We’re using green circle chickens from D’artagnan. This is a partnership between d’artagnan, a group of amish farmers in Pennsylvania, and restaurants in NY. Essentially the restaurants set aside their vegetable scraps, which are then used to feed the chickens. A portion is one breast and one thigh, the breast is brined, seasoned with salt and pepper and cooked in the combi-oven. The thighs are brined and then confit’d in schmaltz (chicken fat rendered with onions), then pulled from the bone. To order the breasts are grilled, then glazed with a puree of dates and harissa. The thighs are made into a quick sugo along with fresh garbanzo beans, confit baby artichokes (baby artichokes, olive oil, mirepoix, lemon, garlic, thyme), parsley, mint, garlic and preserved lemon. The base of the plate is a chickpea puree (dried chickpeas cooked with charred lemon then pureed and mixed with greek yogurt). Also on the plate is grilled little gem lettuce and crispy chicken skins.
Polenta Spin Rosso
This is a really cool polenta brought to us by Anson Mills in Columbia SC. Spin Rosso means red point or red thorn in Italian and refers to the pointy shape of the kernels of this red corn. This polenta is traditional to Val Sugana, a valley in the Trentino region of northern Italy. The exterior bran of the corn is red, but the interior is yellow, resulting in a classic deep yellow potenta with red flecks throughout. the Polenta is cooked in water, then finished with olio verde and parmesan cheese. Also on the plate is a slow poached egg (cooked at 64 degrees celsius for 1 hour), morel mushrooms, both pan seared and poached (white wine, white wine vinegar, marsala wine, orange zest, garlic, bay leaf, shallots), english peas, fava beans, grilled ramp bottoms, and pea tendrils dressed in lemon juice and olio verde. The plate is garnished with parmesan cheese, sea salt, and olio verde.
Bucatini
Bucatini means little hole, and it is a long spaghetti like noodle with a hole through the center of the noodle. Inspired by a classic roman pasta made with garlic and chili the sauce is a green garlic passata (confit green garlic bottoms, blanched green garlic tops, green garlic broth, parsley, lemon zest, green garlic oil and pecorino cheese) the sauce is finished with a little bit of butter, lemon juice, olio verde and additional pecorino cheese. Garnishing the pasta is a calabrian chili paste (calabrian chilis, mirepoix, lemon juice and zest), a garlic and rosemary breadcrumb (breadcrumbs, garlic, rosemary, olive oil, salt), and pecorino cheese
Pizza Bianca
This pizza has an olive oil base and is topped with shaved raw potato, goat cheese (goat cheese, salt, heavy cream), grilled spring onions, sliced spring onion tops. The pizza is finished with parmesan, salt, oil, and a romesco sauce (roasted peppers, almonds, hazelnuts, pimenton, parsley stems, garlic, sherry vinegar, and olive oil)
Asparagus Pizza
The base of the pizza is a prosciutto cream sauce (ground prosciutto, milk, sour cream), it is topped with sliced green asparagus, ramp tops, roasted garlic, and a fried egg. Finished with parmesan, salt, and oil.
Pigs Head Mortadella
We are getting in whole pigs heads, removing the ears and cooking them for 12 hours in the combi until tender, then dicing the ears. The rest of the head is deboned and deskinned, seasoned and allowed to rest overnight. The meat is ground twice through a fine die, during the second grinding ice is added. The ground meat is then placed in the stand mixer along with the diced ears and some diced pork fat. This is then whipped vigorously until it reaches a temperature of 60 degrees fahrenheit to ensure a smooth emulsion of meat and fat. The mixture is then stuffed into artificial sausage casings and cooked in the combi. Crushed toasted pistachios garnish the meat.
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