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Four Course Meal From Four World Class Chefs

Four Chefs Four Seasons, the Tree Room in Sundance. The following courses were prepared by creative chefs.

COURSE ONE

PAN-ASIAN AHI TUNA TARTARE

• 12-16 ounces No. 1 sashimi grade tuna (or any deep water fish)
• 2-3 shallots, diced
• dash lemon juice
• dash sesame oil
• dash soy sauce
• 1 tablespoon minced ginger

Finely dice the ahi tuna and mix with the rest of the ingredients. Chill.

AVOCADO-PABLANO CHILE GUACAMOLE

• 2-4 avocados, mashed
• 2 pablano chiles, roasted, peeled, diced
• 1 small sweet onion, diced
• lemon juice
• 2 jalapeños, finely diced
• 4-6 sprigs cilantro, chopped
• salt and pepper to taste

Combine ingredients and chill.

MISO-SESAME TUILLE

• 6 ounces butter
• 12 ounces corn syrup
• 3-4 tablespoons miso paste
• 3/4 cup sifted flour
• 3/4 cup sesame seed blend
• salt and peppers to taste

Preheat oven to 375 degrees. Melt together the butter, corn syrup and miso. Then sift in the flour, sesame seed, salt and pepper. Allow this to rest for about 10 minutes.

Dispense onto a silpat (flat nonstick baking pan liner) and bake about 8 minutes, remove from oven and flip for 1 to 2 minutes. When the tuille cools slightly, remove from pan and set aside.

GRILLED ROMAINE in PONZU

Toss the romaine in olive oil. Grill it and chill it.

Later, pull it out and slice the leaves and toss with some of the ponzu sauce (below).

PONZU SAUCE

• 1 cup soy sauce
• 1/2 cup dashi (soup stock)
• 6 ounces mirin (low alcohol sweetened rice wine or sake)
• 6 ounces seasoned rice vinegar
• 1 cup lemon juice
• 3 ounces pureed pickled ginger
• 1/2 cup finely diced shallots
• 1 ounce toasted sesame seeds
• 1/2 sheet toasted nori (seaweed)
• 1 tablespoon chopped garlic
• sugar to taste

Bring soy, dashi, mirin and sugar to a boil. Remove from the heat and add the rest of the ingredients. Refrigerate overnight.

-- Chef Dave Jones, Log Haven Restaurant, Salt Lake City

 

COURSE TWO

BOURBON GLAZED QUAIL with grilled vidalia onions and roasted garlic potato puree

• 4 semi-boneless quail, 4-4 1/2 ounces each (purchase online)

Marinade:

• 1 shallot, sliced
• 2 cloves garlic, sliced
• 2 tablespoons molasses (Grandma's brand preferred)
• 1 teaspoon chopped fresh thyme
• 3 tablespoons olive oil
• 1/2 teaspoon coarse black pepper
• 1 tablespoon bourbon
• 1/2 teaspoon salt

Whisk together in small bowl. Marinate quail 3-4 hours.

PINOT NOIR JUS

• 1 tablespoon olive oil
• 1/2 sliced vidalia onion (or other sweet onion)
• 2 cloves garlic, sliced
• 1/2 cup fruity pinot noir wine
• 1 tablespoon red wine vinegar
• 2 cups chicken stock (Swanson's fat free broth works great)
• salt to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon chopped fresh thyme

In heavy saucepan, heat oil. Add onion and garlic and stir until lightly caramelized -- about 8 minutes.

Deglaze with wine. Add vinegar, chicken stock, salt, pepper and thyme. Reduce by half and strain.

ROASTED GARLIC-POTATO PUREE

• 5 cloves garlic, peeled and roasted in 300-degree oven for 45 minutes until soft and lightly browned.

Puree. Add roasted garlic to your favorite mashed potato recipe. Finish potatoes with 1/2 tablespoon extra virgin olive oil. Keep warm.

Preheat gas grill or broiler

Grilled Vidalia Onions: Peel and slice 1 vidalia onion in 1/4-inch slices. Lightly brush with olive oil and grill 2 minutes each side until lightly browned.

Grilling the Quail: Remove quail from marinade and grill 4 minutes with breast side down. Turn and grill 3 minutes longer or until breast is tender.

Assembly: Place roasted garlic-potato puree in pastry bag with large star tip. (Found in specialty kitchen stores such as Williams-Sonoma in Utah County). Pipe approximately 1/2 cup potatoes in 7-inch bowl in a circular motion upward.

Top potatoes with 2 tablespoons grilled onions. Cut quail in half and place on top of onions. Spoon warm jus around the potatoes and top with sprig of fresh thyme.

Serves 4

-- Chef Barbara Hill, Snake Creek Grill, Heber

 

COURSE THREE

GRILLED VENISON LOIN and creamy barley in red wine juniper sauce

• 1 1/2 pounds venison
• loin, portioned into 6 ounce fillets
• 1/4 cup carrots, diced
• 1/4 cup yellow onion, diced
• 1/4 cup celery, diced
• 1 clove garlic, smashed
• 1/4 cup red wine vinegar
• 1 teaspoon whole juniper
• 1 bay leaf
• 3 cups red wine

Mix venison, carrots, onion, celery and garlic; add just enough red wine to over the meat and vegetables. Add juniper and vinegar plus bay leaf. Marinade a couple hours or overnight.

Take marinated venison, season with salt and pepper and grill to medium rare for best flavor.

RED WINE

JUNIPER SAUCE

• 2 tablespoons shallots, roughly chopped
• 2 tablespoons garlic, roughly chopped
• 2 teaspoons juniper berries
• 4 cups red wine
• 2 quarts veal stock

Lightly sauté shallots and garlic; add juniper berries. Sauté a little longer. Deglaze with wine; reduce by half. Add in stock; reduce to soft consistency. Season with salt and pepper. Pass through a fine sieve.

CREAMY BARLEY

• 4 cups chicken stock
• 1 cup barley, medium
• 1 1/2 teaspoons salt
• 4 ounces heavy cream
• 1 teaspoon unsalted butter
• 1 tablespoon chives, minced

Heat stock to boil, add salt and barley; reduce heat. Cook until all stock is absorbed (20 minutes). Stir.

Add cream and heat together. Once cream is almost absorbed add butter and chives. Season if necessary with salt and pepper.

BABY TURNIPS, CARROTS

• 1/2 cup baby carrots, sliced 1/8 inch thick round
• 4 baby turnips, quartered
• 1 teaspoon olive oil

Blanch vegetables (immerse in boiling water in steamer until al dente). Pull out steamer and put in previously prepared ice bath. This shocks the vegetables and keeps their bright color.

Heat olive oil in sauté pan and add vegetables; cook until caramelized. Season with salt and pepper.

Finish with fresh herbs like parsley, chives and/or thyme.

 

COURSE FOUR

CHERRY COMPOTE

• 1 cup dried cherries
• 1/2 cup cherry juice
• 1 pinch cinnamon
• 1 pinch star anise
• 1 teaspoon grated ginger root

Immerse all ingredients together; cook it down some to hydrate the cherries.

Plating: Spoon the creamy barley in the center of a plate. Slice the venison into thin pieces against the grain and fan across the barley. Ladle sauce over meat and around plate. Top with vegetables and cherry compote.

Serves 4

-- Chef Jason Knibb; Thomas Neehan, head cook; Sundance's Tree Room

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