"Derek Barnes, Sarasota's chief culinary innovator." Brian
Ries, Creative Loafing
DEREK’S FOODNOTES
Aioli-A flavored garlic mayonnaise from the Provence
region of France.
Bacon Lardon-Narrow cuts of bacon that has been diced, blanched
and rendered.
Belle & Evans chicken-Free range chicken that
is raised in Pennsylvania Dutch country.
Blue cheese glacage-A baked blue cheese emulsion.
Bottarga-Made locally in Cortez village, these mature mullet
roe are cured, then sun dried and grated onto fresh dishes from
pasta to poached eggs. This delicacy is prized by many throughout the Mediterranean
countries.
Boutique farmed pork-Farms that specialize in highly prized
pork. This pork is usually hand feed and highly marbled.
Caesaresque-A term used to describe the dressing as being very
close in taste to the classical dressing but with a different twist.
Chimichurri-A condiment native of Argentina and
Peru made of olive oil, chopped oregano, parsley, cilantro, garlic & lime
juice
Chorizo-A highly seasoned, coarsely ground pork sausage flavored
with garlic, chilis and other spices. This sausage is made here
in house.
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.
Foie gras-Fattened duck or goose liver. Our foie gras is from
the Moulard duck and is farmed in the Hudson Valley, New York.
Foie gras torchon-Foie gras that has been rolled in cheese
cloth, cured in salt & spices for 5 days, poached and served chilled.
Frisée-A mildly bitter green of the chicory family.
Gougére roll-Choux pastry that has been flavored with aged white cheddar and baked. Gnocchi-Small dumplings made from potatoes, eggs & flour
Gremolata-A mixture of lemon zest, garlic and chopped parsley.
Gumbo-This Creole specialty of New
Orleans is very stew like and highly seasoned. This soup always has the
“Holy Trinity” (bell peppers, onions & celery) and generally contains
some kind of protein.
Hatch chile-Hatch is a small village in southern New Mexico
known world wide for their famous chiles.
Huancayna-A sauce made from fresh farmer’s cheese
King crab medallion-Tails from the large red king crab harvested
out of Bristol Bay, Alaska
Malabar pepper- A black peppercorn cultivated in India.
Muffaletta toast-A mixture of carrots, olives, onions, garlic,
oregano, parsley, olive oil and red wine vinegar spread on toast
points, pressed and baked. A true New Orleans treat.
Panzanella salad-Salad made of frisée, cucumbers, olives, tomatoes,
red peppers, croutons and basil vinaigrette.
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, aromatic lemony peel.
Sous Vide-French for “under vacuum.” Vacuum sealed items are
pair with liquid and aromatics, and then cooked at low temperatures
in a thermal regulator.
Streusel-A crumbly topping made with walnuts, flour and spices.
The word streusel is German for sprinkle
Sweetbreads-Prized by gourmets throughout the world, sweetbreads
are the thymus gland of veal. Yum, my favorite!
Tamale-A terrine of duck, spices and masa dough that has been
steamed and then pan seared.
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 Confit-Tomatoes that have been cooked in extra virgin
olive oil, garlic and aromatics at a very low temperature to achieve
a “melt in your mouth” effect.
Watercress-A member of the mustard family, this bright, leafy green has brilliant pepper notes.
