O' Winter Grand Tasting Menu

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WINTER GRAND TASTING MENU Sample Menu (subject to change) AMUSE-BOUCHE POMEGRANATE GAZPACHO, MARMALADE OF CHARCOAL-ROASTED BEETS, HERB SALAD gazpacho de grenade, marmalade de betteraves à la braise, salade d’herbes CAVIAR COMPOSITION CARPACCIO OF “KONBUJIME” MADAI, FINGER LIME, SEAWEED SHAWAMUCHI AND UNI SABAYON, TOAST MELBA LOBSTER GELÉE, GERANIUM, CORN VELOUTÉ madai "Konbujime" en carpaccio, citron et algues shawamuchi et uni en sabayon, toast melba gelée de homard, géranium, velouté de maïs SEAFOOD BROTH SCALLOP, GEODUCK AND SHRIMP RAVIOLI, SCAMPI TARAMA, MIMOLETTE Noix de Saint Jacques, Geoduck et raviole de crevette, tarama de langoustine et bouillon de mimolette ROASTED LOBSTER CHAMBERTIN SAUCE, JUNIPER, BONE MARROW, RED CABBAGE, PEPPER BERRY BÉARNAISE sauce au chambertin et genièvre, os à moelle, salade de chou rouge et béarnaise aux baies CARAMELIZED BLACK COD LEMONGRASS OIL, CAULIFLOWER, SEAWEED BUTTER Black cod caramélise, l’huile de citronnelle, chou-fleur et beurre d’algues ---------- ROASTED VEAL CHOP SWEETBREAD AND MATSUTAKE, SQUASH, CREAMY SEMOLINA, NATURAL JUS côte de veau rôtie, ris de veau et matsutake, semoule crémeuse, jus de gras naturel or KAGAWA WAGYU RIBEYE MATSUTAKES IN DAIKON RAVIOLI, HORSERADISH TUILE, MUSHROOM JUS raviole de Matsutake au daikon, tuile de raifort, jus de champignons (110 supplement) ---------- EXOTIC PINEAPPLE SILKY COCONUT MILK, RUM EMULSION, FROZEN PINEAPPLE, PASSION FRUIT crémeux de lait de coco, émulsion de Rhum, sorbet ananas, fruit de la passion KUMQUAT & CHOCOLATE CONFIT AND SPICY PRUNE, BANYULS, KUMQUAT ICE CREAM kumquat et chocolat, pruneaux confit au Banyuls, crème glacée au kumquat MIGNARDISES CART chariot de mignardises Menu 250 Cheese Cart 30 Standard Pairing 150 Grand Pairing 350 A 20% service charge will be added for all food and beverages *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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Kamonegi Menu
S T A R T E R shishito: shishito pepper, spicy mentaiko "cod roe" aioli …..9 tsukemono: assorted house made vegetable pickles ….. 9 addictive korinki: korinki squash, bamboo, blackened chili oil, roasted peanuts .....9 heirloom tomato kimchi: local heirloom tomato kimchi, shiso, sesame, chili oil .....12 foie gras "tofu": foie gras, sake poached shrimp, wasabi, 2 year aged zaru sauce .....12 albacore zuke tataki: sashimi style albacore tuna, steamed eggplant, sapporo pepper yakibidashi, yuzu miso vin .....13 yakitori duck tsukune: house made duck meatballs, eggplant, sous vide egg, shishito …..14* T E M P U R A zucchini coin: local zucchini tempura, sweet and salty umami powder ..... 7 satsuma yam tempura: sweet dashi, habanero maple syrup, blue cheese, walnuts ….. 11 broccolini tempura: asiago cheese, miso anchovy aioli ….. 12 eggplant tempura: lobster mushroom, dashi broth, purple daikon, bonito, mitsuba ….. 13 anago tempura: sea eel, s&b curry salt, lemon ….. 14 shrimp tempura: [2pc], daikon oroshi, tempura broth ….. 9 nagoya wings: [6pc], fried chicken wings, secret yakitori sauce, sesame ..... 14 B U K K A K E S O B A nattou bukkake: housemade fermented soybeans, shiso, nori, micro green, sous vide egg, karashi mustard ..... 19 shrimpcado bukkake: shrimp tempura, avocado, cucumber, daikon oroshi, wasabi ..... 20 tomato kimchi bukkake: local organic heirloom tomato kimchi, shiso, garlic, scallion, onion, sesame ..... 21 hiya-jiru bukkake: grilled saba "mackerel" miso paste, myoga ginger, tofu, sesame, shiso ..... 20 S E I R O S O B A ten zaru: soba with side of chilled broth, seasonal vegetable tempura, wasabi, scallion ….. 22 karee : japanese vegetable curry, leek, mozzarella ….
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Emerging Matsutake Worlds Michael Hathaway Simon Fraser University Please do not cite without author’s permission Comments welcome: [email protected] Draft March 30, 2014 Note to Agrarian Studies: This is a preliminary draft of a chapter for a new book that is based on my research as a member of the Matsutake Worlds Research Group (MWRG). We are a collaborative research group consisting of Tim Choy at UC Davis, Lieba Faier at UCLA, Miyako Inoue at Stanford, Shiho Satsuka at the University of Toronto, Anna Tsing at UC Santa Cruz, and myself. We have been investigating the kinds of social worlds that matsutake is part of and fostering in several different countries, especially Canada, the US, Japan and China. We’ve been intrigued by the ways that the social configurations that are built around matsutake can be so strikingly divergent, yet are still deeply connected through commercial and scientific networks with Japan as the global center. One of the group's experiments has been to carry out joint fieldwork, with one expert in a particular site leading the rest of the group. This situation makes for more demanding fieldwork than the typical scenario in anthropology of the lone researcher. It also allows the non- experts to ask surprising questions, questions that the local expert can no longer ask. Our joint fieldwork and writing sessions also provoke a lively conversation, which draws on understandings informed by immersion of the emergent matsutake worlds in other countries. My role in the team has been to lead the fieldwork in China, and this chapter will be in a monograph that mainly focuses on the role of China in these global networks.
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Takeout Menu
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How to Distinguish Amanita Smithiana from Matsutake and Catathelasma Species
VOLUME 57: 1 JANUARY-FEBRUARY 2017 www.namyco.org How to Distinguish Amanita smithiana from Matsutake and Catathelasma species By Michael W. Beug: Chair, NAMA Toxicology Committee A recent rash of mushroom poisonings involving liver failure in Oregon prompted Michael Beug to issue the following photos and information on distinguishing the differences between the toxic Amanita smithiana and edible Matsutake and Catathelasma. Distinguishing the choice edible Amanita smithiana Amanita smithiana Matsutake (Tricholoma magnivelare) from the highly poisonous Amanita smithiana is best done by laying the stipe (stem) of the mushroom in the palm of your hand and then squeezing down on the stipe with your thumb, applying as much pressure as you can. Amanita smithiana is very firm but if you squeeze hard, the stipe will shatter. Matsutake The stipe of the Matsutake is much denser and will not shatter (unless it is riddled with insect larvae and is no longer in good edible condition). There are other important differences. The flesh of Matsutake peels or shreds like string cheese. Also, the stipe of the Matsutake is widest near the gills Matsutake and tapers gradually to a point while the stipe of Amanita smithiana tends to be bulbous and is usually widest right at ground level. The partial veil and ring of a Matsutake is membranous while the partial veil and ring of Amanita smithiana is powdery and readily flocculates into small pieces (often disappearing entirely). For most people the difference in odor is very distinctive. Most collections of Amanita smithiana have a bleach-like odor while Matsutake has a distinctive smell of old gym socks and cinnamon redhots (however, not all people can distinguish the odors).
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Dynasty Weekend Dim Sum Menu
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Purely a Cookbook... Taming the Wild Mushroom a Culinary Guide To
Purely a Cookbook... Taming the Wild Mushroom A Culinary Guide to Market Foraging written by Arleen R. Bessette and Alen E. Bessette, University of Texas Press This cookbook was written for the novice mushroom hunter, someone who is “fearful about eating wild mushrooms because of the danger of being poisoned.” It brings the culinary delights of the wild mushroom to those who are beginning to learn to forage as they can hunt these mushrooms in their local, gourmet, or Asian grocery store. The mushrooms covered here are the white buttons (Agaricus bisporus aka A. brunnescens), King boletes (Boletus edulis), Oysters (Pleurotus ostreatus complex), Chanterelles (Cantharellus cibarius), morels (Morchella esculenta and M. elata aka M. angusticeps), paddy straw mushrooms (Volvariella volvacea), wood and cloud ears (Auricularia polytrichia and Auricularia auricular-judae), shiitakes (Lentinula edodes), enokitakes (Flammulina velutipes grown in the dark), White Matsutakes (Tricholoma magnivelare), black truffles (Tuber melanosporum), and wine cap Stropharias (Stropharia rugoso-annulata). This is quite an array of mushrooms. I’ve seen most of them in various stores; some fresh, some dried and some canned; although I haven’t seen wine cap Stropharias, though. There is a good range of recipes from fairly simple like enokitake and endive salad to gourmet delights like veal scallopine with mushrooms, chanterelle popovers, and shrimp and black truffle bisque. A Cook’s Book of Mushrooms written by Jack Czarnecki, Artisan Press, 1995 This cookbook is oriented mostly toward commercially available mushrooms but also has some wild mushroom recipes. The grocery store mushroom recipes can easily be adapted to work with wild mushrooms.
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