Northwest Cuisine

Discussion in 'Professional Chefs' started by mel, Mar 6, 2003.

  1. mel

    mel

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    Any menu/recipe ideas for Pacific Northwest
    cuisine? Some interesting Salmon recipes?
    Am putting on an event calling for stations:
    Southwest, Southeast(Cajun/Creole) N.E. New
    England and Pacific Northeast.
    Thanks, ml.
     
  2. cape chef

    cape chef

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    ML,

    Since they are stations you will be doing,how about whole sides of ceder planked steelheads with a lime/chipoltie sauce and carve as you go.

    Maybe a raguet of elk and or venison with seasonal wild shrooms served over San Fran sourdough crostini. Wash St and Oregan are seeing early spring shrooms and berries.

    Duck from Northern Cali with ramps and huckleberries.
    Bison medallions with local goatcheese and a red wine reduction made from Northwestern wine.

    Grilled steelhead with poached baby fennel with a wash st sparkling wine vinaigrette and preserved cippolini onions served over early spring greens.

    Late harvest riesling panna cotta with simmered huckleberries

    Just a couple quick idea's have fun
     
  3. mel

    mel

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    Cape Chef,
    Many thanks, they all sound very good!!
    I've never used Elk, are there certain specs
    I should consider when inquiring to order?
    Serving it as a ragout, do you suggest this
    as a means to tenderize it? I have not
    worked with much game meats in my career.
    I'm interested in your opinion in some
    choices I've made for the other stations. I
    invite you and others to please critique at
    will.
    This event is for 900 senior students
    students and 300 faculty members. It's an
    off premise event entailing one to work off
    propane generated ovens, stoves and grills.
    Some of the cooking may be prepared at the
    central kitchen and transported over.

    Southeast: Creole/Cajun: Sauteed Shrimp with
    Basil Cream Sauce,Spicy pulled pork w/french
    bagettes, Collard Greens sauteed with shallots
    and bacon, jalepeno cornbread with whipped
    honey butter.

    New England: Traditional Clam chowder w/petit
    biscuits, Lobster and roasted corn souffle,
    Honey Baked Ham with Peach compote, Cheddar
    Au gratin potatoes, ( God, this sound so boring!!!
    help!)


    Southwest: Roasted Poblano w/riccota and goat
    cheese stuffing w/roasted red pepper sauce,
    Chicken breast mole, Jicama Slaw with pepper
    trio in a lime vinagrette. (need a starch here)

    Dessert Buffet: still working on that, looking
    at offering some stations like a bananas foster
    or crepe display..thinking of trying something
    that offers some tropical fruits as well.

    Look forward to you/your responses. ml
     
  4. mel

    mel

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    Cape Chef,
    We tried out the cedar plank today on
    some redfish we had in house, the fish really
    absorbed the flavor of the wood (a bit too
    much!)but will give the salmon a try tomorrow
    when it comes in. Thanks for the suggestion,
    having fun with it.
    I'm working on demo plates for a preset
    salad for 500 using black pepper fettucine.
    I made a plate with small off center nest
    of watercress, twisted bed of fettucine and
    topped the pasta w/a salad of grilled asparagus
    tips,shallots,diced yellow pepper and sliced
    red grape tomatoes.
    Looked and tasted good but not "wowed"
    by it, think I'm on the right track but it
    needs some tweeking, any ideas?
    ml.
     
  5. cape chef

    cape chef

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    ML,

    What did you dress the salad with?

    If it's in your budget,perhaps a little salpicon of dungeness crab,or a chiffinade of smoked salmon.

    Grapefruit sections would go nice with the black pepper pasta and the grass.

    Also, On the New England Lobster and roasted corn souffle, how do you see yourself preparing this for 900 people?

    Ml, If your ceder is new it will be strong. I usually dry cure them in a low oven for about four hours,this adds a toasty nuiance,but also matures the wood which softens it's intensity.

    This look like a fun event, keep us posted as it developes
     
  6. mel

    mel

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    Hi Cape Chef,

    I dropped the lobster corn souffle, changed
    it to lobster/roasted corn chowder for similar
    thoughts you may bestow regarding production.
    The salad: I tossed the tomato,pepper,aparagus
    in some high quality olive oil, s/p and some
    fresh lemon juice. I worked on it this morning
    and found success in tossing the pasta with
    greens first, plated and finished with the compote on top with a lite garnish of shredded parm.
    It worked well, the watercress added some
    needed volume and color and believe it will
    simplify the plating process with regards to
    consistency.
    Will take your advice on curing the
    cedar as we plan to use that as an offering
    for the dinner for 1200.
    The menus are coming together, thanks again
    for the input, it has been a great help to me
    and my staff. Will keep you posted.
    ml
     
  7. crazychef826

    crazychef826

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    For a plated dish salmon is good, but as with any large funtion your main obstical is drying out! I would like to lead you in the direction of a glaze. Keeping the smoke flavor will still work. Maybe think of Miso with your wild mushrooms. Add some zip with a shot of roasted red-peppers and japs puree. Cut the miso will a combo of soy, seseme oil, garlic and pineapple juice. And maybe mark it on your char-broiler.
     
  8. mel

    mel

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    Dear CrazyChef,
    Thank you for your suggestion, I will pass
    this on to the culinary staff. ml.
     
  9. shroomgirl

    shroomgirl

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    Starch for SW natural is black beans...I'd do a salad
     
  10. jim berman

    jim berman

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    The previous posts are full of great advice!! If I may add my 2-cents, check out Corey Schreiber's Wildwood: Cooking from the Source. It is a great(!) piece on Pac-Northwest gastronomy.
     
  11. mel

    mel

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    Dear Cape Chef,
    Just wanted to pass on how well received
    the cedar plank steelhead was for the Northeast
    buffet for 1200 this past Friday as the
    venison ragout with seasonal mushrooms.
    The served dinner for 550 on Saturday night went well despite having to nix using the propane generated finishing kitchen setup due to heavy rain and wind. We prepared the meal at the central kitchen and transported over. Catering will be
    catering, planning to carve the beef tenderloin
    by 8:15 and plate the meal to be told some
    speaking will be done first and to hold off on
    plating...It's a slow torture to listen to people
    speak when your thinking about your beef tenderloin slowing chilling and your haricot vert
    turning brown... ha! Fortunantely, it was a
    short presentation and the above didn't happen!!

    Thank you and the many that took the time to
    respond and offer your culinary expertise and
    advice in my preparation of these events.
    I applied much that I received and it was
    translated into the talents here that made it
    happen.

    We are serving lunch for Archbishop TuTu on
    May 18th, if anyone has any interesting desserts
    of African origin, I'm looking.

    Many thank,Ml
     
  12. chrose

    chrose

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    And the denizens of Cheftalk do their job, and do it well.
    Congratulations Melinda on a successful job anda job well done to Brad and everyone else on their input.
    That's why we're here! (even if I didn't help on this one!)
     
  13. cape chef

    cape chef

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    Hey Melinda,

    I'm so happy things went well.

    I'm sure you and your staff worked very hard.

    To bad about the rain and wind,but it sounds like you we're able work on the fly.

    One of my cooks is from Ghana,i'll ask her about African deserts.
    cc