Himalayan Salt Plancha
Its no secret we use and cook with a TON of himalayan pink salt at primehouse. I used to do an amuse of a small salt block that was made very hot by placing it in the oven for 2 hours and then into a high flame on the stove for about 7 minutes. We placed a piece of kobe sirloin onto this hot salt and sent it out to the dining room with a little stripe of kobayaki sauce. The guest would flip the meat and then dip it into the sauce, the modern hot rock was born.
Every kitchen has that one piece of equipment that no matter what it just doesnt seem to work right! No matter how many people try to fix it it just is useless unless you get pretty creative. We have a gas grill that is exactly that, in order to use it we need to cover it with sheet pans to retain the heat, then put the item we want on it and once finished cooking replace the sheet pan. Isn’t cooking in a pro kitchen challenging enough that now I’ve created an obsticle course to making a dish? Dont worry everyone our steaks get cooked in 1 of our 3 broilers, this grill became pan storage. As a chef how aggrevating is that? Staring at you every night in the center of the line, taunting you, that useless expensive piece of equipment! UGGHHHH!
Recently I met a great guy in the salt business, I looked at some samples and loved the products they offered! I received a huge shipment of Himalayan salt, so many different sizes of salt and great pricing! Presto the salt plancha was born! I took 6 pcs of 7″wide by 14″long, 1 inch thick tiles and set them on the grill grates covering the surface of the grill. Remember I have to cover it with something to get it to stay hot, why not the thick salt/stone which retains heat? It is a fun sight to see my crew both front and back of house look at me like “what the hell is this crazy (insert word) doing now?” We had fun trying out different items on the plancha last night. Maybe now we can finally use this tool for something on the menu or at least some specials instead of pan storage! What’s the old saying, make lemons out of lemonade?
Togarashi Spiced Hiramasa
Another recent addition to the dinner menu at David Burkes Primehouse, Togarashi spiced hiramasa with chipotle creamed corn, sweet and sour peppers, cilantro pesto.
Togarashi is made from dried orange zest, black & white toasted sesame seeds, cayenne, ginger, Szechuan pepper & nori.
Hiramasa is Yellowtail Kingfish found in the pristine waters of Australia. The basic formula is that the farm spans the fish, allows them to grow and then releases them to the ocean where they live a normal life until net caught at a certain size and then brought back into the farm to finish feed to appropriate size. This sort of farming can be found in the video documentary Tuna Cowboys or to find out more go to: http://www.australianhiramasa.com/
A Rare Vintage Affair
On March 10, 2010 my good friend Rodrick Markus & I have teamed up to create an exciting event. This is the first time I’ve ever offered a complete tasting of the David Burkes Primehouse Dry Aged Steaks ranging from 28 days up to 75 days. If you dont know Rod, you deffinately need to come meet him because he is the guru of all things tea, his collection of rare teas is the best in the country! Cave aged pu-erh teas are absoutly amazing, there are so many great teas to enjoy and currently we are putting the fininshing touches on the tea cocktails and wines for the evening. The menu is listed below, it is all inclusive for 79 dollars, please call 312-660-6000 to make your reservation, remember space is limited. http://chicago.metromix.com/restaurants/article/tea-it-up/1796655/content
A Rare Vintage Affair
Wagyu Nibbles
Tartar With Freeze Dried Grape Caponatta
Emperors Lotus Blossom Leaves Crusted Braised Shortrib
Ninja Sausage Dumplings with Pineapple Shoyu
Dinner
Wet Aged Ribeye Versus 28 Day Dry Aged Ribeye
stewed green lentils with wild osmanthus petal & almond chutney
Emperor’s 2008 Oak Barrel Aged Keemun
40 Day Sirloin
emperor’s houjicha pickled carrots & buckwheat custard
2001 Vintage Pu-erh Wild Rose
Slow Roasted 55 Day Dry Aged Prime Rib In Fresh Green Kukicha
smoked potato dumplings, swiss chard crema
75 Day Ribeye
spicy crab with sicilian blood orange pu-erh sauce maltaise
1983 Vintage Private Reserve Masterpiece Pu-erh
Fields Of France Rooibos Biscuit
soft fleur de sel caramel, roasted mexican vanilla ice cream, brown butter sautéed mango,
wild osmanthus hedonistic orange blossom
Emperor’s Late Night Elixir
Executive Chef: Rick Gresh
Executive Pastry Chef: Jove T. Hubbard
Master Of Tea: Rodrick J. Markus
Sommelier: Rachael Johnson Hussar
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