Tuscan Cuisine - Hearth Style
Posted 16 February 2004 - 11:31 AM
You say on the website that your food "is rooted in the classical cooking of Tuscany, presented in a fresh, modern way". Is there a dish on your current menu that you think illustrates this approach particularly well?
Posted 16 February 2004 - 02:55 PM
As a chef, I find inspiration in classic combinations and techniques, so I try to make these the foundation of all my dishes. I'm really not a fan of this new movement in "laboratory cuisine" that Fernan Adria has pioneered.
Posted 16 February 2004 - 03:43 PM
Posted 17 February 2004 - 01:54 PM
Posted 17 February 2004 - 03:45 PM
Posted 17 February 2004 - 04:55 PM
This sounds like a very interesting dish, which I probably would not have ordered if I based my decision only on the appetizer's menu description.
For my tuna appetizer, there are three raw preparations and one cooked on the plate. The first preparation is raw tuna minced through a fine mesh food mill, which gives the tuna a very creamy texture, and paired with crunchy, fried capers. The second preparation is a diced tuna tartare paired with capers and preserved lemon vinaigrette. The third preparation is a sushi-style plank of tuna with a dot of parsley puree and a marinated white anchovy. The fourth preparation is tuna poached in extra-virgin olive oil and slathered with a traditional tuna sauce that is used in the classic preparation of vitello tonato.
Capers, Anchovy, Lemon and Parsley
This menu description reminds me of those at WD-50, where the ingredients are listed but their role in the dish is not explained. Will any other dishes at Hearth surprise me as the tuna appetizer would have?
Co-author of Serious Barbecue, which is in stores now!
"For those of you following along, JJ is one of these hummingbird-metabolism types. He weighs something like eleven pounds but he can eat more than me and Jason put together..." -Fat Guy
Posted 19 February 2004 - 10:15 AM
Posted 20 February 2004 - 07:27 AM