FOR GENERAL INQUIRIES : KITCHEN-JIRA@PALANTIR.COM
TODAY'S MENU - MARCH 3rd, 2015
Caribbean Braised Chicken
Petaluma chicken thigh, chicken stock, red onions, habanero chili, garlic, cinnamon, allspice, pineapple juice, ginger, salt, rum, tomatoes, turmeric, coconut milk, cornstarch, cilantro
Seared Cod with Mojo Sauce
cod, garlic, onion, scallion, coriander, habanero chili, mojo sauce (lime juice, orange juice, orange zest, garlic, coriander, parsley, cumin), micro herbs
Black Beans, Fried Plantains & Fresh Chayote Slaw
black beans, onions, garlic, ginger, thyme, allspice, orange juice, bay leaf, salt, pepper, plantains, chayote squash slaw (chayote squash, orange vinegar, cilantro, salt, pepper, olive oil, salt), parsley
Caribbean Yellow Rice
jasmine rice, turmeric, garlic, onions, salt, pepper, peas, rice oil, cilantro
Jerk Roasted Carrots
carrots, allspice, pepper, chili flakes, clove, garlic powder, onion powder, dried thyme, nutmeg, cinnamon, sugar, olive oil, salt, pepper, chives
romaine, hearts of palm, California hass avocadoes, chayote, bell pepper, pickled mangoes, tamarind vinaigrette [tamarind puree, sugar, lime juice, salt, rice oil]
Grilled Mac & Cheese Sandwiches
sliced white bread, macaroni, cheese sauce (cheddar cheese, mozzarella cheese, sodium citrate, salt), butter, chives
Creamy Chicken & Mushroom Soup
Petaluma chicken, mushroom, cream, chicken stock, onion, carrot, celery, garlic, white wine, butter, flour, herbs
Legume Masala Soup
white beans, red lentils, garam masala, tomatoes, onion, garlic, ginger, spices, butter, cilantro
Cheese & Charcuterie Boards
Oakdale Gouda, Cypress Grove Lamb Chopper, Nicasio Valley San Geronimo, Point Reyes Toma, Marshall Farms Honey, Raisin, Pistachios, Marcona Almonds
Shane’s Duck Liver Pate (contains dairy), Fra’mani Salame Toscano, Cornichons, Green Olives (contains pits)
Key Lime Crisps
Key lime juice, lime zest, citric acid, butter, powdered sugar, cornstarch, flour, salt
Pho is actually really simple to make, but I wanted to breakdown what I've learned from my mom, and many iterations of trying to replicate her version. I wouldn't say this recipe is traditional or authentic. I'd just say it's good. Having eaten pho a dozen times and a dozen different ways, all over Vietnam, I can only say there are good and bad preparations of this dish, but no official one that rules them all.
As my last days at Palantir were dawning, I didn't want a big send-off or a party to celebrate my departure. I just wanted to cook alongside my beloved team one last time. The perfect opportunity came up when my Pastry Chef, Jenna, suggested we do a chef's table for my family and friends. I've never been able to cook for the people I care most about in a fine-dining format like this, so for me, this was a huge deal.
I love how I'm still learning new ways of preparing really basic cuisine from just about anyone. That's the great thing about classics like lasagna--everybody loves it, and everybody has their own personal take on it.
Just remember these two phrases : 'eigo no menyu arimasu wa?' and 'osusume wa nandesuka?' which mean 'do you have an English menu?' and 'what do you recommend?' respectively.
The kitchen team was invited to New York to assist with the holiday party for the Gotham office. This year's theme : sci-fi.