The Kitchen – September Menu Details

Greetings all! Did you know September is a phenomenal month for food here in the Central Valley? So much great produce it’s mind-boggling, in a good way. As is our wont, we’ve been scouring the farmers markets and visiting with local and regional purveyors to bring you the best of local and seasonal Central Valley, with some Bay Area and further off provinces represented here and there as well. Take a look at our September Menu starting Sept. 1st, and give us a ring for reservations.

Please Note: Ingredients are subject to change based on quality – we only serve the best. We are happy to accommodate any dietary restrictions. Please notify us in advance of any restrictions so that we can best serve you.

Please call soon for reservations. 916.568.7171


The Kitchen
September 2011 Demonstration Dinner

First Course

Natomas Yellow Corn and Sweet Onion Soup
with Black Truffled Spiny Lobster, ‘Tater Tots’
and Caviar

Sweet and delicious golden yellow corn from Perry Farms in Natomas paired with lovely sweet onions from Aoyama in Fresno come together in this rich and heavenly, totally perfect end-of-summer soup. We will kick the night off right with this amazing dish, which also includes Maine Lobster, and, when it is available, Spiny Lobster as well, infused with real French black truffle butter. The lobster mix will sit atop our whimsical “tater tots”, crispy on the outside for a nice texture contrast. Then to bring everything together, we add the salty and decadent dash of locally farmed Sterling Sturgeon Caviar. A truly fine first course. Randall reminds us that Perry Farms is the one with the corn maze, and apparently he will be taking his newest Grandson Owen out there soon. Fun times!

Second Course

A Salad of Iberico ‘Bellota’, Melon, Celery,
Herbs, Almonds, Mascarpone,
and Fruity Olive Oil

Jamon Iberico, or Spanish Ham, is Spain’s answer to Prosciutto, and the Bellota is the most prized and refined version of it. It is creamy, rich, melt-in-your mouth goodness that is rare, and, yes, very pricey. This Bellota is from only the hind legs of these “free range” type pigs that feed almost exclusively on acorns in Spain’s Southwestern regions. Randall hasn’t been so excited about a product since that Mangalitsa pork – and you know how into that he was! This salad will really highlight the delicious richness of the Bellota, adding bright and farm-fresh flavors like the various kinds of melons we pick up at the markets – from French charantais to green Japanese – all from Madison Growers. We will also mix crisp celery with a variety of herbs in a very fruity local olive oil from Calivirgin, and then top it all with Spanish Marcona Almonds, (these will be fabulous with the melon flavor), and a foam of Burrata Cheese. The base of the plate is a sauce made from creamy, rich Mascarpone that will tie all the flavors and textures together.

Intermezzo

Sushi  •  Sashimi  •  Crudo

Third Course

Local Petrale Sole with a Rock Shrimp, Fava Bean,
English Pea Ragout, Potato
and Lemon Butter

This is a fresh, perfect end-of-summer meets springtime course featuring the classic flavors of Patrale Sole – these ones fished from the Farallon Islands off the San Francisco Bay – with lemon, and fava beans. This is a simple but stunning dish that relies on the supreme quality of its ingredients. The Sole of course is of top quality, fresh and lovely, then the Ragout will combine the delightfully complementary flavors of fava beans and English Peas, both from Contreras Ranch in Half Moon Bay. How, you may ask, do we get fava beans and English Peas in season at this time of year? Well, it just so happens that Contreras Ranch has a unique microclimate that allows for two growing seasons for certain goods. Lucky for all of us! A bit of crispy potato adds texture, while the bright component of our own preserved lemon and butter ties it all up with a bow.

Fourth Course

Piedmontese Beef Tenderloin and Crayfish Thermidor
with Bone Marrow Croutons,
Tomatoes and Bacon

Your final savory course of the evening is a doozey. Randall says that while the flavors of the previous Patrale Sole Course are relatively restrained, this course delivers bombastically rich and full flavored wow. Our favorite beef tenderloin, the only one we consistently procure over and over due to the consistent quality and to how much the guests love it, is the Piedmontese from Montana Ranch. We will serve this with a Crayfish “Thermidor” style made using Kelly’s Crayfish, which come out of the San Joaquin Delta and are available at the Sunday Farmers Market. These are big, meaty crayfish that are already great, but Kelly is going through and selecting the absolute meatiest and best ones just for us so that they almost resemble small lobsters. We have to give credit to Chef Kelly McCown of Ella, who did a version of this on his special winemaker dinner at Ella in August and inspired us to do our own version. Along with the beef and crayfish, we have house made croutons coated in bone marrow butter – sinful! – and fresh tomatoes from Heidi Watanabe as well as delicious house made bacon, probably incorporated into the Thermidor. Oh my!

Dessert Course

Yellow Peach Croustade, White Peach Crème Brûlée
with Cookies and Berry Sherbet

This may very well be one of the best times of year for dessert. Peaches are at their peak, and we will be getting our sweet/tart yellows for the Croustade from our friends at Brenner Ranch, while the super-sweet white peaches for the Brûléee come from Twin Peaks. The croustade is like a mini, super flakey and crispy individual pie crusted in sugar – ‘nuff said. To accompany, we will serve you delicate lace cookies and fresh berry sherbet made in house. The berries will change often, because we get whatever is best from Patrick of Patrick’s Garden in Placerville each week. If you’’re in the mood for something chocolaty, just let us know and we’ll take care of you!

Please note menu is subject to change based on availability of quality ingredients.


The Kitchen
2225 Hurley Way
Sacramento, CA 95825
(916) 568-7171

September 2011
Demonstration Dinner

Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca

Natomas Yellow Corn and Sweet Onion Soup
with Black Truffled Spiny Lobster, ‘Tater Tots’
and Caviar

A Salad of Iberico ‘Bellota’, Melon, Celery,
Herbs, Almonds, Mascarpone,
and Fruity Olive Oil

Sushi • Sashimi • Crudo

Local Petrale Sole with a Rock Shrimp, Fava Bean,
English Pea Ragout, Potato
and Lemon Butter

Piedmontese Beef Tenderloin and Crayfish Thermidor
with Bone Marrow Croutons,
Tomatoes and Bacon

Yellow Peach Croustade, White Peach Crème Brûlée
with Cookies and Berry Sherbet


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