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The many tastes of halibut Please smoke the salmon, fry the cod, and … and, what shall we do with the halibut? Since May, Chefs Ben and Tony at Ingredients Cafe have explored the nuances of this firm-fleshed fish during its peak season. The dishes have been a hit with customers, too - the restaurant goes through about 100 lbs. a week. "It's a nice down-the-middle fish," Chef Ben said. "It is flaky and mild tasting. A non-avid fish eater can start with it." The clock is ticking though. Once the season is over, in about a month, Chefs Ben and Tony will start featuring other fish again. When the fish arrives at the restaurant (straight off a plane from Alaska, mind you), the kitchen kicks into high gear. "We get the whole fish," Ben said. "It's about 50 lbs. We cut it up into about 8 oz. portions and make a fish stock out of the bones." Since the flavor is so subtle, Ben prefers to pan roast halibut. "That way, there is texture on the outside," he said. "Poaching is nice, too, but grilling is too much for it." Every night, the halibut is served differently. A couple weekends ago, Chefs Ben and Tony chose to serve it pan-roasted atop a Scallion Potato Cake with a Roasted Red Pepper and Caramelized Shallot Puree and a Kost Family Farm Green Bean Salad. Its crisp flavors beg for a light wine, such as Duck Pond Chardonnay from Washington or Mount Riley Pinot Noir, out of New Zealand. Drop in soon to taste the chefs' latest halibut creation.
Bold cocktails are his speciality
Great taste creations don't just happen in the kitchen at Ingredients. Chris DuBay, our resident mixologist, whips up tasty cocktails that reflect the seasons. Chris has been behind the bar since January, and in that time, he has built up a strong base of flavorful drinks, including unique mojitos and martinis. During the summer, these drinks are especially refreshing. Just last week, Ingredients put out a new menu that includes the latest inventions by Chris. The Blueberry Mojito is probably the most popular one right now. The spicy-tart berry is currently in its peak growing season, which means they have the best flavor. Chris takes the blueberries and adds sugar syrup, lime juice, mint, soda water and Sprite to the glass. The secret, however, is the Stoli Blueberi. It's the new blueberry flavored vodka from Stolichnaya. "I'm fortunate enough to have the freedom here to experiment," Chris said. One such successful experiment is the Passion Fruit Mojito. "I came up with the recipe right off the bat," he said of the multi-colored, midori liquor infused drink. "It's my perfect drink," he said. At other times, he will turn to the customer when deciding what to make. If the person doesn't know what they want, Chris will take cues from the person's mood, or their choice of food in order to make an appropriate cocktail. "What I do is try to match a flavor or balance it out," he explained. "It's about the individual. I'll ask them if I can make them something." Inspiration for a new drink can come from anywhere, Chris said. It can come from television, another restaurant's bar, or simply what is on hand. "Sometimes the chefs hand me an ingredient to use," he added. Looking at the tiers of wine lining the wall, he mused that when it gets colder, he might try a white chocolate and red wine cocktail. No matter what drink you're in the mood for, our daily Happy Hours are a great time to try Chris's concoctions. Drop in for drink and food specials 3-6 pm, Monday-Saturday, and 10 pm-midnight Friday and Saturday for our late night Happy Hours.
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