This morning we were able to lift the fog which has recently clouded some of the development in our recent dishes. We worked on two quail dishes, one which featured our carrot caramel and the other which integrated pear-parsnip sheets. The quail parcels are slow-cooked at 53.5 degrees for thirty minutes, then crisped on the griddle. The first dish featured oatmeal made with granola, an interesting concept which adds a fair amount of toasty notes, spices, and dried fruits and nuts. Our ancho glazed cherries add a piquant note to the dish and the carrot-miso caramel adds a fruity sweetness. In the second dish, the quail is paired with smoked applesauce, pear-parsnip sheets, and chocolate salt. The fun in this dish is the pear-parsnip sheet seasoned with chocolate salt. Very simple, not much going on, and yet striking. One more dish of note combined the carrot caramel with our pear-parsnip base. In this dish, we assembled a warm creme caramel, which we topped with sake-cured steelhead trout roe and epazote. A spoonful of Armando Manni’s olive oil completes the dish.
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