Organic Air Chilled chicken, hammered thin. Breaded with Japanese breadcrumbs. Leoni mozzarella. Papp in red sauce, olive oil, parsley and lemon.
Chx Parm
Buttermilk Fried Chicken
Overnight brine in buttermilk, paprika, chili flakes, salt and pepper.
Hummm. Turns out, Kenji is right. Deep frying in a wok is kind of cool. He just dropped his new book, check it out.
Ribeye Fried Rice
Leftover Ribeye, rice, carrot, yellow onion, egg, scallion, cilantro. The sauce is a mix of fish sauce, soy, honey and chili powder.
Handmade Tagliatelle
Eggs and flour, rolled out and cut to Tagliatelle. House tomato sauce, shaved Parmesan, lemon juice, parsley and olive oil.
Taco Night: Grilled Chicken on Flour
Grilled Chicken, Charred Scallion Creme Fraiche, Pico de Gallo, Tillamook Cheddar, Cilantro and Crystal hot sauce. I didn’t have access to my regular rig, so the tortillas are from Central Market.
Flour Tortilla and Borracho Bean Puree
Flour tortilla made with whey, butter, flower, baking soda and salt. Filled with beans, cheese, creme fraiche.
Dough is rolled thin, cooked at 500F for about 10 seconds. Puffs up like a beach ball.
Borracho Beans, blended to a puree. Simple. Thing of beauty. Also good with morning eggs.