Sandwiches Sides & Salads

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SANDWICHES Pork Meatball Banh Mi pickled vegetables, sriracha mayo, cilantro, cucumber… 11 Korean Pork Shoulder house kimchi, chili mayo, cilantro, lime… 11 Kumar Burger American cheese, pickles, castle sauce, griddled onions…9 Add bacon ..2 Make it a double..4 Italian Tuna Melt provolone, Mama Lil’s, olive tapenade, fennel, caper mayo… 12 Griddled Mortadella thinly sliced mortadella, provolone, Mama Lil’s, mustard aioli…11 No MEATball Sub roasted mushroom vegetaballs, provolone, marinara, basil...13 Porchetta caper mayo, gremolata, arugula, parmesan… 15 Egg Rick Muffin house English muffin, breakfast sausage, American, medium egg..10 Nashville Hot Fried Chicken hot honey, bacon, pickles, Duke’s mayo, white onion… 12 It’s Always Sunny roast pork, broccoli rabe, provolone, white American, cherry peppers, mayo, pork broth … 14 Bronx Bomber shaved steak, aged provolone, salami, pickled peppers, Duke’s mayo… 14 Petey Pablo smoked pork shoulder, ham, pepper jack cheese, NC mustard sauce, pickles, Duke’s mayo…12 Pho’Rench Dip shaved beef, hoisin, sambal mayo, Thai basil, pho’ broth…14 -------------------------------------------------------------------------------------- *Chefwich* Lauro Romero of King Tide Fish & Shell Piggy Smalls Burger: shrimp patty, smoked pork belly, avocado, lettuce, roasted chili aioli…14 Proceeds benefit: NWDSA ------------------------------------------------------------------------------------ SIDES & SALADS Lardo Fries fried herbs and parmesan… 5 Dirty Fries pork scraps, marinated peppers, fried herbs, parmesan… 10 Soup tomato… 4 with grilled cheese… 7 Kale Caesar Parmesan frico, breadcrumbs, preserved lemon…8 Crispy Pigs’ Ears fennel salt with maple syrup … 7 Hush Puppies honey butter… 4 House Kimchi… 4 Chicharrones Korean barbeque spice, kimchi mayo… 4 Potato Salad bacon, cheddar, sour cream… 3 Mac Salad pineapple, ham… 3 *All Burgers & Eggs Are Cooked MEDIUM. Thoroughly Cooking Meat & Eggs Greatly Reduces The Risk Of Food Borne Illness. .

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Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
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¡Buen Provecho! Quesos Embutidos Frituras
EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with
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Pietanze Pasta E Minestre Tipici Romagnoli Dalla
AFFETTATI SLICED MEATS SERVED WITH CRESCENTINE ROMAGNOLO ........ PASTA E MINESTRE TIPICI ROMAGNOLI TRA D TIO N A L P A S T A S F R O M R O M A G N A 8 PER CHOICE GNOCCHI ricotta dumplings, salsa pomodoro, burro e oro 16 Cacciatorini salt & pepper cured salame Mortadella delecate pork from Bologna CRESTE mussels, cannellini beans, parsley e aglio 17 Sopressata spicy pork sausage TRIANGOLI heirloom squash parcels, mostarda di frutta, brown butter, amaretti 16 Speck smoked prosciutto CAPPELLETTI strachino cheese ravioli, true butter, prosciutto di parma 19 Lardo prosciutto bianco ........ GARGANELLI battenkill farm cream, speck, raddichio 20 A MANO / SLICED BY HAND TORTELLINI a piaciare: in brodo, parmigiano cream, or ragu 18 10 Prosciutto di Parma 24 mesi LASAGNA traditional bolognese lasagna, béchamel, ragu 19 ........ FORMAGGI ITALIANI RAVIOLINI potato lled ravioli, pancetta, porcini mushrooms 17 Gorgonzola, Peccorino Dolce, Parmigiano, Taleggio TAGLIATELLE wide ribbon pasta, ragu antica 17 CHEESES 5 PER CHOICE GRAMIGNIA little weeds, pork sausage, tomato, black pepper 16 STROZZAPRETTI priest stranglers, braised lamb neck, peccorino dolce 16 COSI FRITTI FRIED Funghi wild mushrooms, Peroni pastella 11 Cassoni pork sausage & stracchino cheese fritters 10 Millefoglie Mortadella, béchamel, nutmeg 11 PIETANZE ENT REE S BACCALA house cured bacala 24 PASTICCI GAMBERI oven roasted shrimp wrapped in rosemary lardo, braised white beans 24 SER VED WITH G RILLED C R O S TINI BRANZINO grilled mediterranean sea bass lets, salsa verde, radicchio, oven
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At PDRA World Finals in Petersburg, Virginia on Oct. 25-27, Coast Packing Closes out the Drag Racing Season, Expanding #Fatmap804 of Top Lard and Beef Tallow Spots
Media Advisory At PDRA World Finals in Petersburg, Virginia on Oct. 25-27, Coast Packing Closes Out the Drag Racing Season, Expanding #FatMap804 of Top Lard and Beef Tallow Spots Coast CEO Eric R. ‘Goose’ Gustafson Returns to Virginia Motorports Park With ‘69 ProCharger Pro Mod Camaro (and Some New Can’t-Miss Eateries) VERNON, Calif. (October 15, 2019) – Hitting the strip in the Pro Boost class at the PDRA season’s final event, Coast Packing CompanY CEO Eric R. “Goose” Gustafson will drive his ’69 ProCharger Pro Mod Camaro at PDRA World Finals Presented bY Proline & $hameless Racing, at Virginia Motorsports Park in Petersburg Oct. 25-27. Wrapping up a busY PDRA season, Gustafson and team are looking to cap the 2019 circuit by visiting the winner’s circle at the World Finals. For the PDRA circuit’s last stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., has updated its special online gastronomic #FatMap804 (http://bit.lY/2ZNmvwr), showcasing local spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes. Located 25 miles due south of Richmond, Petersburg is among the good-eating gems of Dinwiddie County. The hot spots on #FatMap804 include menu items lovinglY prepared with lard and/or beef tallow. As was the case in the spring, the fall PDRA event coincides with Richmond Restaurant Week (https://www.rrweek.com/), Oct. 21-27. In Richmond, 23rd & Main crowns both its burgers and its chicken & waffles with bacon jam. Nearby, Aloi serves up beef fat potatoes, Swiss chard braised in bacon fat, and seared tuna with beef & bone maYo; its Restaurant Week menu includes kale Lyonnais salad with bacon lardons.
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A True Delicatessen
“A TRUE DELICATESSEN” STOCKED DELI CASE • Italian Meats • ‘NDUJA Artisan Salumis • Specialty Cheeses • Oils & Marinated Vegetables • Gluten Free & Egg Pastas • Premium Salts & Spices ON-SITE CATERING • Corporate Events • Special Occasions • Weddings & Anniversaries • Fundraisers • Private Dining • Holiday Parties DINE-IN & TAKE OUT • Soups & Salads • Meat & Cheese Boards • Happy Hour Specials • Entrées & Panini • Saturday Brunch! • Beer & Wine (909) 362-5263 www.VCGourmet.com 7223-A17 CHURCH ST HIGHLAND, CA 92346 CHEF VALARIE: International Chef Valarie Carlone Baker is an award-winning, innovative Chef with an exceptional record of quality, service and experience. Valarie Carlone Baker received her Master Chef culinary degree in Italian Cuisine from the Italian Culinary Institute in Calabria, Italy. Chef Valarie also has international experience at such noted establishments as The Palazzo Arzaga and Le Sablon, along with Membership in the Italian Culinary Federation and Grade II Sommelier awarded. Chef Valarie has taught culinary classes at The Art Institute in the Inland Empire campus and has appeared on the Food Network! In addition to her delicatessen, Chef Valarie Carlone Baker offers a wide variety of additional culinary services to a broad clientele including; catering, private dining, event planning, menu development, consulting and on-site demonstration chef services. Chef Valarie prides herself in uncompromising standards of high quality service and superb presentation. Catered event for the re-commissioned Rezek Centre at St. Bernardine in 2010 Palazzo Arzaga, Lago Garda Italia (Brescia) • Pastries including artisan breakfast, gelato, traditional cakes & dolce plus savory entrees and sauces. Le Sablon, Padova Italia (Padova) • Pastries including traditional Padovan cakes, croissants, gelato, chocolate and sugar. Italian Culinary Institute (ICI), Soverato Italia (Calabria) • Alumni and culinary instructor, slow food, catering, hearth oven cooking, cheese, pasta, and all Italian regional cuisine.
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Artisanal Charcutterie
ARTISANAL CHARCUTTERIE LIST OF PRODUCTS & DESCRIPTION Guanciale Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. 520 THB/KG Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient.It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana. Coppa / Cabecero de lomo Capocollo or Coppa is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. 1030 THB/ Kg It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes This cut is typically called capocollo or coppa in much of Italy and Corsica. Regional terms include capicollo (Campania), capicollu (Corsica), finocchiata (Tuscany), lonza (Lazio) and lonzino (Marche and Abruzzo). Capocollo is esteemed for its delicate flavor and tender, fatty texture and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini as well as some traditional Italian pizza.
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Sandwiches Sides & Sala Sandwiches Sides
SANDWICHES SANDWICHES Pork Meatball Banh Mi pickled vegetables, sriracha mayo, cilantro, cucumber… 11 Pork Meatball Banh Mi pickled vegetables, sriracha mayo, cilantro, cucumber… 11 Korean Pork Shoulder house kimchi, chili mayo, cilantro, lime… 11 Korean Pork Shoulder house kimchi, chili mayo, cilantro, lime… 11 Coney Burger Sub double patty, burger sauce, lettuce, Kumar Burger American cheese, pickles, castle sauce, griddled onions…9 American cheese, pickles, onions, Coney Island chili… 12 add bacon… 3 Add bacon..2 Make it a double..4 Italian Tuna Melt provolone, Mama Lil’s, olive tapenade, fennel, caper mayo… 12 Italian Tuna Melt provolone, Mama Lil’s, olive tapenade, fennel, caper mayo… 12 Griddled Mortadella thinly sliced mortadella, provolone, Mama Lil’s, mustard aioli…11 Griddled Mortadella thinly sliced mortadella, provolone, Mama Lil’s, mustard aioli…11 Bronx Bomber shaved steak, aged provolone, salami, pickled peppers, Duke’s mayo… 14 Bronx Bomber shaved steak, aged provolone, salami, pickled peppers, Duke’s mayo… 14 Pho’Rench Dip shaved steak, Sambal mayo, hoisin, Thai basil, pho broth… 14 Pho’Rench Dip shaved steak, Sambal mayo, hoisin, Thai basil, pho broth… 14 Nashville Hot Fried Chicken hot honey, bacon, pickles, Duke’s mayo, white onion… 12 Pig Mac pork & bacon burger, grilled peaches, habanero, American cheese, dirty mustard, shredded iceberg lettuce …12 -------------------------------------------------------------------------------------- Nashville Hot Fried Chicken hot honey, bacon, pickles, Duke’s mayo, white onion…
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Menu-Ten-Venezia.Pdf
RESTAURANT WWW.TENRESTAURANTS.COM da Benvenuti Condividere Esperienze indimenticabili x 1 persona € 11,00 in ambienti raffinati: TAGLIERE IBERICO x 2 persone € 20,00 Salumi e formaggi Spagnoli con Picos (1, 6, 11), Olive Spagnole (12) e Confettura di Peperoni una ricetta da dieci e lode. Salumi: Patanegra, Cecina de Leon, Paleta Asada, Lardo Tocino, Chorizo Formaggi: Manchego (7), La Peral (7), Crema del Berrocal (7) Benvenuti nei nostri ristoranti e birrerie, CENTROTAVOLA TEN x 4 persone € 28,00 dove la creatività Made in Italy Prosciutto Crudo San Daniele, Grana Padano (3, 7), Carciofini (12), Olive Taggiasche, viene servita in location centrali ed eleganti Focaccia al Rosmarino (1) o direttamente a casa vostra. PATANEGRA (60gr), GNOCCO FRITTO (1) E CREMA DEL BERROCAL (7) € 18,00 TEN è qualità dentro e fuori dal piatto. CROSTINI CON ACCIUGHE E BURRATA € 8,00 TEN è ingredienti di prima scelta, Acciughe del Mar Cantabrico (4), Crostini* (1, 6, 7, 11), Burrata (7) preparazioni esperte, (1) (7) GNOCCO FRITTO E CREMA DEL BERROCAL € 5,00 in location uniche. FOCACCIA AL ROSMARINO (1) OLIO EVO € 3,00 TEN è vivace, colorato, dinamico, come l’estate che pizzica e scalda. Non poteva che essere un peperoncino gli iberici il simbolo di TEN! PATANEGRA. Il Re dei prosciutti, ottenuto da maiali di pura razza iberica 100% Bellota, Fidati del Peperoncino! allevati allo stato brado e alimentati con ghiande che conferiscono al prodotto un sapore unico e inconfondibile. TOCINO IBÉRICO. Lardo bianco di suino iberico, l’unico prodotto originariamente in Spagna, proveniente dai luoghi di origine. CECINA DE LEON.
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Recipes Chukar Cherries Is a Family-Run the Water Has Cooked out and Business in Prosser, Washington
Sour Cherry return to the oven and bake just 2. To make brown butter: Heat one until the shapes become golden. cube of butter in a small pan © Chukar Cherries © Chukar Almond Tart until it has melted into a liquid, Recipes Chukar Cherries is a family-run the water has cooked out and business in Prosser, Washington. Cornmeal Madeleine the milk solids begin to toast and They make a multitude of cherry This cornbread recipe, from Chefs brown. Be careful not to burn it; confections and other gourmet William Preisch and Joel Stocks of it should have a nutty aroma, and products. Their pie filling is the best Holdfast Dining in Portland, includes the flecks of milk solids should be on the market and makes any cherry three Northwest products that belong brown, not black. dessert a triumph. This recipe is in every locavore cook’s pantry: Bob’s 3. To make the batter: Combine wet shared with permission of the folks Red Mill cornmeal, Bee Local honey ingredients (except for honey at Chukar Cherries. To order their and Jacobsen finishing salt. The and brown butter). In a separate products, go online at chukar.com. finished cornbread is at once sweet mixing bowl, sift together dry and savory—and delicious. ingredients (except cornmeal). Ingredients Add the cornmeal to the dry 1 jar (29.5 oz.) Chukar Cherries Sour Ingredients ingredients. Then, add the wet Cherry Pie & Cobbler Filling 1¾ cups Bob’s Red Mill coarse ingredients to the dry ingredients. ½ cup butter, room temperature cornmeal Mix to combine. Mix in the honey 2⁄₃ cup confectioners sugar 1½ cups buttermilk and melted brown butter.
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Charcuterie Cravings Cured with Chef Craig Deihl
BY JEFF ALLEN Going Whole Hog Charcuterie Cravings Cured with Chef Craig Deihl PHOTOS BY BEN WILLIAMS CHEF CRAIG DEIHL IN HIS CYPRESS MEAT LOCKER Charcuterie is an alchemical process, HE MOST FASCINATING PART OF spinning Cypress restaurant lies tucked away up an anonymous back gastronomic gold stair. I pass dribbling coffee machines and slick rubber floor mats, navigate a maze of meat from stuff that most grinders and stainless steel tables, and duck be- would deem fodder Thind an insulated door guarding a refrigerated room through which I must pass to gain access for the garbage can. to a second chamber that flutters with the whir of numerous box fans continuously churning the cold musty air. The first thing I notice is how art, and I watch Deihl busily prepare jars of fer- SAMPLING OF cold my ears are, then the intoxicating smell of CURED MEATS mented mustard and pickled vegetables to accom- a thousand pounds of pork, inoculated months pany the meats. Today he’s sharing recipes accessi- ago with molds and spices and hung to dry from ble to home cooks lacking specialized fermentation every available stanchion. Here I found Chef chambers, cold smokers, and bacterial inoculants. Craig Deihl’s most valued possession, a massive The ‘nduja takes weeks to prepare, but rillettes, collection of fine charcuterie awaiting his guests. he explains as he works up a batch, can be cooked The charcuterie present themselves in assorted up in a matter of hours. We learn that with a stand shapes and sizes, most bearing the familiar downy mixer and some quality pork shoulder, a home snow of mold so evocative of dry-cured sausage.
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Lexus-Culinary-Perspectives-Vol2-Torres
CULINARY PARTNER Chefs Hermanos Torres @hermanostorres Spain ABOUT The twin brothers Sergio and Javier Torres discovered cuisine through their grandmother, Catalina, a chef for a private family in Linares’s Andalusian city. Embued with her love of high-quality ingredient and refined palate, the twins then embarked on an over 20-year odyssey at some of the world’s most avant garde restaurants like Girasol in Alicante, Raco de Can Fabes in Barcelona and Plaza Athénée in Paris before opening their own culinary fantasia, Cocina Hermano Torres in 2018. The expansive restaurant housed in an industrial building in Barcelona combines cutting edge technique with what the brothers call “memory cuisine.” It earned two Michelin stars in 2019. This dish comes from one of our trips to “ Sapporo, Hokkaido. PERSPECTIVE This dish comes from one of our trips to Sapporo, Hokkaido. There the squid is caught one by one with a finely cut knife hook and seasoned with Saku (Japanese vinegar) and Kefir lime. At our restaurant, where this is one of the iconic dishes, we put our own twist on the squid by serving it with a taste of cured beef fat- back, that we’ve cured in the cellar for 100 days, as well as a clarified poultry broth and, to finish, a quenelle of Beluga caviar. For a more economical substitution, you can substitute the caviar for the pearls of a finger lime. Also, at home, where you might not have a cellar or 100 days to spare, regular fatback (also called lardo) works just as well. .19 CURED SQUID WITH CHICKEN AND CAVIAR PREP TIME COOK TIME SERVES DIFFICULTY CHEFS HERMANOS TORRES 90 MIN 0 MIN 2 4 / 5 INGREDIENTS DIRECTIONS For the chicken broth: FOR THE CHICKEN BROTH 3 medium chicken breasts, In the bowl of a blender, blend chicken breasts with 1 tablespoon of approximately 5 oz each.
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Spuntini Salumi Pizza Antipasti Primi Secondi Contorni
Spuntini Antipasti Burrata - 7 Nocellara olives - 4 / Catalana almonds - 4 / Anchovy and sage - 3 Citrus salad, toasted pistachios - 6 Bagna Cauda, vegetables - 7 Spiedino – see wall Pizza crudo - Maldon salt, rosemary, smashed olives, ricotta - 6 Fritto Misto - 7 Red wine quail, Jerusalem artichokes - 12 Cauliflower, gorgonzola croquettes - 5 Salumi Squash & cavolo nero rotolo, sage, pine nuts - 7 Red endive, beetroot, duck breast, walnut, pomegranite - 9.5 Choose 3 for 15 Clams, fregola, garlic, lemon, parsley - 8 Coppa / Fennel pollen salami Treviso, white bean, Berkswell, guanciale, parsley, onion - 7 Chump ham / Lardy loin Winter salad – see wall Pumpkin agro dolce, pumpkin seeds, mint, raisins - 6 Beetroot cured salmon, lemon - 8 Baked ricotta & grapes, olives - 7 We have a long relationship with the folks at Native Breeds who process our pigs, sourced specifically for our products. These pigs are raised older and fatter - ideal for our purpose Primi Agnolotti, butter, parmigiano - 12 Pizza Risotto – see wall Spaghetti, salt cod, gremolata, bottarga - 12 Tomato, mozzarella, basil - 9 Cime di rape, salsicce, chilli, mozzarella, egg, marscapone - 11 Secondi Tomato, roast garlic, caper, anchovy, olive, mozzarella - 11 Tomato, black anise pepperoni, mozzarella, rocket - 14 Meat of the day – see wall Potato, rosemary, gorgonzola, parmigiano - 10 Fish of the day – see wall Roast mushroom, porcini, mozzarella, thyme,parmesan - 11 Pumpkin, crispy kale, walnuts, goats curd - 12 Lardo, spinach, egg - 14 Contorni - 5 Gluten free bases available
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