CT LIVE!: New Haven Restaurant Week, Fall 2019

Fall Forward Gin & Tonic:

  • Uncle Val's Restorative Gin - 1.5oz
  • Nonino - .5oz
  • Squash Syrup - .5oz
  • Liberation Apple Bitters - 1 pull
  • FeverBc Tree Tonic Sage
  • Orange Peel

Built in glass

Miso Salmon

Miso Glaze:

  • 450 g White miso
  • 240 g honey
  • 675 g Rice wine vinegar
  • 2 qt canola oil

Combine all ingredients except the oil into the vita mix and then blend, slowly add oil until emulsified

Red onion Soubise:

  • 4 qt sliced red onion
  • 1 lb butter
  • 1 qt heavy cream
  • 1 oz tomato paste

Sweat onions in the butter until soft. Add heavy cream and simmer on low for 15 mins. Blend with the tomato paste and strain through a chinois.

Oven Roasted Tomatoes:

  • 1 case plum tomatoes
  • 1/2 cup sugar
  • 1 cup sherry vinegar
  • Salt and pepper to taste

Cut tomatoes into quarters and toss in all other ingredients and then lay out on sheet trays with sil pats. Cook at 200 until they are almost dehydrated. Cryovac in bags and store in the fridge.

Lentil stew:

  • 3 boxes of green French lentils
  • 4 large yellow onions small diced
  • 2 qt carrots small diced
  • 1 cup chopped garlic
  • 2 TB ginger
  • 1 qt celery small diced
  • 1 qt white wine
  • #10 can mutti tomatoes (blended)
  • 2 TB Calabrian
  • 2 TB "seafood seasoning" -ask chef

In a medium stock pot cook lentils in vegetable stock with no salt. When lentils are almost done cooking, add salt to taste. Sweat onions, garlic, celery, carrots, and ginger. Add spices and then deglaze with white wine and add tomato product, Calabrian chili and salt and pepper to taste.

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