This is a list of people that have worked at our restaurant. Some quit, some were fired, and some just never showed back up. Others left for personal reasons, and some showed up for training but never returned. This is the list of the first 8 months. It is a memorial to the amount of turnover in the restaurant business, and how hard it is to be consistant. It is very difficult in our business to achieve success and keep high standards with the amount of people that come and go.
This is seared rare Rack of Lamb with a Cauliflower/Ricotta and Chicken Egg Yolk Ravioli. Raw Asparagus, Lemon Confit and Baked Feta.
Sous Vide Domestic Lamb Strip Loin with Braised Shank, Lentils, Red Pepper Reduction, and Pomegranate Seeds
Crispy Skin Barramundi, Roasted Beets, and Grilled Scallion Fondue
Roasted Quail with Jicama Slaw, Chipotle BBQ, and Fried Quail Egg
I braised chrizo sausages in chicken stock with roasted tomatoes, onions and garlic. The braising liquid is the sauce for the dish. Ricotta gnocchi, braised octopus, beech mushrooms, and asparagus. All floating with melt in your mouth braised sausages in their own broth.
This is just a shot of the monster Mahi that we have been getting at work. It was more than 2 cutting boards long.
I have been making pasta almost everyday at work now. We do Oxtail Ravioli at work, but I had a bag of Chestnuts in my freezer and wanted a change of pace. So I made Agnolotti with Chestnuts and Ricotta. The difference in machines is extraordinary. At work I have an automatic machine that makes pasta 8″ wide, at home my little hand crank makes sheets 4″ wide what a pain in the ass. I’m going to eat this with Cauliflower Veloute`, Brussels Sprouts, Bacon, and Parmesan.
This is Sous Vide Maple Leaf Duck Breast + Compressed/Charred Braeburn Apples and Bosc Pears + Brioche French Toast + Sweet Potato Syrup.
This is our new winter Gnocchi dish. Sweet Potato, Lobster, Hazel Nuts, Sage, Brown Butter. The most interesting thing about this plate is that when I roast the sweet potatoes and hang them in cheese cloth (pressed) overnight, there is an amazing liquid that comes out of the potato. Just imagine Sweet Potato flavored Maple Syrup. I’m thinking Duck Breast with Sweet Potato Pancakes, Foie Gras Butter and this amazing Sweet Potato Syrup.
This is what this Chef eats on his day off. Pig Tails, Beef Shanks, Fresh Boudin, and A Maryland Venison Neck. Add a few root vegetable, and onions, and slow braise for 5 hours. Thanks To Nick for the Venison Neck. Go have dinner at the Speak Easy in Canton and thank him for me when he starts on the 18th.
Before
After
These are a few of the dishes that are on our new winter menu at B+O Brasserie. More to come and hopefully some better photography.
My hand made Oxtail Ravioli with Broccoli Puree, Red Dragon Cheese, And Caramelized Onion Jus
Lobster and Cauliflower Soup With House Made Baccala Dumplings
South Carolina Wreck Fish with Kabocha Squash Risotto, Brussels Sprouts, and Mushroom Consomme`
Duck Confit with Clipper City Ale Braised Red Cabbage, Bone Marrow Crushed Fingerling Potatoes, and Roasted Marrow Bone
Chipotle Braised Duroc Pork Shank With Spiced Carrot Mash, and Fried Haricot Verts
Crispy Skin Char with “Old Bay” Speatzle, Smoked Crab Guacamole, and Citrus
