Torc Menu 10.12.19 Website

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japanese HAMACHI CRUDO, tenbrink farm dapple dandy pluot, hibiscus-koshu, forbidden rice, avocado 18 andalusian GAZPACHO, lonely mountain farm mouse melon cucumber, taggiasca olive, croûton 13 13 White trufes ‘tartufo bianco’, CRISPY BOAR TERRINE winkler farm , fig-celtuce kimchi, savory herbs, sudachi 17 from Piedmont, Italy. star route farm BABY LETTUCES, pickled pluots, wild black walnuts, yogurt herb dressing 13 5 grams shaved over any dish CROSTINI of your choosing. $39 burrata cheese , ed george’s TOMATO SALAD, ‘vol-au-vent’, burrata cheese, tropea onion, black garlic 16 titi’s olive oil, white trufe 33 JAMÓN IBÉRICO DE ‘the’ autumn greens RAVIOLO GIGANTE, parmigiano fonduta, chanterelle mushrooms, wild herbs 28 creamy coconut BASMATI RICE, BELLOTA, garlic croûton 16 pickled onions 8 hand cut TAGLIATELLE, parmigiano-reggiano, tartufo bianco 48 farm fresh DEVILED EGGS, MUSHROOMS house made RIGATONI, heirloom tomatoes, parmigiano-reggiano, javier’s heirloom basil 25 foraged , hen of the woods, king pickled onions, bacon 6 trumpet, croûton 12 anson mills ROSEBANK GOLD GRITS, sonoma coast porcini, pork crackling, tartufo bianco 48 bengali sweet potato PAKORA, FINGERLING POTATOES maine LOBSTER RISOTTO, swanton farm cauliflower, cherry tomato, piment d’espelette 33 little farm , yogurt-trufe dip 6 bacon, scallions, crème fraîche 8 house made CAMPANELLE, winkler farm boar sugo, jimmy nardello pepper, nepitella 26 herb roasted ALMONDS, bay, iacopi farm CRANBERRY BEANS, corbaci hand made CORZETTI STAMPATI, brown butter, hazelnuts, tartufo bianco 48 sage, rosemary 6 pepper, tomato conserva, cotija cheese 10 citrus MARINATED farmer’s market SUCCOTASH, corn, maine DIVER SCALLOPS, new england style chowder, lardons, la ratte potato, white corn, fines herbes 34 OLIVES 6 romano beans, cherry tomato 11 bodega bay KING SALMON, chanterelle mushroom, front porch farm ratatouille, natural jus 33 périgord trufe GRILLED CHEESE, akaushi BEEF DUO, wailea heart of palm, nantes carrots, autumn vegetable fricassée, beef crumble 44 fontina val d’aosta, pain de mie 39 schmitz ranch HERITAGE PORK BELLY, cranberry beans, chestnut mushroom, tenbrink farm peppers 35 prime dry-aged NY STRIP for 2, nantes carrot, TORC succotash, potato boulangère, red wine sauce 91 Due to California water shortage, TORC will pour complimentary sparkling or still water upon request only. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase date: @torcnapa your risk of food-borne illness, especially if you have certain medical conditions. 10 / 12 / 2019 #torcnapa A 20% gratuity may be added for parties of 5 or more. .

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Gordon Ramsay Uncharted
SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K.
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Basalt DINNER DS (English)
daily specials mixed seafood grill $35 Kauai prawn, half lobster tail, fresh catch, Hokkaido scallop, tumeric rice pilaf, tomato-chile sauce pairing Albarino | Bodegas Fefinanes, Riax Baixas, Spain glass 15 bottle 59 grilled australian lamb chops $40 Achiote spice rub, roasted fingerling potatoes, torched carrots, watercress sauce pairing Zinfandel | Hartford 'Old Vine' Russian River Valley, California glass 18 bottle 65 new york steak $39 12oz Sterling Silver Beef, Parisienne style gnocchi, baby arugula, fennel pollen, fried garlic pairing Cabernet Sauvignon | Chappellet 'Signature', Napa Valley glass 25 bottle 119 CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS starters lobster bisque shot 3 bowl 6 cheese platter 13 Caramelized fennel, crème fraîche Assortment of domestic and imported cheeses, candied nuts, fresh fruit, local honey, baguette salt-n-pepper local prawns 15 charcuterie platter 14 4 quick fried local prawns, garlic confit, Duck liver pâté, salumi, cured meat, pickles, mustard, Szechuan salt-n-pepper, cilantro, negi sliced baguette charred tako 16 adobo chicken wings & crackers 13 Slow cooked octopus, eggplant, pico de gallo, arugula, Soy-vinegar glaze, garlic chili dipping sauce, and fried shallots chicken skin crackling ahi poke 13 Shoyu, green onion, furikake, togarashi, lemon zest pork belly buns 12 Charcoal bao buns, pickled vegetables, hoisin sriracha sauce basalt tiradito 15 Charred corn, micro lettuce, nori tuile, aji amarillo sauce sweet potato
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E N T R E E S ◊ LINGUINI CLAMS……$24.75 Manila Clams, Garlic, White Wine Sauce, Chili Flakes S E A F O O D B A R ◊ TURKEY BOLOGNESE RIGATONI……$22.50 Turkey Ragout in a Filet Tomato Sauce, Parmesan Cheese ◊ SHORT RIBS PAPPARDELLE……$26.75 ● BIG PLATTER…… $119 Wide Egg Noodles, Braised Short-Rib Ragout 9 Oysters, 9 Clams, 9 Jumbo Shrimp, Ahi Tuna Tartar, Hamachi Sashimi, 6 Peruvian ♥ PUMPKIN TORTELLINI……$24.50 Scallops Butter Squash, Jumbo Ravioli, Sage Parmesan Cream Sauce ◊ LOBSTER & CRAB LINGUINI……$35.75 Maine Lobster and Blue Crab Meat, Light Spicy Tomato Sauce ● RISOTTO MUSHROOM AND SHRIMP……$33.50 ● SMALL PLATTER…..$65 Italian Arborio Rice, Wild Mushroom, Tiger Shrimp, Parsley 6 Oysters, 6 Clams, 6 Jumbo Shrimp, Hamachi Sashimi ● SEAFOOD RISOTTO……$34.75 S T A R T E R S Italian Arborio Rice, Clams, Scallops, Calamari, Tiger Shrimp, Mussels, White SUNSET CLAM CHOWDER……$11.25 Wine Sauce Traditional New England Style WITH BACON ● OYSTERS OF THE DAY(RAW)…..½ dz $19.95 …..1 dz $38.75 CALAMARI FRITTI……$18.50 LOBSTER ROLL……$26.75 Crispy Fried Calamari, Spicy Marinara Sauce ● WILD LITTLE NECK CLAMS(RAW)…..½ dz $14.75 …..1 dz $27.95 Fresh Lobster Chunks, Diced Celery, Light Orange Mayo, Brioche Roll TURKEY MEATBALLS……$14.50 Creamy Coleslaw………Add: Fries or House Salad…$2.75 Tomato sauce, Shaved Parmegiano, Sautéed Spinach ◊ SPICY AHI TUNA TARTARE (RAW)……$19.50 FISH TACOS……$18.95 OR SHRIMP TACOS……$23.75 ● MEDITERRANEAN GRILLED OCTOPUS……$22.50 (2) Two Tacos, Marinated Cod, Cabbage, Chipotle Aioli, Cilantro, Cherry Tomato Confit, Cannellini Bean Mousse,
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Appetizers Soups Salads Sandwiches Beverages
Crisp iceberg, bacon, red onion, egg and maytag blue. (choice of house made dressing) Salads S te a k h o u s e We d g e • 9 Crisp iceberg, bacon, red onion, egg and Point Reyes Blue. (choice of house made dressing) S t e a k h o u s e W e d g e w i t h P e t i t e F i l e t M i g n o n • 1 9 Caesar Salad • 7 House-made croutons and Reggiano parmesan (anchovies on request) Grilled Chicken Caesar • 11 Skewer of Beef Tenderloin on a Caesar • 15 Mediterranean Quinoa Bowl • 9 Spinach, romaine, quinoa, avocado, cucumbers, tomatoes, carrots, apple, feta, toasted almonds, red wine vinaigrette Add chicken breast • 5 Honey Almond Roasted Salmon & Spinach • 16 Spinach, chopped apple, pear, strawberries, onion, tomato, Beverages sweet pepper, poppy seed dressing Fresh Brewed Tea • 2.75 Lavazza Coffee • 2.75 Mancy’s Chop Salad • 10 Pepsi Fountain Products • 2.75 Romaine, shaved brussel sprouts, local bacon, heirloom tomatoes, Voss Still and Sparkling Water • 3.5 heart of palm, peas, dried cherries, fresh mozzarella and Faygo “Real Cane Sugar” Root Beer • 3 natural buttermilk dill dressing Stella Artois on Tap • 40cl • 7 Add 4 oz filet • 10 House Cabernet or Chardonnay • 6 Add chicken breast • 5 Appetizers Sandwiches C r a b S t u ff e d M u s h r o o m s • 1 0 Executive Burger • 10 Finished with mozzarella and parmesan 1/2 lb. house ground Certified Angus Beef, bakery fresh bun.
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Edible Plants for Hawai'i Landscapes
Landscape May 2006 L-14 Edible Plants for Hawai‘i Landscapes Melvin Wong Department of Tropical Plant and Soil Sciences ost people love to grow plants that have edible The kukui tree (Fig. 5a, b, c) is a hardy tree that will Mparts. The choice of which plants to grow depends add greenish-white to the landscape. upon an individual’s taste, so selecting plants for a land Other less common but attractive plants with edible scape is usually a personal decision. This publication parts include sapodilla, ‘Tahitian’ breadfruit, ‘Kau’ mac gives a broad overview of the subject to provide a basis adamia, mangosteen, orange, lemon, lime, kumquat, ja for selecting edible plants for Hawai‘i landscapes. boticaba, surinam cherry, tea, coffee, cacao, clove, bay The list of fruits, vegetables, and plants with edible rum, bay leaf, cinnamon, vanilla, noni, pikake, rose, parts is extensive, but many of these plants do not make variegated red Spanish pineapple, rosemary, lavender, good landscape plants. For example, mango, litchi, lon ornamental pepper, society garlic, nasturtium, calabash gan, and durian trees are popular because of their fruits, gourd, ung tsoi, sweetpotato, land cress, Tahitian taro, but they are too large to make good landscape trees for and edible hibiscus. most urban residential situations. However, they can be Sapodilla (Fig. 6a, b, c) is a compact tree with sweet, and often are planted on large houselots, particularly in edible fruits. ‘Tahitian’ breadfruit (Fig. 7) is a compact rural areas, and in circumstances where landscape de tree that is not as large and spreading as the common sign aesthetics are not of paramount importance.
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Le Bernardin Le Bernardin 155 W 51st St, New York, NY 10019 Vegetarian Tasting Menu* Chef’s Tasting Menu* —Per Table Only— —Per Table Only— Heart of Palm Tuna Fresh Heart of Palm Carpaccio; Petite Mâche Salad Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives J. Vignier, Blanc de Blancs, Champagne, France NV Albariño, Bodegas Corisca, Rías Baixas, Spain 2019 Heirloom Tomato Caviar Warm Cherry Tomato Carpaccio; Stuffed Zucchini Flower Osetra Caviar; Geoduck Chawanmushi Sauce Vierge Champagne, Louis Roederer, “Cristal”, Reims 2013 Sauvignon Blanc, Winkl, Cantina Terlan, Alto Adige, Italy 2019 Langoustine Artichoke Sautéed Langoustine; Fennel-Leek Compote Warm Artichoke; Yellow Tomato Compote Sea Urchin Sauce Américaine Sauce Barigoule Tokaji, Furmint & Hárslevelu, Domaine Homonna, Hungary 2017 Tokaji, Furmint & Hárslevelu, Domaine Homonna, Hungary 2017 Lobster Vegetable Bouillabaisse Poached Lobster; Chanterelle and Baby Radish Slow Cooked Mediterranean Vegetable Bouillabaisse Truffled Lobster Jus Anise-Saffron Infused Broth Meursault, Clos des Magny, Domaine Vincent Latour, Burgundy, France 2018 Goncalves Faria Branco, Beirrada, Portugal 2015 Dover Sole Trumpet Royale Sautéed Dover Sole; Toasted Almonds, Wild Mushroom Wild Mushroom Stuffed Cabbage; Trumpet Royale Casserole Soy-Lime Emulsion Etna Rosso, A’Rina, Girolomo Russo, Sicily, Italy 2018 Fino Sherry, Caberrubia, Carrascal Saca II, Bodegas Luis Peréz, Jerez de la Frontera, Spain NV Truffle Halibut Black Truffle Tagliatelle; Sauce “Périgord” Steamed Halibut;
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December 2020 Newsletter Issue #29
Pritchardia December 2020 Newsletter Issue #29 President’s Message I have to believe that everyone is relieved that 2020 is done. This is the kind of year that makes one appreciate that we live on a beautiful island far away from the rest Contents: of the world. President’s Message Next year will bring the widespread distribution of Update on 2021 Events covid-19 vaccines, and hopefully a strong economic Free International Palm recovery. And a return to garden tours! It looks like Society Webinars HIPS will have spent about 18 months in hibernation before we can resume activities. Although everything is subject to change, we are hoping that A Garden of Eatin’: Palm vaccines will be available to the general public in Hawaii by the summer. If Recipes that happens, we plan on resuming garden tours after Labor Day. We can’t Gunnar Hillert’s Involved promise whether we will be able to bring in an outside palm expert for a Hobbies UHH lecture, but we will do the best we can. This timeline makes holding our annual February banquet and rare palm auction impossible. Earlier in the year we developed alternative plans to hold the auction at an outdoor venue that would allow good ventilation and ample spacing. Unfortunately, the county’s current covid-19 emergency regulations prohibit any gathering of more than ten people either indoors or outside. Although that size limit might be relaxed between now and February, we cannot move forward with planning under the current restrictions. This is very disappointing for all of us.
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Hearts of Palm in Conserve: Identity and Quality Aspects and Their Implications on Food Safety
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Perennial Edible Fruits of the Tropics: an and Taxonomists Throughout the World Who Have Left Inventory
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To Go Packages to Ironworks 317.843.6101 | Fishers 317.516.4838 | Carmel | 317.316.0148 Fishers | 317.516.4838 Ironworks 317.843.6101
Photo Courtesy of Sophisticated Living Indianapolis Sophisticated of Courtesy Photo TO GO PACKAGES OPEN DAILY, 7AM TO 2PM IRONWORKS 317.843.6101 | FISHERS 317.516.4838 | CARMEL 317.316.0148 RIZE-RESTAURANT.COM BREAKFAST Priced per person THE RIZE $16 FARM FRESH SCRAMBLED EGGS* BISCUITS vg sea salt butter | preserves CINNAMON ROLLS vg brioche | orange glaze BACON & SAUSAGE BREAKFAST BOWLS $14 CHOOSE ONE BOWL OPTION YOGURT OR CHIA PUDDING TOPPINGS: • SEASONAL PRESERVES • MAPLE CRUMBLE • HOUSEMADE GRANOLA • APPLE SLAW • SEASONAL BERRIES • SLICED BANANAS • LOCAL HONEY • DRIED FRUIT LOX & BAGEL BAR $19 COLD-SMOKED SEASONAL FRUIT v SALMON* LOCAL TOMATOES PICKLED RED ONION RIZE SALAD vg red wine vinegar | hibiscus | mixed greens | Gruyère | lime juice | sugar heart of palm | red onion | ASSORTED BAGELS vg maple vinaigrette plain cream cheese | garlic cream cheese v | vegan vg | vegetarian gf | gluten free *CONSUMING RAW OR UNDERCOOKED FOODS MAY INCREASE RISK OF FOODBORNE ILLNESS. PLEASE INFORM US OF ANY ALLERGIES OR CONCERNS. RIZE catering | 2 LUNCH Priced per person RIZE SANDWICHES & WRAPS $16 Assortment of sandwiches, wraps, & sides CHOOSE TWO SANDWICHES/WRAPS: BLT tomato | mixed greens | garlic aioli | thick-cut bacon | Thai basil vinaigrette | croissant CHICKEN SANDWICH sautéed chicken | bacon | honey mustard | Gruyère | croissant CHICKEN SALAD black currant | mixed greens | blueberry spread | pickled red onion | croissant SPICY MANGO CHICKEN WRAP mixed greens | carrot | pickled onion | corn | avocado | mango slaw | tortilla strips | spicy sauce | mango vinaigrette | wrap AVOCADO WRAP vg avocado | fennel slaw | pickled onion | tomato | spring mix | pistachio | spicy sauce SIDES: SEASONAL FRUIT v WHOLE GRAIN CHIPS vg RIZE SALAD vg mixed greens | Gruyère | heart of palm | red onion | maple vinaigrette v | vegan vg | vegetarian gf | gluten free RIZE catering | 3 BOXED LUNCH $25 All boxed lunches include an individual bag of whole grain chips, chocolate chip cookie & choice of soft drink or bottled water.
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Biesanz Woodworks Botanical Garden Escazu, San Jose, Costa Rica
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D.O.M. an Exploration of Brasil Through Food
D.O.M. An Exploration of Brasil Through Food By: Juliana Mattos & Paul H. Christian Photography by: Paul H. Christian World renowned Brazilian Chef Alex Atala has good reason to be proud of his restaurant – it excels on so many levels and exemplifies his passion for his native Brasil and it’s flavors. Without leaving your chair in the warm, wood-covered dining room of D.O.M., you are transported across the many regions of Brasil, and at every turn, with every bite, uncovering the magic that has made Brazilian cuisine a cultural powerhouse of food. So much has been written that at first it seemed pointless to write another ode to D.O.M. However, there are details that I have not seen fully conveyed in one article – the intertwining of traditional Brazilian flavors with modern technique and presentation, the use of indigenous, often over-looked ingredients, the seamless approach and execution by the entire team, creating an experience that stimulates, and borders on overwhelming, each and every of the diner’s senses, and the beautiful way that these elements somehow still work together in perfect harmony. In both my work with chefs and restaurants and as one who has experienced many of the top restaurants in the world, my aim is to provide a balanced perspective, while highlighting the true nature of the food and the overall experience. However, I admit up- front that I was in awe throughout the exploration. Upon embarking on ones culinary journey to D.O.M., you must first traverse through the bustling city streets of São Paolo, and it’s constant traffic.
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