Friday, March 25, 2011

Draft 1 Spring Menu 2011

The draft is complete now time to start cooking......excited to use new CVAP oven we just received for some of these dishes. stay tuned for pictures and thoughts from the kitchen on these. Which dishes make the cut?

snacks

Marinated Olives
Herbs, lemon, olive oil

Flash Fried Point Judith Calamari
pickled red peppers, lime, scallions

Rhode Island Fluke Crudo
pink peppercorns, spring “salad”

Octopus
cumin, crispy yogurt, mint salsa verde

Blackbird Farms Grilled Beef Heart
beets, horseradish “mayo”

soups & salads
 
Organic Lettuce and Herbs 8
Banyuls vinaigrette, goat cheese

Caesar Salad 8
white anchovies, croutons, parmesan

Smoked Haddock Chowder
house made oyster crackers

Spring Pea Soup
parmesan marshmallow, lavender

Truffled Asparagus Salad
country ham, shaved pecorino

Mains

Milk Fed Veal Flank Steak and 1 Hour Farm Egg
soft polenta, fiddleheads

Chicken in 2 Preparations
spelt risotto, wild mushrooms, natural jus

Brandt Farms Filet Mignon
duck fat fingerlings, glazed baby carrots, bordelaise

Slow Cooked Domestic Lamb Shoulder
Narragansett yogurt, baby beets, pickled mustard seed, lambs tongue

Bombster Sea Scallops
asparagus & tarragon broth, French breakfast radish

Summer Flounder 
brown butter spatzle , baby artichoke, pistou of spring vegetables

Blackburns Dayboat Haddock
Maine yellow eye beans, chorizo, lobster foam

Black Ribbon Pasta
Scituate lobster, fava beans

Friday, March 18, 2011

Blackburns Day Boat Haddock From "Water To Table"

Blackburns Hook Haddock/Black Trumpets/White Bean Puree/Chorizo

Over the past few weeks in preparation for the International Seafood Show held here in Boston, I have been working on a project with CleanFish Inc, a company dedicated to bringing true artisan producers (both farmers and fisherman) together with chefs who really care about giving guests high quality , traceable and trustworthy seafood products.

I had heard about CleanFish a few years ago and while I was cooking at Tastings I would occasionally bring in different products throughout the year with the CleanFish label...always as fresh as they said and the quality was incredible. Then when I came to 606 Congress and learned that the previous chef had developed a connection with CleanfFish directly I jumped on the chance to reach out and introduce myself. Shortly there after I was contacted to team on a project that I believe is the first step to a stronger connection between consumers, chefs and producers.

Tomorrow we will debut a QR code "card" that will be given to consumers who order a Blackburns Haddock dish at 606 Congress, this code can be scanned with your smart phone and it will direct you to a link with a short video that describes Blacknurns Haddock and its qualities and fishing practices that make it sustainable, high quality and one of the true artisan fisheries in Massachusetts. Learn more about Blackburns Haddock here.

This is one step in the right direction that I am excited to be the first to do this with CleanFish and hope that other chefs will jump on the opportunity to provide their guests with in the near future and to incorporate other species as well.

I am also working on another project known currently as Trace & Trust in which each catch is directly related to a "FISH ID" that can be inputted into a web site that will trace the fish directly back to the deck it was on only hours before. More about this project very soon.

To be part of an initiative that allows us all to take a look at the impact we can have on an industry in real time is larger than I can even comprehend, but its a great feeling to know that chefs, producers, fisherman, farmers and companies like CleanFish can all work together to make the chain as short as possible, yet stronger than ever.

Tuesday, March 15, 2011

Sustainable New England James Beard Dinner

Sustainable New England James Beard Dinner June 30, 2011

Chef Richard Garcia , 606 Congress , Boston MA
Chef Will Gilson, Garden At The Cellar , Cambridge MA
Chef Matt Maue , Tastings Wine Bar & Bistro, Foxboro MA
Chefs Matt & Kate Jennings, Farmstead & La Laiterie, Providence RI

Blackbird Farm's Beef Tongue Taco, Polenta Tortilla, Pimenton Aioli, Pickled Radish
Grilled Merguez sausage with yogurt, sumac, summer pickles and nigella seed bread
Fresh Fig Tartlet, Whipped Ricotta, Honey Vinegar, Little Herbs
Octopus & Heirloom Tomato Ceviche

First Course
Maine Diver Scallops
9 year Aged Popcorn & Puree, Almond Foam, Sea Salted Caramel Shards
Chef Richard Garcia

Second Course
Crispy New England Heritage Pork Torchon
Radishes, Elote Veloute, Fennel Pollen & Chicharron Crumbs
Chef Matt Jennings

Third Course
Brambly Farm's Goose Sausage
Rhubarb Mustardo, Buttermilk, Soft Boiled Egg, Summer Greens
Chef Matt Maue

Fourth Course
Roasted Lamb Loin With Summer Vegetables
romesco, watercress salsa verde and potato espuma
Chef Will Gilson

Dessert Course
Rhubarb Upside Down Cake, Ward's Strawberry Ice Cream, Brown Butter Créme Anglaise
Chef Kate Jennings

Thursday, March 10, 2011

Charcuterie @606Congress


Something about a charcuterie board that is evergreen.....our current board pictured above consists of Bentons Country Ham, Country Style Pate, Foie Gras Terrine, Cured Magret Duck Breast. An assortment of pickled vegetables, and grain mustard. I love this shot

Monday, March 7, 2011

Fluke Crudo

 Cilantro & Sea Bean Stuffed Fluke Crudo /Red Jalapeno /Lime/Extra Virgin Olive Oil

The fluke mentioned in the previous post arrived this afternoon. Unbelievably fresh, still in rigor 24 hours out of the water. The only option is to serve raw.  I got a chance to talk to the Captain of the "Proud Mary" for a few minutes about how excited I am to have the opportunity to work with him. His response was great...every time he delivers a batch to a restaurant himself, he is most excited by the "atta boy" feeling he gets.  Well Captain Brown, keep it up because by far one of the highest quality fish I have seen in a long time. The New England groundfish industry is coming back strong!

We took the fluke and cut a 2 oz portion, lightly pounded it out to form a thin paper like sheet of the fluke, we stuffed it with cilantro & seabeans then rolled it using "sushi fingers" ( inside joke for the St. Thomas Lotus crew) , sliced and topped with a thin slice of jalapeno, and drizzled with a light vinaigrette of lime juice and extra virgin olive oil. Nothing to it, very simple dish , inspired by a Nobu dish I enjoyed years ago. Let the fluke shine . Available for 2 weeks on this years  winter restaurant week menu.

Friday, March 4, 2011

Direct From the Boat ..Literally


Photography by Markham Starr (Rhode Island Monthly)


 Email from Captain Stephen Arnold sent March 4, 2011 7:30pm

" Hi Rich, we are just coming by Block Island now. Weather has not been favorable to get to the fluke since last email. I have some on board we caught this morning. Captain Chris Brown is still out and will be landing his tomorrow. We are very much interested in getting some up to you. Chris wants to send you fish off his boat, I will get with him in the morning and make arrangements. I just want to make sure you get the top quality, freshest batch!"

Captain Stephen Arnold

This is the communication that should be happening more often. This is  making sure that I can honestly answer a guests questions when they ask " where is the fish from today?".  This is supporting local fisherman directly.  And this is a fisherman supporting my efforts to give my guests the best possible product, going out of his way to make sure it fished sustainably, handled with extra care, kept fresh, cold and  arrives at my loading dock properly. This is awesome!

To read more about the commercial fisherman of Point Judith Rhode Island, including Stephen Arnold & Chris Brown,  CLICK HERE

Thursday, March 3, 2011

Grilled Octopus...the final chapter


 Grilled Octopus /Pickled Fennel/Tangerine

This dish has been refined over the past few weeks, the final version consists of confit octopus, we then grill and toss in a minted salsa verde, garnish the dish with a roasted pepper vinaigrette and finish with a pickled fennel and tangerine salad. By far the most popular dish on the current menu.