First Course
Grilled Peach and Heirloom Tomato Salad
Little gem lettuce, candy striped figs, burrata, honey vidalia, peppermint, basil, toasted Marcona almonds, fleur de sel
Main Course
Filet of beef, artisan grapes, Idaho 90 potato “bone,” zephyr squash, caramelized cippolini, crisp lacinato kale
Dessert
Chocolate S’mores
Alunga™ whipped ganache, torched marshmallow fluff, graham crumble, Inaya™ chocolate pop rocks
Wines
2013 Beaulieu Vineyard® Maestro Collection Sauvignon Blanc
2011 Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon
2012 Beaulieu Vineyard Maestro Collection Napa Valley Port and NV Muscat de Beaulieu will be served at the bars.
66th Emmy® Awards Governors Ball Recipes By Chef and Founder, Joachim Splichal of Patina Restaurant Group
First Course
Grilled Peach and Heirloom Tomato Salad
Little gem lettuce, candy striped figs, burrata, honey vidalia, peppermint, basil, toasted Marcona almonds, fleur de sel
Serves 6
3 heads little gem lettuce
5 ripe summer peaches
6 candy striped figs
1 green zebra tomato
1 pineapple marvel tomato
1 brandywine tomato
1 vidalia onion
6 ounces preserved lemon dressing
3 ounces lemon vinaigrette
2 ounces preserved lemon
2 teaspoons honey
1 teaspoon rice wine vinegar
6 ounces extra virgin olive oil
1 ounce fresh squeezed lemon
1 ounce basil leaves
1 ounce peppermint leaves
3 ounces buratta mozzarella
½ ounce fleur de sel
3 ounces toasted Marcona almonds
Cut the peaches in 1/4s, discard the pit and lightly grill.
Cut the lettuce into leaves and lay in 6 equal stacks.
Slice each fig in 3 horizontal slices.
Slice the tomatoes into wedges, and season with olive oil and fleur de sel.
Spoon the mozzarella into 6 mounds, drizzle some olive oil on top and season with fleur de sel and a little freshly ground black pepper.
Slice the onion into rings ¼ inch wide and blanch in salted water until cooked through and all bitterness is removed.
Place the cooked onions in a small pan and coat lightly with honey, salt and pepper.
Make the preserved lemon dressing by blending the preserved lemon, 1 tsp of the honey, rice wine vinegar, and 3 ounces olive oil.
Make the lemon vinaigrette by whisking 3 ounces olive oil into 1 ounce lemon juice.
To Serve:
Place a stack of lettuce leaves in the center of 6 plates. Surround the lettuce with the peaches, tomatoes, onions, almonds, figs and mozzarella. Sprinkle basil and peppermint around the lettuce. Spoon some preserved lemon vinaigrette on the plate, and then drizzle some of the lemon vinaigrette over the lettuce.
Second Course
Filet of beef, artisan grapes, Idaho 90 potato “bone”, zephyr squash, caramelized cippolini, crisp lacinato kale
Serves 6
2 lbs. prime beef tenderloin
5 ounces olive oil
6 medium sized russet potatoes, 4 ½ inches in length
2 large Yukon gold potatoes
2 cup milk
5 ounces butter
6 zephyr squash
½ ounce fresh basil, cut in strips
8 leaves kale
3 ounces olive oil
A pinch of nutritional yeast
6 cipollini onions
3 ounces witch fingers grapes
3 ounces cotton candy grapes
4 tablespoons finely chopped onion
1 clove garlic, smashed
1 cup red wine
1 tsp Dijon mustard
For the beef:
Season the beef with salt and pepper, and sear in a pan with 2 ounces olive oil, until caramelized on all sides
Place in oven, and cook to an internal temperature of 128 degrees
Remove from oven and let rest 5 minutes
For the red wine sauce:
Sauté the 4 tbsp. finely chopped onion over low heat for 2 minutes, then pour in the red wine
Add the smashed garlic and 1 branch of the thyme, raise the heat, and cook until the wine is reduced by half
Remove the pan from heat and stir in 3 ounces butter, followed by the mustard.
Season with salt and pepper
For the potatoes:
Bake the Yukon gold potatoes until cooked through, peel and pass through a strainer or food mill, and place in a saucepot
Add milk until potatoes have the consistency of mashed potatoes
Add butter, salt and pepper and set aside
Trim the russet potatoes into bone-shaped cylinders, place in a saucepot covered with cold water, and cook very slowly until the potatoes are just barely cooked
Let cool and carefully hollow out the center with a
small spoon
Season with salt and pepper, and fill with mashed potatoes
For the garniture:
Peel cippollini onions, and sauté slowly in olive oil until tender
Blanch the zephyr squash in rapidly boiling salted water until cooked through, shock in ice water and drain
Lightly sauté the squash in a little olive oil with basil strips
Drizzle some olive oil on the kale leaves, season with nutritional yeast and bake in a 325 degree oven until crisp
To serve:
Cut the beef into 6 pieces and put one on each plate. Alongside the beef, place a zephyr squash and potato bone. Pour some red wine sauce over the beef, and garnish each plate with a kale chip, onion, a
few cotton candy grapes, and a small cluster of witch finger grapes.
Dessert Course
Chocolate S’mores
Alunga™ whipped ganache, torched marshmallow fluff, graham crumble, Inaya™ chocolate pop rocks
Milk Chocolate Chantilly
4 cups heavy cream
2 cups Alunga™ milk chocolate
Heat the heavy cream in a pot
Once cream is hot, pour over the chocolate
Whisk well until the chocolate is completely melted
Place in a plastic container and cover with plastic wrap
Store overnight in refrigerator
Use a mixing bowl with a whisk attachment mix the Chantilly until it is medium firm
Crème Brulee
1 quart heavy cream
8 each egg yolks
1 cup granulated Sugar
2 each vanilla bean
Boil cream and vanilla beans
Mix the sugar with the yolks
Pour some the hot milk over the yolks while whisking vigorously
Bake in a water bath at 300 degrees for 15-18 minutes in small dome silicon molds
Once it has baked, cool and freeze
Flourless Chocolate Sheets
2 ½ cups egg whites
¾ cups sugar
2 ½ cups Inaya™ dark chocolate
1 ¼ cups unsalted butter
1 ½ cups yolks
Melt dark chocolate and butter and whisk together
Whisk in yolks into the chocolate.
In a mixing bowl with a whisk attachment whisk the egg whites until they grow and become fluffy
Pour in the granulated sugar slowly and mix to medium peaks
Fold in the chocolate mix into the egg whites slowly
Spread unto a sheet pan and bake at 320 degrees for 8-9 minutes
Cool and store in freezer
Graham crumble
2 ½ pounds graham cracker crumbs
½ pounds brown butter
5 grams salt
Pinch cinnamon
Place unsalted butter in a small pot and let it cook on low heat until it gets a nutty brown color
Take it off the heat
In a bowl put the cracker crumbs, salt and cinnamon
Mix in the melted brown butter (it’s okay if it’s hot) and mix all the
ingredients together
Marshmallow Fluff
1 cup granulated sugar
½ cup egg whites
3 tablespoons water
Place the water and sugar in a stainless steel sauce pot and combine with a whisk
With a pastry brush dipped in water, clean down the sides of the stainless steel pot from thesugar residue
Cook sugar to 118 C
While the sugar is cooking, place the egg whites in a Kitchen Aid mixer with a whisk attachment
Whisk to medium peaks
Once the sugar has reached 110 C, pour into the egg whites slowly (it should be a stream no thicker than a pencil)
Mix until fluffy
Chocolate pop rocks
Purchase at the local grocery store (non-chocolate ones work as well)
To Serve:
Fill a bowl with the chocolate Chantilly. Insert the frozen crème brulee pieces and cover with broken up pieces of the flourless chocolate cake. Garnish with dollops of the marshmallow fluff, graham crumble
and the chocolate pop rocks
