Rachael & Russells Wedding Shower

April 30th, 2011 at Kitchen Incubator Local & Organics Menu by Chef James Ashley Wild Caught Salmon Ivory Lentil Latke, Pickled Dino Kale, Green Onion Aioli Roasted Corn & Wild Carrot Salad toasted pecans, organic greens, local bacon, fire roasted red pepper chipotle cheddar dressing Free Range Chicken filled with Jalapenos & Goats Milk Brie, Fingerling Potatoes, Garlic Confit, And Sugar Snap Peas Selection of custom cupcakes
All ingredients hand selected from the morning Farmers Market by the Chef.

Wild Caught Salmon Ivory Lentil Latke, Pickled Dino Kale, Green Onion Aioli
lb wild caught salmon 2 tbs ivory lentils 2 tbs white sweet potato 2 large dino kale leaves cup apple cider vinegar 4 medium spring onions 1 medium russet potato 2 cloves garlic cup olive oil 1tsp sunflower oil sea salt & pepper

Salmon: Pat dry salmon to remove any moisture season with salt & pepper and set aside Once all components of the dish of finished, simply heat saut pan with sunflower oil Sear on one side until desired temperature is reached and let rest 2 mins place lentil latke on bottom, salmon on top, drizzle sauce Lentil latke: In a small sauce pot cook lentils in filtered water until al dente (firm outside soft inside) about 15-20 mins. Wash/rinse sauce pot, add 3 cups water, bring to boil, add sweet potato and cook until soft. In large bowl, mash lentils & sweet potato add sea salt, herbs and pepper form into a square and set aside . Pickled Kale: Remove lentils, clean and wash/rinse sauce pot, then add apple cider vinegar and heat until a temperature of 120F Roughly chop dino kale, place in bowl and add hot vinegar Let sit 10mins, add pinch of sea salt Spring Green Onion Aioli: Place russet potato in oven and bake until soft, remove from oven and peel skin While still hot, place in blender with garlic spring onions and sea salt Blend while slowly adding olive oil until a smooth consistency is reache

Roasted Corn & Wild Carrot Salad

2 corn (on the cobs) 1 bunch wild carrots 6 whole pecan halves 1 bag organic greens 1 cup local bacon 1 dried chipotle cup shredded cheddar cheese cup olive oil 1 egg yolk sea salt & pepper

1. Grill corn in husk then boil until soft, remove from cob with knife and set aside Blanch carrots until al dente, shock in ice water and set aside 2. Heat saut pan and add pecans halves, toast until nutty aroma arises, remove from pan and set aside 3. In saut pan cook bacon until crispy then remove bacon from fat, placing on paper towel and set aside 4. Heat oven and place a sheet tray with chipotle on the middle rack cook until the chile puffs out and hardens (careful to not burn), remove and set aside 5. Place egg yolk and oil in a blender, blend until emulsion occurs, add shredded cheddar, chipotle pepper and sea salt 6. In large bowl add salad greens, carrots, pecans, corn, bacon and dressing. Toss until coated.

Free Range Chicken filled with Jalapenos & Goats Milk Brie, Fingerling Potatoes, Garlic Confit, And Sugar Snap Peas
1 free range chicken beast 1 jalapeo pepper sliced 1 tbsp goats milk brie 4 fingerling potatoes 1 tbsp garlic confit 8 sugar snap peas 2 tbsp sunflower oil sea salt & pepper

1. Butterfly the chicken breast, place between plastic wrap and pound until paper thin 2. Add sliced peppers, cheese, sea salt and pepper on one side of chicken Roll the chicken tight and set aside 3. In a small sauce pot bring 3 cups water to a boil add a pinch of salt and potatoes and cook until al dente Remove potatoes and set aside 4. In small sauce pot, boil 3 cups of fresh water and add pinch of salt, toss in sugar snap peas remove once they reach al dente 5. Heat sunflower oil in saut pan sear chicken on all sides and place in oven to finish 6. Once the center reaches a temperature of 165F, remove chicken from pan and add potatoes, garlic confit and sugar snap peas into the pan while the chicken rests