May is Our 20th Anniversary
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The Kitchen – May 2011 Demonstration Dinner
Call 916.568.7171 for Reservations
First Course
Cannelloni of Local Spring Rabbit and Onions with
South Texas Quail, Tempura Mushrooms
and Fava Bean Butter
Fresh house made pasta envelopes tender and flavorful braised locally raised rabbit brought to us by the Quinn Family of Elk Grove. These are State Fair Award Winning Rabbits that we love to use at The Kitchen (but we’re happy to substitute chicken if requested). We will use fresh locally grown spring onions as well in the cannelloni, and serve it alongside beautiful quail procured from our favorite place in Texas – the Broken Arrow Ranch. We like to do the quail with our mild and delicate chili glaze that we’ve been making for years – it’s a chef and staff favorite. Crispy tempura fried Shiitake mushrooms procured by our friend Connie Green over in Napa will add a hint of pleasant umami, while the flavors of spring will burst forth with a rich but delicate fava bean butter. This unexpected combination of flavors is a revelation.
Second Course
Dungeness Crab ‘Cheesecake’ and a
Salad of Lettuces, Pickled Shallots, Cured Lemon,
Walnuts and Castelvetrano Olives
Freshly caught Dungeness Crab from off the coast of Oregon is the star of this show, as we present it in a decadent and creamy “Cheesecake” where we layer it with traditional cream cheese and freshly made goat cheese from Nicolau Farms, a mom and pop dairy out of Modesto that milks its goats to order for us. This is pure delight – baked crab and cream cheese and goat cheese that is then chilled and presented with a salad of the freshest baby lettuces from the farmers markets, lightly pickled shallots, cured lemon (which goes so nicely with the crab), and walnuts from Toso Farms in Lodi. These are one of Randall’s favorite things, as the Toso Farms Walnuts are all flavor and none of the bitterness that is sometimes associated with these nuts. Our final touch for your second course in May takes a big, meaty, delicious olive that is undeniably delicious – the Castelvetrano – and fries them just slightly for a great, crispy texture contrast and pleasantly piquant flavor that will set all the flavors off in the dish.
Sushi • Sashimi • Crudo
Third Course
Grilled Wild Salmon, Maine Lobster Béarnaise,
Asparagus, Chervil, Shaved Potatoes
and Duck Consommé
After returning to your seats after our intermission of Sushi, Sashimi and Crudo, this gorgeous plate awaits you. Our grilled Wild Salmon out of California and Oregon is preferred by Randall for its ability to be very rich and flavorful but not too oily, fishy, or “salmon-y”. Simply grilled medium rare is the way to go for this super-fresh fish. To accompany, a rich and decadent Béarnaise punched up with the addition of Maine Lobster is heavenly, while seasonal farmers market asparagus, chervil and shaved potato coins complete the composition. The Chefs are using one of our favorite mainstays at The Kitchen, a touch of our Duck Consommé, on your Salmon dish as well, which we think really sets it apart from other fish dishes you may have had. Now, you would think it might compete with the other flavors or be too meaty, but this consommé had such depth of flavor, complexity and subtleness that it only serves to enhance flavors and also balance out the rich components on the plate as well. It’s amazing.
Fourth Course
Piedmontese Beef Tenderloin, Porcini Mushrooms,
Crispy Prawns, Peppercorns
and Mangalitsa Pork Pillow
We are serving your all-time favorite meat this month in honor of our Anniversary! The Piedmontese Beef Tenderloin from Montana Ranch is the best of all worlds. Tender, juicy, flavorful, and all naturally raised with no growth hormones or antibiotics. We’ll be cooking it sous vide for optimal deliciousness and then grilling it to order before your eyes. The accompaniments on this course are nothing short of perfection as well. Wonderfully earthy Porcinis, also from forager and wild foods expert Connie Green, rest alongside the tenderloin. Then we take Prawns and fry them lightly in Brick Dough. The crispy prawns and tender meat are a great flavor and texture combination. A subtle hint of peppercorn intermixes with all these flavors. The final touch that takes this dish to the next level is a “quenelle” of fat from a pig that we procured from our friend Wayne Matson up in Placerville. This pig is a Mangalitsa breed, which is especially prized for its lard, so be prepared for a rich and decadent flourish to top off this dish.
Dessert Course
Salted Caramel-Bittersweet Chocolate Tart with
Blueberry Panna Cotta, Sugared Almonds
and Vanilla Bean Sherbet
Nancy and Randall conceived of the dessert course this month and are very excited about it. Salted caramel and chocolate are a beautiful combination and are delicious in our house made flakey and buttery tart shell. Blueberries are in full swing at the farmers markets, and since Nancy made an amazing Blueberry Pie for Easter, she and Randall thought a Blueberry Panna Cotta would be just the thing to accompany the tart this month. Sugared almonds that we make from Dewey Farms almonds (they’ve been at the farmers markets for years) add a nice crunchy touch, while the creamy/iciness of Vanilla Bean Sherbet wraps up the entire confection perfectly.
The Kitchen
2225 Hurley Way
Sacramento, CA 95825
(916) 568-7171
May 2011
Demonstration Dinner
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
Cannelloni of Local Spring Rabbit and Onions with
South Texas Quail, Tempura Mushrooms
and Fava Bean Butter
Dungeness Crab ‘Cheesecake’ and a
Salad of Lettuces, Pickled Shallots, Cured Lemon,
Walnuts and Castelvetrano Olives
Sushi • Sashimi • Crudo
Grilled Wild Salmon, Maine Lobster Béarnaise,
Asparagus, Chervil, Shaved Potatoes
and Duck Consommé
Piedmontese Beef Tenderloin, Porcini Mushrooms,
Crispy Prawns, Peppercorns
and Mangalitsa Pork Pillow
Salted Caramel-Bittersweet Chocolate Tart with
Blueberry Panna Cotta, Sugared Almonds
and Vanilla Bean Sherbet
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