Rialto Underground

I will be cooking a dinner at the Rialto cafe tomorrow night with the Chef Mike Schock . I opened the Rialto over 12 years ago as the opening daytime sous chef. It will be fun to see some old friends and to get back to cooking my food. My courses include:

Passed

New Zealand lamb wrap lamb rack wrapped in a mozzarella sheet with mint pesto

(we already have a good amount mint coming up in the garden)

Salad

Sous vide organic chicken in tasmanian pepper and black lava salt with crispy bibb, housed cured bacon and blue cheese jelly

Fish

Hiramasa kingfish new style sashimi with pickled mango, white soy paper, strawberry caviar, smoked air bubbles and "fried rice"

Sorbet

House carbonated Shiraz and clover honey served over haystack mountain goat cheese sorbet made with liquid nitrogen

52.80 Week

The last week and February and first week in March we will be featuring this menu for 52.80 per couple. It is a great deal and a chance to get out and support your local restaurants

1st
Lumb crab cake with avocado relish, watercress and siracha caviar
148 degree egg with grilled tomato, prosciutto and cherry balsamic
Apple tarragon puree with smoked bacon wrapped mushrooms
Mixed greens with compressed apples, beets, goat cheese vinaigrette

2nd
O’s roasted prime rib with baby Yukon potatoes and onion jus
Sou-vide Dijon chicken with pastrami hash and rosemary air
Grilled salmon with shitake, asparagus and hoison brulee
Root vegetable pot pie with curry and green pea paper

3rd
Vanilla custard with peach air and tapioca pearls
Hawaiian doughnuts with white chocolate mac nut dipping sauce
Liquid nitrogen whipped blueberry ice cream with grilled yuzu # cake and caramel

Valentines day 09

Valentines Day 09

Warm Avocado and Spicy Shrimp with

Ginger Caviar Papaya Salad
$12

Sweet Corn and Jalapeño Consommé with

buttermilk Fried Oysters
$10

Sous-vide Maine Lobster with

White Asparagus Tapioca and Vanilla air
$30

40 Second Rose Pedal Cake with White

Chocolate Ice Cream and Frozen Caramel
$8
Tasting of all 4 courses
$50

Media client party June 10th

Music and food go together like food and wine. We listen to music when we eat and chefs usually have a radio blaring in the kitchen.We get lost in it, it takes away from the circus we live everyday. When I was a kid I worked at a restaurant that always had classic rock on. If you did not know the song the other cooks would give you a load of shit. You listened. learned and would be able to scream out Zeppelin or the Dead when it came on. I have always wanted to pair a song with a dish. I am finally going to try it for this media event. We are going to set flat screens in each station with the video and the song playing. The guest will finish off each dish giving a play full quality to the event. We are going to send everyone home with a I tunes gift card and a musical recipe they can make at home.

Musical menu

Pour Some Sugar on Me
Def Leppard
Grilled crimini with celery root dynamite and togarashi brulee
Guest uses small torch to fire their brulee

Corn Flake Girl
Tori Amos
Cornflake and cashew tempura shrimp with avocado aioli and siracha caviar
Guest makes caviar by dropping balls with a syringe into calcium chloride


Proudest Monkey
Dave Mathews
Barramundi wrapped in banana leaf with tempura banana and ponzu noodles
Guest makes there own noodle by squeezing syringe into hot water

Cold as Ice
Foreigner
Carrot cake dippin dots with cream cheese ice cream
Guest will drop dippin dots into liquid nitrogen


Bar songs with custom molecular drinks
Red Red wine
Tequila sunrise
One bourbon, one scotch, one beer

Special wine dinner

We are doing a benefit for: Give the Gift of Speech Dinner Benefiting Judy Haigh Speech Rehab Trust on February 9. cost is 150$ with wine.

Wine dinner
February 10
SOLD OUT

Selection of test tubes
Pomegranate, butternut squash, quince

Mandarin orange
Red curry, tiger shrimp, guava

Truffled puffed wild rice in liquid nitrogen

Organic chicken noodles
Saltine cracker consommé, sou-vide root vegetables

Peach sorbet
Merlot caviar, frozen thyme

Organic beer braised pork belly

Cauliflower puree, elephant garlic jam, danelion reduction

Rosemary yuzu pound cake
Blueberry caramel ice cream made with liquid nitrogen

Valentines day 08

I always use the same ingredients when I write the menu for Valentines day. These ingredients have been proven to get the sparks flying if you know what I mean. They are cocoa, asparagus, almonds, avacado, chilies, chocolate, figs, honey and oysters. We will offer our regular dinner menu with these specials:

Appetizer

White Asparagus
Grilled oyster, cotija, warm walnut mayo
$12

Soup

Alaskan crab bisque
Tarragon, Fig caviar, Fig air
$10

Entrée

Sou-vide Maine lobster
Chili, honey consommé, avocado gnocchi
$32

Dessert

Rose pedal syrup
Sexy fruit, almonds, piped chocolate
$8