"Derek Barnes, Sarasota's chief culinary innovator." Brian
Ries, Creative Loafing
Aioli- A flavored garlic mayonnaise from the Provence region of France.
Adzuki Beans- a small dried brick colored bean with a sweet flavor.
Bacon Lardon- narrow cuts of bacon that has been diced, blanched and rendered.
Belle & Evans chicken- Free range chicken that is
used in Pennsylvania Dutch country.
Boutique farmed pork- Farms that specialize in highly
prized pork. This pork is usually hand feed and highly marbled.
Burnt honey jus- Honey that has been highly caramelized
to make robust and added to duck jus.
Candied Olive- olives that have been cooked down in simple syrup and then dusted with sugar and spices.
Caeseresque- A term used to describe the dressing as being
very close in taste to the classical dressing but with a different
twist.
Chorizo- A highly seasoned, coarsely ground pork sausage
flavored with garlic, chilis and other spices.
Confit- A method of slowly cooking meat in its own fat.
Emulsion- A mixture of one liquid with another with which
it cannot normally combine smoothly.
Eucalyptus Bubbles- aerated bubbles that have been seasoned with eucalyptus, coconut milk and carrot.
Foie gras- Enlarged duck or goose liver. Our foie gras
is farmed in the Hudson Valley, New York.
Frisée- A mildly bitter green of the chicory family.
Gougere roll- choux pastry that has been flavored with aged white cheddar and baked.
Pomegranate gelee- Pomegranate juice that has been fortified
with gelatin.
Gnocchi- Small dumplings made from potatoes, flour and
ricotta or tuna in our case.
Licorice Root Glaze- a glaze made of the licorice root, vinegar, sugar and aromatics. Very creamy and subtle in flavor.
Malabar pepper- A black peppercorn cultivated in India.
Micro greens- Small greens that are harvested after the
sprouting stage resulting in a very pronounced flavor of
the particular green.
Paprika Tea- a flavorful liquid that has been made with toasted paprika, shrimp stock, vegetables and aromatic tea.
Parmesan cracker- Crackers that are made with egg whites,
flour and parmesan.
Preserved lemon- Lemon peel that has been packed in sugar
and salt that has been left to macerate for a month or
longer resulting in a very soft, lemony peel.
Preserved Wild Salmon- salmon that has been cold air cured, for 24 hours, with aromatics and then cooked in the style of sous vide to a temperature of medium.
Quinoa- the Mother Grain. Quinoa has more protein than any other grain and is slightly nutty in flavor.
Ricotta Salata- a firm and saltier version of ricotta cheese.
Spaetzle- A dish of tiny little dumplings that are made
of flour, eggs, herbs and milk.
Sous Vide- French for ’Äúunder vacuum.’Äù Vacuum sealed items are pair with liquid and aromatics, and then cooked at low temperatures in a thermal regulator.
Sweetbreads- Prized by gourmets throughout the world,
sweetbreads are the thymus gland of veal. Yum yum, my favorite!
Tartine- An open face canapé or sandwich like item that
has a starch bottom and in our case, a protein top.
Turmeric- turmeric is the root of a tropical plant related to ginger. Turmeric has a very pungent flavor and an intense yellow-orange color.
Tomato Confit- tomatoes that have been cooked in extra virgin olive oil, garlic and aromatics at a very low temperature to achieve a ’Äúmelt in your mouth’Äù effect.
Tasso- pork shoulder that has been richly seasoned cured and smoked. The result is a firm, smoky and flavorfully tangy meat that is primarily used to enhance dishes.
Tomato jam- Tomatoes that have been cooked down with water, vinegar and sugar.
Foie gras torchon- Foie gras that has been rolled in cheese
cloth, poached, cured and served chilled.
