SOMETIMES IT IS JUST THAT GOOD!!

G R AC E  R E S TAU R A N T

7 3 6 0 B E V E R LY  B O U L E VA R D, LO S A N G E L E S , C A 9 0 0 3 6

3 2 3 9 3 4 4 4 0 0

APPETIZERS

Corn Soup

fava beans, guanciale crostini, burgundy snails 14

Butter Lettuce Salad

buttermilk blue cheese, cherry tomatoes, smoked bacon, blue cheese vinaigrette 14

Roasted Beet Salad

goat’s milk, greens, pistachios, goat cheese fondue 15

Spinach & Arugula Salad

candied pecans, poached pears, ricotta salata 14

Olive Oil Poached Halibut

brandade, horseradish cream, sherry gelée 16

Slow Cooked Egg

spring onions, pork belly, oyster mushrooms 16

House Made Pappardelle

mussels, pork sausage, tomato sauce, fresh garbanzos 16

ENTRÉES

Smoked Tofu

butternut squash purée, broccolini, oyster mushrooms, balsamic reduction 25

Sautéed Day Boat Scallops

english pea risotto, morel mushrooms, asparagus, basil nage 30

Sautéed Bristol Bay King Salmon

beluga lentils, beet greens, vadouvan 31

Grilled Jidori Chicken Breast

goat cheese cannelloni, guajillo chilis 27

Braised Pork Shank

smoked shallot & chorizo home fries, garlic rapini, cider sage sauce 28

Grilled Ribeye of Beef

nettle polenta, balsamic cippollini onions, red wine nage 31

DESSERT

Sticky Toffee Pudding

brûléed bananas, toffee sauce, hazelnut gelato 10

Honeyed Pain Perdu

lavender ice cream, meyer lemon curd, pistachios 10

Warm Blackberry Blueberry Crisp

spice crumble, vanilla ice cream 10

Chocolate Soufflé Cake Affogato

vanilla malt ice cream, toasted almonds, espresso syrup 10

Cinnamon Beignets

warm dulce de leche, crème fraîche, salted pecans 10

Cookies & Milk

house made cookies with warm spiced milk 10

                                            Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

SPRING IS HERE - CHANTRELLES, RAMPS AND FIDDLEHEADS

Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad

© Quentin Bacon

Recipe by Jean-Georges Vongerichten

Duck is often paired with something sweet, as in canard à l'orange. Jean-Georges Vongerichten tops it here with chopped sugar-coated almonds. The sugar burns slightly as the meat is broiled to form a bittersweet crust that pairs beautifully with the juicy richness of the duck.

Ingredients

2/3 cup honey wine (see Note) or white port

1/4 cup plus 2 tablespoons white port

3 tablespoons duck or veal demi-glace (see Note)

2 tablespoons fresh lemon juice

3 tablespoons unsalted butter

1/2 teaspoon chestnut honey

Salt and freshly ground black pepper

3 magret duck breasts (about 11 ounces each)

1/4 cup Jordan almonds, finely chopped

1/2 pound chanterelle mushrooms, thickly sliced if large

1 shallot, minced

1 1/2 tablespoons walnut oil

1 tablespoon grapeseed oil

1/2 tablespoon hazelnut oil

1 tablespoon sherry vinegar

1 tablespoon chopped parsley

1/2 pound frisée, pale green and white leaves only, torn into pieces

Cayenne pepper

Directions

1.      In a small saucepan, combine the honey wine with 1/4 cup plus 1 tablespoon of the white port, the demi-glace and the lemon juice and bring to a boil. Simmer over moderate heat until reduced to 1/3 cup, about 10 minutes. Whisk in 1 tablespoon of the butter and the chestnut honey and season with salt and black pepper.

2.      Preheat the broiler. Heat a large skillet. Add the duck, skin side down, and cook over moderate heat until the skin is golden and crisp, 15 minutes; spoon off the fat as it accumulates in the skillet. Season the duck, then turn the breasts skin side up and cook for 7 minutes longer for medium-rare. Transfer the duck to a rimmed baking sheet, skin side up, and sprinkle with the chopped Jordan almonds, pressing to adhere.

3.      Transfer the duck to the center of the oven and broil for about 2 minutes, or until the sugar is caramelized; turn the baking sheet as necessary for even browning. Let the duck breasts rest before slicing.

4.      In a medium skillet, melt the remaining 2 tablespoons of butter. Add the chanterelles and cook over moderately high heat, stirring occasionally, until their liquid has evaporated and they are lightly browned, about 8 minutes. Season the chanterelles with salt and black pepper, add the shallot and cook for 1 minute longer.

5.      In a large bowl, whisk the walnut, grapeseed and hazelnut oils with the vinegar and the remaining 1 tablespoon of white port. Stir in the parsley. Add the frisée and chanterelles, season with salt and cayenne pepper and toss to coat. Mound the salad on plates. Reheat the honey wine sauce. Cut the duck breasts crosswise into 1/2-inch slices and arrange them next to the salad. Drizzle the sauce all around and serve.

Make Ahead

The honey wine sauce can be refrigerated overnight.

Serve With

Boiled baby turnips or radishes sautéed in butter.

                                             Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

MIAMI INSPIRED MARGARITA - MMMMMM

Pear-Cilantro Margarita

 

© Tina Rupp

Ingredients

Ice

1 ounce reposado tequila

1 ounce pear nectar or juice

1/2 ounce Simple Syrup

1/2 ounce fresh lime juice

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon chopped cilantro, plus 1 small cilantro sprig for garnish

Directions

1.      Fill a cocktail shaker with ice. Add all of the ingredients except the cilantro sprig and shake well. Pour into a chilled margarita glass and garnish with the cilantro sprig.

                                            Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

REMEMBER TO CHECK OUT THE LINKS

WE HAVE A NUMBER OF LINKS FOR MORE INFORMATION.

U.S. FOODSIGHT.COM

HEALTHIER KIDS IDEAS

GLUTEN FREE

EVEN A JUVENILE DIABETES RESEARCH FOUNDATION LINK

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

TUNA SALAD UPDATED

Tuna Bocadillos

Recipe by Alex Raij

                                                                © Tina Rupp

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing

1 medium onion, finely chopped

2 leeks, white and tender green parts only, finely chopped

1 teaspoon chopped thyme

1/2 teaspoon dried marjoram

Salt and freshly ground pepper

1/2 teaspoon sugar

3 tablespoons sherry vinegar

1 carrot, finely diced

Two 8-ounce jars imported Spanish tuna in olive oil

Four 8-inch baguettes, split lengthwise

1 ripe tomato, halved crosswise

4 piquillo peppers, cut into thin strips

Directions

1.      In a skillet, heat the 2 tablespoons of oil. Add the onion, leeks, thyme and marjoram. Season with salt and pepper. Cook over moderately low heat, stirring, until softened, 10 minutes. Add the sugar, vinegar and carrot and cook until the liquid has evaporated, 5 minutes. Transfer to a bowl and refrigerate until cool.

2.      Add the tuna and its oil to the vegetables, breaking the tuna into large flakes.

3.      Preheat the broiler. Brush the cut side of the baguettes with oil and toast slightly. Rub the cut sides of the tomato over the baguettes, leaving lots of pulp. Spoon the tuna onto the baguettes, top with the piquillos; serve.

Notes

One serving 403 cal, 32 gm carb,16 gm fat, 1.6 gm sat fat, 34 gm protein, 3 gm fiber.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

GETTING READY FOR EASTER DINNER

Double-Cut Lamb Chops with Spicy Red Wine Gastrique

Recipe by Omri Aflalo

When chef Omri Aflalo serves this dish at Michael Mina's Bourbon Steak in San Francisco, he makes the gastrique (a sweet-and-sour sauce) with a slow-cooked lamb stock. The simplified version below substitutes a 30-minute sauce made with store-bought stock.

Ingredients

1/4 cup vegetable oil

4 garlic cloves, sliced 1/4 inch thick

2 medium shallots, thinly sliced

1/4 cup red wine vinegar

1 1/2 cups dry red wine

1 fresh red chile, thinly sliced

3 tablespoons sugar

2 tablespoons sherry vinegar

1 cup beef stock or low-sodium broth

Salt and freshly ground black pepper

Eight double-rib lamb chops, about 5 ounces

Directions

1. In a medium saucepan, heat 1 tablespoon of the oil. Add the garlic and half of the shallots and cook over moderate heat until browned, about 7 minutes. Add the red wine vinegar and boil until almost evaporated, about 2 minutes. Add the wine and boil over high heat until reduced to 1/2 cup, about 10 minutes. Strain into a bowl.
2. In a small saucepan, heat 1 tablespoon of the oil. Add the chile and the remaining shallots. Cook over moderate heat until softened, about 4 minutes. Add the sugar and 1 tablespoon of water and cook over moderate heat, without stirring, until the water has evaporated and the caramel is richly browned, about 10 minutes. Carefully add the sherry vinegar, stirring, until incorporated. Add the beef stock and boil over high heat until reduced to 3/4 cup, about 8 minutes. Add the red wine reduction and boil over high heat until reduced to 1 cup, about 5 minutes. Season the gastrique with salt and pepper.
3. Preheat the oven to 450°. In each of 2 large ovenproof skillets, heat 1 tablespoon of the oil. Season the lamb chops with salt and pepper and add them to the skillets, fat side down. Cook over moderately high heat until browned, about 2 minutes. Turn the chops and brown them, about 2 minutes per side. Turn the chops fat side up. Transfer the skillets to the upper and bottom thirds of the oven. Roast the lamb chops for about 7 minutes, or until an instant-read thermometer inserted in the center registers 130° for medium-rare meat.
4. Let the chops rest for 5 minutes, then transfer to plates. Drizzle with the gastrique and serve with the Moroccan Carrots.

Make Ahead

The gastrique can be refrigerated overnight. Reheat gently.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

A U.S. FOODSERVICE FRIEND GETS DESERVED ACCOLADES

NAMED AS ONE OF FOOD AND WINE MAGAZINE'S
BEST NEW CHEF'S 2011

odd duck  FARM TO TRAILER

NEW HOURS!!!!!
Tuesday-Saturday
Dinner only 5:00-9:301219 S. Lamar at the Lamar square light

Small Plate offerings today

soft boiled  countryside farms duck egg, homestead grits, mushrooms, goat cheese, and brussel sprouts $5

gulf shrimp, texmati rice, spicy greens, gruyere  $6

kholrabi and rutabaga salad with texmati rice, honey mustard vinaigrette   $4

Quail with sweet potato salad, cheddar, roasted pecans $6

broken arrow ranch venison sausage with brussel sprouts and ricotta slaw $6

richardson farms pork belly slider with grilled sweet onion and aioli $6
 
tax included

we recommend 2-3 items per person for full meal
thanks for supporting local farms!

It’s no secret that Austin has become a hotbed for mobile vendors: tacos, crêpes, wurst—even locally made funky clothing and accessories are fair game. But new-kid-on-wheels Odd Duck Farm to Trailer is peddling a fresh spin on the culinary side of the concept. Chef and owner Bryce Gilmore offers local, organic, sustainable, whole-animal-oriented dishes tailored especially for the walk-up crowd.

No stranger to the food industry, Bryce is the son of Jack Gilmore, 20-year veteran chef at Austin’s Z’Tejas Southwestern Grill and now at Jack Allen’s Kitchen. The younger Gilmore gleaned an early education about Southwestern cuisine and kitchen life from his father, then attended the California Culinary Academy, traveled Europe and cooked in high-end, highly principled restaurants like Austin’s Wink, Boulevard in San Francisco and Montagna at the Little Nell in Aspen. He took the reins as sous chef for two years at Café 909 in Marble Falls in 2006.

In 2009, Gilmore bought a 1980 Fleetwood Mallard trailer on eBay, which he and his brother moved from Wisconsin to Texas. He spent the next three months raising the ceiling, painting the exterior burnt orange, installing a wood grill and figuring out the smoke-exhaust system. Borrowing from the name of the trailer model, Gilmore opened Odd Duck for business on South Lamar in December of 2009.

South Lamar is a jumble of auto shops, fast-food chains and gas stations; there’s almost a futuristic, science-fiction vibe to Odd Duck’s presence there. But with Gilmore’s level of experience and fresh, farm-to-trailer ethos, Odd Duck is positioned to join the frontlines of a movement that, in some cases, has produced a cult following, like those for Rickshaw Dumpling Truck in New York and Los Angeles’s Green Truck.

As drive-thrus proliferate, so do outposts and way stations for organic, ethical eating. A natural urban democracy is in effect, and Odd Duck reminds us that where there’s a particular and sincere appetite, there’s a way—brick and mortar or not.


 Odd Duck Farm to Trailer serves dinner—to stay or to go—Tuesday–Friday from 5 p.m.–10 p.m. and Saturday from 5 p.m.–midnight. For more information, visit oddduckfarmtotrailer.com. 

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

  

EVERYTHING IS BETTER???? OH YEAH!!!

BACON, BACON, BACON

WHEN YOU THINK THERE ARE RULES, FORGET IT!

IMAGINE AND CREATE.

MAYBE THIS WILL OFFER SOME INSPIRATION.

Would you wear it? The makers of a new gender-neutral cologne infused with a hint of smoky bacon scent are betting you will. They offer two versions of the scent: Bacon Classic and Bacon Gold.

This classic diner is no stranger to the wonders of bacon, having served it for more than 50 years. That's probably why they thought to devote a limited-time menu to the pork product. The most talked-about offering is their maple bacon sundae. Yum?

Why wouldn’t bacon’s flavor dominance extend to condiments? There is no rational reason, hence Baconnaise. Spread it on thick.

Nothing washes down a heaping plate of your favorite breakfast meat like a carbonated bacon soft drink. Try it as a mixer.

Making your favorite dessert? Don’t forget the bacon. These folks didn’t, and we’re forever in their salty debt.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

BAR SNACKS GO BIG

Truffled Popcorn

                                                                  © Frances Janisch

Suba, New York City
Truffle-studded popcorn is a staple at this Spanish restaurant's Dinner and a Movie Mondays, where customers can dine on prix-fixe meals while watching films such as Pedro Almodóvar's High Heels.

Ingredients

6 tablespoons unsalted butter

1 tablespoon minced black truffle

1 teaspoon white truffle oil

Salt

3 tablespoons vegetable oil

1 cup popcorn kernels (7 ounces)

Freshly ground pepper

Directions

1.      In a small saucepan, melt the butter over low heat. Stir in the truffle, truffle oil and a pinch of salt; keep warm.

2.      In a large, heavy pot, heat the vegetable oil. Add the popcorn kernels, cover and cook over moderate heat until they start popping. Cook, shaking the pot continuously, until the popping has almost stopped. Carefully pour the popcorn into a very large bowl. Add the truffled butter and toss well. Season with salt and pepper and serve at once.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc

 

THE GOURMET BURGER HAS COMPETITION

IF YOU CAN DO IT TO A BURGER, WHY NOT THE ALL-AMERICAN HOTDOG.

CHECK OUT THIS WEBSITE

http://hotdogscoldbeer.com

 

THE NOTORIOUS P.I.G.

Housemade pork, bacon, jalapeno & sage sausage
with macaroni & cheese, Texas BBQ sauce

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc