Poki: Wasabi powder, beetroot, dill, baguette
Inspiration!: Inspired by Thanksgiving and Winter.. pink peppercorn, bittersweet Callebaut chocolate, pomegranate, candied star fruit + raw, macerated raspberry, Braised red A’jou pear, and spiced chocolate foam.
Sudachi lime, jabenero, white truffle, Penn cove, Blue point, parsley, lemon
Wild red snapper, shitake with vodka, onion and garlic, red wine quinoa mix, lemon and orange vinaigrette, pickled bean sprout, parsely, fennel frond and chervil
Oysters: Simple and elegant! All about freshness! Penn Cove oysters with a viniagrette made from orange and lemon zest, lemon juice, green tobasco, sherry vinegar, garlic paste, white pepper, wasbai powder, hot mustard powder, toasted sesame oil, minced parsley, fennel, and cilantro
Fingerlings with caramelized onion and garlic, jumbo shrimp sauteed with lime, garlic, and Beijing rub topped with a fennel, orange slaw that’s mixed with a yuzu vinegar, Tupelo honey, Jabenero extract, toasted sesame oil and fresh orange juice vinaigrette. Chervil finishes the plate.
Asian??!: So many different flavors that all work together. Savory chiogga beet thinly sliced and seasoned with a chinese five-spice fried udon noodle with napa cabbage, baby portabella, lemongrass, garlic, ginger, and a reduction of seafood stock, hoisin, lime juice, yuzu rice wine vinegar, and scallion. Floating around is fresh dungeness crab, curried prawns, thinly shaved jalepeno, dill and cilantro.
Bistro style: cured, seared duck, Iberico pig, manchego, a simple salad of mixed greens, tomato, mint, oregano, Saba balsamic and an over-easy egg
Foie!: I tried Foie Gras for my first time here in Chicago
at Everest. It was very mysterious to me but I was amazed at how wonderful the texture is. I took my foie and I actually cured it with a curing rub. It is known as a Torchon in France. This does take a bit of time. I cut decent medallion shapes from it and then cross hatched them to give a nice look. I toasted little rounds of whole wheat bread, Then I torched the torchon with a chef torch until get some really toasty color on the foie. I paired this with a chicken jous which has porcini mushroom, chicken stock, aged Reisling vinegar, and butter. Baby basil to finish it off. I paired this setup with a pickled vegetable couscous, pickled apple, as well as some seared rib-eye.
Summer cherries: These little cherries inspired me to make some dessert and flow with the Summer breeze. It starts off with a red wine and pink peppercorn poached pear, mixed berry buckle cake, bing cherry vanilla ice cream, toasted almond brittle, a little dash of Vahlrona semi-sweet chocolate and a final sauce that pulls it all together. I strained my poaching liquid and reduced it by 2/3 and then I cooled it down in the fridge.
Anonymous asked: Joseph--where are you working now? (Evan from WF)
I am a Sous at Fox and Obel, Sir. How are you?
Personal : Some times you just gotta step outside the box and do something that makes you happy. Do something that feels comfortable and do something that puts a smile on your face. I took a rack of lamb and I broke it down into individual chops. I poked a hole in the middle and stuffed them with garlic, rubbed them with salt, pepper, paprika, cayenne, and olive oil and then roasted them at 450. I paired it with some hearty lentils and then I cross hatched and seared some Foie Gras. I sauteed some fava bean and plum and I made a sauce from some very nice balsamic, red wine, honey, and chicken stock. I reduced the sauce untill it was really dark and full of flavor and then I finished the process by adding some slurry to make it really glossy and thick like candy. I finished the plate with fresh oregano from my garden :)
Composing flavors: This is based on a banana bread. The banana bread is pretty normal with the addition of golden raisins and chocolate chips. I cut rounds out of the loaf that I made and then layered them with a plum jam. I covered the cake in a dairy free, chocolate peanut butter ganache. That’s the sauce on the plate followed with honey caviar which I made by using agar agar. There is vanilla ice cream and a coffee, grapefruit brittle as well as some baby mint to finish the plate off.
Broiled tile fish, boiled smoked golden beet, avocado and tournet yukon potato with a port reduction, edible flowers and chiffonade sorrel
Surf and turf: We have two main focuses here. One is wild Sockeye salmon and the other is a pasture raised rib-eye. Before I did anything with the proteins I portioned them into smaller sizes and then I cured them. The cure was exactly the same ingredients I used for my duck but I added sugar for the salmon. I let these gems sit in my fridge for atleast a day and then I washed them off with cold water, dried them off and put them back in my fridge for another day. Obviously curing adds a lot of flavor and also changes the texture some what. I didn’t season these what so ever when I served them…. That’s how good the natural flavor is after curing something. The salmon was “mi-quied” which is half-cooked in French. This preparation is awesome for a skin-on piece of fish because you get every texture from the crispy skin, to a medium center, to a raw outside. It’s served with a Vermouth reduction. The beef was seared on all sides and is paired with a bourbon-Roquefort cream. The sides are crispy yukon potato chips with marjoram and shallot that I thinly shaved on a mandoline and fried in duck fat and a sauteed mixture of Black trumpets, tree mushrooms, onion, and rainbow swiss-chard.