elements, the blog.

What follows is the medium fatty belly, and the fatty belly of a tasmanian ocean trout. The scrape will be used for croquettes. The medium fatty belly is to be grilled and served quite rare, leaving the fatty belly to be served as sashimi. These will be garnished with citrus, fennel, and vanilla dashi, and will be part of the Foodie Friday menu tonight!

In addition to serving the one side tonight for Foodie Friday, this loin was rolled up (below) and cured as with salmon. We will then hang it in the walk-in to age it for a few weeks.

This belly piece is brining in soy sauce, smoked salt and brown sugar. It will brine for 6 hours then be cold smoked for another 3 hours. This too will age in the walk-in.

Nicely marbled!!

Delivery

This is our first Kindai tuna delivery in almost a year for us. We got this belly portion, which ended up weighing 21.3 lbs, from Sona seafood.

Scott’s Zakuri Yanagi that he uses exclusively for tuna. Jon at Japanese Knife Imports was kind enough to have the guys at Zakuri make him this bohemoth!

Breakdown

Beautiful cross section!!

The o-toro and chu toro sections.

Another cross section towards the tail piece.

Here is the belly portion cleaned up and without the loin. The tuna tastes a lot less “fishy” than it has in the past. All of the scrape goes to tartare and most of the other sections will get used either for sashimi preparations or tataki.

[See our previous posts concerning Kindai tuna]

Scott working out a new fish dish with Jon

Here’s a peek at some of the inner workings of the kitchen from the early morning.

This hog came in today from our own Laura del Campo(she’s currently on the fish station). At some 230lbs, it’s probably the largest pig we’ve ever received in one piece. I’ve already claimed one hind leg for ham!

If you’ve noticed that the ears are already missing, it’s because Ben on garde manger already stole them for one of his projects. Even at this size, this thing won’t last very long.

See recent coverage of Scott’s participation at the recent benefit dinner for the James Beard Foundation

the ulterior epicure

On Sunday, November 6th, Scott will be taking a trip to Kansas City to take part in a benefit dinner for our good friends at the JBF. Here’s the word from our hosts at The American Restaurant:

The American Restaurant is proud to present The Friends of James Beard Benefit Dinner on Sunday, November 6. Come experience cuisine from some of the most talented chefs in the country.

The American Restaurant is pleased to announce the 2011 chef lineup. George Mendes from New York City, Chris Kostow from Napa, John Shields from Town House, Debbie Gold Kansas City, Scott Anderson from Princeton, Curtis Duffy from Chicago and Marc Aumont from New York City.

This event is a one of a kind multi-course meal with wine pairings. Tickets are $250 per person. Proceeds from this spectacular event will be benefiting the James Beard Foundation. Space is limited so call 816-545-8001 to reserve your table at what is sure to be an unforgettable Kansas City dining experience.

We’re looking forward to it! You can find more information on the JBF page for the event.

Scroll on down to the bottom of this re-post from our events blog to get a sneak peek at what’s for dinner on 7/29!

elements warmly welcomes Chef Sbraga, who began his career with classic french training, and has gone on to work with Ritz Carlton Hotels, and with great Philadelphia restaurateurs such a Stephen Starr,  Jose Garces,  and George Perier. He has played instrumental roles in each company’s expansive success.  He is about to open his own restaurant.

He will present a 7 course  menu for elements guests. $125 per person.

Reservations strongly recommended  609/924-0078   or online

Preliminary Menu:

1st: Jersey Blue Crab

2nd: Griggstown Baby Pheasant

3rd: Z Food Farm Eggplant

4th: Kindai Bonito

5th: Piping Goat Goat

6th: Coconut Mousse

7th: Cherry Coke Float

Other than the bonito, this is as local as it gets. Make your reservation now!

It is time