Various Dishes I’ve Created Over the Years
November 8, 2015
I’ve been fortunate enough to be exposed to great farms and ranchers over the last few years. I’ve also been fortunate enough to have an outlet to utilize these great products they provide and create dishes that I’m proud of. I’ve always wanted to open my own restaurant. Even created a business plan and had a modest savings for this venture. Learning about the in’s and out’s of creating a small business has its challenges. Mainly capital to keep the venture afloat. We are still in hopes that this dream of ours will come to fruition. We’ve been in the industry for over 20 years and would eventually like to be our own bosses. Hopefully this will happen but in the meantime I wanted to share some of the dishes I’ve created over the last three or so years. -Chef Kevin
Dungeness crab salad over grilled pineapple, organic cherry tomatoes, sprouts and avocado purée
Roasted cauliflower, sunchoke and frisee salad
Chocolate chip bread pudding in cast iron skillet with house made salted caramel and vanilla bean ice cream
Sesame crusted ahi tuna over wasabi mashed potatoes and topped with a fresh mango salsa. Not fancy but it was very delicious
House-made bacon bourbon ice cream
Beer braised pork shank over cannellini beans and mirepoix with natural jus
Local greens with grapes, organic cherry tomatoes and candied walnuts
Mac-n-cheese with lardon and a pilsner cheese béchamel
Blackened ling cod, white cheddar grits, tomatillo sauce and a fried plantain
Armenian and lemon cucumber salad, cherry tomatoes, wild rocket, feta cheese and a mint vinaigrette
Cider brined, slow roasted Carlton Farms pork belly, carrot puree, jicama salad and Inca red drop peppers
Pan seared snapper, over yukon gold mashed, romesco and pesto sauces with sprouts
A Way of Life farms heirloom tomato bruschetta, micro sprouts, goat cheese, balsamic reduction
Liberty Farms duck confit, peach compote, frisee
char sui pork ribs, wasabi mash, broccoli rabe
Mediterranean spiced pan seared salmon, orzo arugula salad, tatziki
Slow braised pork shank, lentils, greens, demi glace
Pan seared true cod, curry, cauliflower, local cherry tomatoes, cilantro
Pan seared halibut, parmesan polenta, herb oil
Cider brined pork chop, cheddar-scallion potato cake, caramelized brussels sprouts, bacon and an ale-mustard sauce
Just some light reading
Tales From an Urban Chef 