With the changing seasons I like to put new vegetarian entrees on the menu. For our winter menu: Asian "forbidden" black rice risotto, rich vegetable jus "demi-glace", roasted butternut, sherry mushrooms, golden beet puree, sprouted purple barley, white truffle oil and a chevre mousse. A complexity of tastes and textures from a meat-less dish. I do look forward to cooking for you at Gretchen's after you've had a great day on the slopes.
Summer season is winding down at the resort, which gives me and my crew to time to brainstorm on new dishes for the fall/winter menu and start experimenting. Above is our new vegetarian pasta dish. This was our 5th attempt at this dish. We toyed with the filling, the shape of the pasta, the sauce, the garnish, until we got it where we want it.
Sauce: we browned 1 pound butter and put it in the cooler until hard then cut into small cubes. 2 cups boiling water go in the Vitamix blender. On lowest speed 1/2 teaspoon xantham gum is added slowly to water, increase speed and slowly add hardened brown butter until emulsified. What we are making is my spin on a brown "Beurre Monte". Season with lemon juice and salt.
Filling: equal amounts of butternut squash and deep orange sweet potato are roasted. Roast potatoes in skins and reserve skins for dehydrating, we will use them as a powder to garish finished dish. We puree potatoes and squash in foodsprocessor and season with house-smoked Ricotta salata, ground toasted walnuts, fresh sage, nutmeg and a generous amount of Parmigiano-Reggiano. We then pipe this mixture into handmade pasta sheets to make our agnolotti.
Plate up: take dehydrated potato skins and pulverize in spice grinder into powder, set aside. Mix 1 tablespoon grape must Saba and 1 tablespoon Minus 8 Dehydr8 late harvest vinegar, set aside. Fry a handful fresh sage leaves in olive oil until crisp, set aside on paper towel. Boil agnolotti and place on brown butter beurre monte. drizzle over saba/vinegar mixture, sprinkle sweet potato powder and garnish with sage leaves.
I look forward to cooking for you this winter season at Gretchen's
This is a 6 pound pile of Golden Chanterelles I received today from Foods In Season, 1st choice of America's top chefs for the freshest wild, foraged and sustainably harvested foods, based in Washougal, WA. We are going to roast these and bathe them in a light cream sauce which we put over grilled fresh Columbia River King salmon with roasted M&M Heath Farm new potatoes and King's Crown Organics sweet corn on the side.
These babies are Painted Hills Oregon beef short ribs ready to go in the oven. I'll braise them with Moscato white wine, fresh thyme, tomatoes & garlic. They'll be served over Chef Hal's potato gnocchi with a goulash sauce and house-made mascarpone/caramelized onion quenelles.
Heath Farms heirloom tomatoes and Italian Pecorino-Romano tossed with Wood River Organics mesclun, balsamic syrup and extra virgin olive oil and served over Bigwood Bakery Campagna bruschetta (pronounced broo-sKetta in Italian, not brooSHetta).
This 16 pound beauty was pulled out of the Columbia River just 2 days ago. We recieved it via FED Ex today from Foods In Season, 1st choice of America's top chefs for the freshest wild, foraged and sustainably harvested foods, based in Washougal, WA. We are going to serve this up with a shitake mushroom cream suce and roasted M&M Heath Farm new potatoes and King's Crown Organics sweet corn from the Hailey Farmer's Market. Also on our special menu: Heath Farm heirloom tomato bruschetta with house-made mascarpone cheese, fresh Alaskan halibut from Yakutat Bay, squash blossom rellenos stuffed with Idaho Rollingstone chevre & mole verde. Idaho Kobe beef tataki from M&N Cattle Ranch...and much, much more. Come on down! Mangiamo! Chef Derek.
This 30 pound beauty was pulled out of Yakutat Bay just 2 days ago. We recieved it via FED Ex today from Foods In Season, 1st choice of America's top chefs for the freshest wild, foraged and sustainably harvested foods, based inWashougal, WA. We are going to serve this up with fresh tomatoes & sweet corn from the Hailey Farmer's Market, quinoa-fresh herb salad & red chimmichurri sauce made with roasted piquillo peppers and smoked Spanish paprika. I also got in 6 dozen fresh Kusshi oysters from Deep Bay, British Columbia in the Salish Sea, serving them with ponzu sauce or fresh grated horseradish root with cocktail sauce. Come on down! Mangiamo! Chef Derek.