sWine dinner at Secco Wine Bar on Monday, August 29th with guest chefs Jason Alley (Comfort & Pasture), Lee Gregory (The Roosevelt) and Lee Baedke (Enoteca Sogno). To view the menu click here.
Carytown Restaurant Week
Pistachio encrusted Duroc pork tenderloin, fig and tomato confit, house-made labneh, fresh herbs
A few days before the start of restaurant week we wrapped whole milk Greek yogurt in cheese cloth and let it rest over a tamis for two days. Any excess whey in the yogurt evaporated or dripped out leaving a wonderfully tangy, creamy substance called labneh. The figs and tomatoes were confited in extra virgin olive oil separately as the figs take longer to cook. Some fresh bay leaves and English thyme were added to the oil for additional flavor.
To order, the pork tenderloin is seasoned with freshly ground black pepper and fleur de sel, rolled in flour, then in shiromiso-egg mixture and finally in a bed crushed pistachios. We brown it in a pan with a splash of grapeseed oil and finish the tenderloin in the oven to a perfect medium. Once removed from the oven we let it rest for a few minuted before slicing it in half.
When plating we smear some house-made labneh on the dish with a small off-set spatula, then rest the pork medallions down in their assigned spots. Next, the confited figs and tomatoes are placed on the dish followed by an assortment of fresh garden herbs and a little of the confit oil.
Carytown Restaurant Week
Tomatoes, watermelon, pearl onions in agro dolce, manouri cheese, salad burnette
The tomatoes are quickly blanched and peeled to exposed their beautiful flesh. We juice the watermelon and make caviar out of some of the juice as well as an al a minute foam with some of the remaining liquid. Pearl onions are pickled in a sweet and sour liquid made with balsamic vinegar. Manouri cheese, a creamy and slightly salty Greek sheep’s milk cheese adds salinity to the dish and the salad brunette garnish adds a touch of herb/cucumber flavor. To finish the dish we drizzle a little Arbequina extra virgin olive oil and 20 year sherry vinegar onto the plate along with a sprinkle of fleur de sel.
Carytown Restaurant Week began today. Here is a photo of the shrimp dish, which is an option on the second course. You can view the menu here.
Chilled olive wood smoked rock shrimp, charred corn, lime, fresh tarragon, sea salt (garnish: fried corn silk dusted with dried chipotle pepper and fine sea salt)