February 7, 2011
The Cutting Edge is our monthly feature on what’s new in the BOKX 109 kitchen. We’ll tell you all about our latest creations, including the ingredients, but how they come together is our secret.
Don’t call it an appetizer. The amuse bouche is an hors d’oeuvre-shaped painting, a work of edible art that’s yours for two blissful bites. A chef’s-choice morsel, the amuse isn’t about subtlety. It’s bold and it’s in your face (literally). Famous Chef Jean-Georges Vongerichten said of the amuse that it’s “the best way for a great chef to express his big ideas in small bites.” That sounds about right.
It’s in that spirit we announce the BOKX 109 “Amuse Hour,” a weekly event each Wednesday, 5:30-6:30, where Chef Jarrod will head to the Chef’s Table to prepare the week’s delicacy in full view of lucky guests. The amuse will be paired with a sip of perfectly matched wine, and the entire spectacle is always, and completely, free. Seating is limited, so reserve your free ticket here.
Kicking off the series is Beef Carpaccio crustini, featuring farm-to-table Brandt Farm beef, seared and layered with wood grill smoke.
Beef Carpaccio Yields 6 Orders
6 oz Seared Rare Sliced Brandt Sirloin
¼ oz 20 year old balsamic vinegar (reduced balsamic works also)
2 oz truffle oil
2 oz red onion (diced)
2 oz capers (chopped)
1 oz chives (minced)
6 ea Sliced baguette ( toasted)
1 cup Arugula ( micro greens if you can find them)
2.5 oz shaved manchego cheese