April’s Full Moon is sometimes called the Pink Moon, and when I think of pink food, visions of rare or raw meat come to mind. This was the premise for the FMD menu in April, and our chefs Vince Alterio, Ben Lewis, and Pat Ryan took the idea and ran full steam ahead with it! This menu didn’t have as many items from our garden as last month, but Mathew Gibney has begun the replanting process. We are also planning some changes for the garden space (more on that next month).
We don’t usually delve into the world of raw foods too deeply, but it’s so much fun to experiment and try new things. Variety is the spice of life, right? Check out the bill of fare we put out:
- Beet-Cured Salmon / Cold-Smoked Salmon Roe / Shaved Egg Yolk / Green Goddess / Beet Chips
- Chilled Raw Tom Ka Soup / Fresh Local Catch Ceviche / Coconut / Lime / Hot Pepper / Nori
- Duck Breast “Bacon” / Iberico Jamon / Beef Carpaccio / Spicy Mustard / Pressure-Pickled Vegetables / Dehydrated Vegetable Crackers / Lettuce / Sundried Tomato
- Compressed Fruit / Almond Milk Glace / Local Fruit Granita
I read somewhere that, technically, you aren’t supposed to heat any food over 108 degrees Fahrenheit. We used a good amount of raw fruits, vegetables, and grains, with the idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. Some fans of raw food diets believe cooking makes food toxic.
We also wanted to keep things interesting and so employed a variety of techniques that allowed us to use the foods in different ways. Dehydration, curing, compression, and acidity were all weapons of the team’s arsenal this month.
And lucky us, we had the inimitable Holly Chipman along for the ride to help us out with some fantabulous mocktail concoctions. However, it was reinforced and made apparent once again that St. John is far from a dry town, and most guests asked to have their mocktails “upgraded” to a full on adult beverage. Holly incorporated the Raw concept into her drinks, and paired the flavors beautifully with the dishes. She named them after restaurants she admires.
- Russ and Daughters: Cucumber Water / Dill / Local Grapefruit / Lemon
- Tram’s Kitchen: Lychee / Thai Basil / Ginger Limeade
- Dish Osteria: Black Tea “Sangria” / Cinnamon / Cloves / Allspice / Star Anise / Angostura / Pomegranate
Without further ado, here is the food porn, sans drinks (because all of us were too busy to remember to takes pictures of them). But trust me, the drinks were BEAUTIFUL!
The color on the Beet-Cured Salmon just pops so well. We topped it with the dehydrated beet and cured egg yolk, and finished the plate with avocado, cold smoked salmon roe, and local greens with green goddess dressing.
The Raw Chilled Tom Ka Soup, accented with Mahi Ceviche, Chili Dust, Cilantro and Thai Basil Flowers, Coconut, and Lime. We realized at the last minute that Nori is actually toasted, so we chose to omit that piece in order to keep the dish truly raw.
For the protein plate, we cured duck breast for nearly three weeks, pressed it, then added a cold smoke to it to give it a bit of extra flavor. We sliced the Iberico Ham razor thin and instead of the beef carpaccio, decided to do a beef tartare. For the pickled vegetables, we put them inside a chamber vacuum sealer to force the pickling liquid into the produce rather than cooking them. The dish was accented with truffle aioli, spicy whole grain mustard, sun dried tomato salsa, and moringa powder.
Dessert was kept simple. Again using our vacuum chamber, we compressed fresh fruit to give it a different texture and paired it with Passion Fruit Granita (garnished with fresh Soursop), as well as an Vanilla-Almond Milk Shooter.
All in all, another phenomenal dinner by our team of talent. We also got to celebrate a birthday with one of the guests! Next month, we will be Kickin’ Ash: Smoked and Grilled. Pretty much the exact opposite of this month…
Thanks to all who participated and worked this event, and see ya next time!