature these wonderful eggs as a dinner special first, along with several other tasty bits:

Many months ago I had already tested the idea of softly poaching an egg and then breading it with panko and frying just enough to crisp the outside and warm the yolk without overcooking it.

I've always thought that it would make a great addition to an awesome salad with other rich ingredients and an acidic vinaigrette, so I started with my favorite green: frisee because it's fluffy, crunchy and bitter; already giving great contrast to the dish. I've been curing my own guanciale, or pork jowl cured with salt, herbs and peppercorns that I then hung to air-dry for a month. I finely julienned the fatty meat that's been compared to pancetta (but with WAY more flavor) before cooking it in its own fat until tender. And, just for good measure I used the remaining fat as part of a vinaigrette made with steamed spring onions, garlic, fresh herbs and extra virgin olive oil.

I also added diced vine-ripened tomatoes, the raw green ends of the spring onions and some nice pistachios for crunch and flavor, creating an excellent early spring salad that has enough heft to enjoy as a small entree or light enough to save room for one of my new menu items!!

I had a few of the dates leftover from the special before I left (like I was hoping for) so I chopped them up in a blender with some rum to macerate while I frolicked in Hong Kong like a fool...

When I got back, the flavor of the date had infused beautifully into the rum as expected, allowing me to combine it with other tropical flavors to brighten up our slow spring, like a splash of Malibu coconut rum, pineapple juice, lime juice to cut some of the sweetness, and Peychaud bitters to balance it all out.

With Love,

Cheffrey

Getting Ahead of Myself

Usually, in the past when I would go on vacation for more than a few days or an extended weekend past Tuesday, I would pre-write my blog and post it on schedule with the intention to elude from the fact that I'm not actually there cooking during that time. The reasoning was because many people believe that whenever the chef isn't at the restaurant, it all goes to shit. This time I'm forgoing all of that nonsense because I am confident that things will go as smoothly as when I'm there.

So, here I am, after work on a Friday night, ending my week just the way that I began it, and after another day of preparation and service, I will be on my second full-week of vacation in nearly four years and my delayed honeymoon to boot. Ironically, my send-off dish will also be my welcome-home one, since I will be putting it on the menu along with other new tidbits the week I get back. Stop by to check out what's new!! In the meantime...

I have to admit that the inspiration of both of these specials came from one source: one of our servers, Justin. Not only did he suggest I offer a sandwich that I made for a friend of his who used to wash dishes here, but he also introduced this week's cocktail special, of which I coined The Nutty Professor. But first thing's first -

I poached firm Bosc pears in Mirin and some simple syrup along with the zest and juice of lemons, infusing the flavors well beyond the first day as they sit in the cooking liquid. I made a sandwich using the same sourdough bread from our legendary French toast by toasting each side like a grilled cheese using Teleggio, a washed-rind cheese that is gooey and a little bit stinky, just the way I like 'em. With the poached pears and a bed of baby arugula for optional bitterness and freshness, the sandwich is a great treat, but it is complimented by some beautiful white, orange and purple heritage cauliflower cooked with butter and chives.

As for the drink, Justin and I share an affinity for whiskey, so he knew that I would appreciate a cocktail that he came across, and while I could be "like a boss" and take sole credit for his idea, I appreciate his enthusiasm to introduce things in order to better our restaurant, so I give recognition here to my friend and employee, and for good reason, too!

He suggested we offer a cocktail that he had tried where a traditional Manhattan was made with Frangelico, a hazelnut liqueur, instead of sweet vermouth. I took it a step further and toasted some hazelnuts to use as garnish that float as if to show their true flavor!!

See You Next Week!!

With Love,

Cheffrey

Sea Shells by the Sea Shore

As I prepare for my departure to Hong Kong next week I needed to get my ducks in a row and carefully plan my specials for this and the next two weeks, as well as an upcoming menu change, making my disappearance go as unnoticed as possible.

I'm lucky that we're in the budding months of spring to inspire me in these times of need, but as the winter was winding down I developed the foundation for this dish, giving me a head start to all of the new dishes that I have to conceive.

I've been wanting to create a compote composed of green apples, dates and some of our great bacon from Bavarian Meats, which would, of course be a great accompaniment to pork, like one of my favorite preparations: pan roasted pork tenderloin; the ultimate in flavor, price and presentation. How could I go wrong??

I was planning on adding spring onions that I braised in red wine, but even though the spring onions weren't up to par to add themselves, the resulting liquid had the exact acidic balance the compote needed, so I drizzled it in instead.

Looking forward to the season I countered the sweet and sour compote components with the buttery, slightly bitter leaves of  Bloomsdale spinach, an heirloom variety that I sauteed in a mixture of white wine and stewed spring onions and garlic in olive oil.

The dish needed a final touch, and some might actually feel that it would be missing a sauce, so I blended some preserved Meyer lemons that I started a month ago as the base of a classic aioli. The preserved lemon gives the sauce another dynamic layer of flavor... the new reason why we preserve them in the first place.


I put a lot in this week's cocktail. A lot of time, a lot of thought and a lot of hard work. Do you know what's the worst thing about putting so much effort into one idea? the chance it will all crumble into an epic failure.

I've been wanting to make my own gin every since my re-introduction to it with a gin sampler in Portland last year, so I tinkered around with infusing a vodka with the standard juniper berries as well as a few of the flavors from my tasting like lavender, lemongrass and ginger. But even though I make my own gin, it's characteristics could go unnoticed; that is unless I pair it with something else I made, like my own tonic water, for instance.

It's the tonic and not the gin that has left a bad taste in my mouth after all of these years, and unlike most spirits, there isn't much variety when it comes to tonic, so I had the opportunity to create my own after reading a blog on handmade tonic using citrus, allspice, lemongrass and cinchona bark for that essential quinine flavor. Both had to be distilled in order to clarify them, otherwise I would have a reddish/brown concoction that no one would believe was a gin and tonic.

In the end, I was more nervous about this drink than any other because how discriminating gin enthusiasts are (just like scotch or whiskey drinkers), but after one regular's comments along the lines of "as good as a top shelf London gin" that he enjoys, my fears subsided... not to mention the fact that one of the two bottles of gin that I made were already gone by the end of Tuesday night --- as in half priced WINE night. If a cocktail sells that good on a wine night, then I must be doing something right!!

With Love,

Cheffrey