September 8, 2011
We familiarize the fall season with the transition from summer heat to winter frost. As we say good-bye to BBQ’s and warm weather, we welcome the comfort of cooler days and harvest feasts.
Alongside the season’s color-changing leaves, BOKX 109 is revamping its menu come October 1st to include a rich assortment of dishes made with some of the season’s key ingredients. In anticipation of autumn’s arrival, we are pleased to showcase a new, hearty, signature dish. The newest addition to the menu, “Farm to Table”, will include American Homestead farm fresh pork chops, served with heirloom apple & house cured pancetta hash, sage and zucchini fried polenta, along with a cider mustard gastrique. Cozy up with BOKX 109 as we await the chill of wintry weather to come.
Farm to Table
Pork Chop
Heirloom Apple and Pancetta Hash
2 Fiji apples (cored and diced)
2 Shallots (peeled and sliced)
8 oz diced pancetta (rendered and fat saved)
1 oz butter
10 chives minced
12 leaves of Chervil (chopped)
1 tsp fennel seeds, toasted
10 oz canola oil
Salt and pepper to taste
Method: In a medium pot, heat oil and start by sweating shallots. Add the apples and pancetta, cook for 4 minutes. Add butter, fennel, herbs, and season with salt and pepper. Let mixture sit.
Sage and Zucchini Polenta
2 cup(s) whole milk
1 cup chicken stock
½ Zucchini (sliced thin)
1 shallot (peeled and sliced)
10 leaves of sage
1 ½ cup(s) corn meal
½ cup parmesan cheese
½ pound butter
1 oz canola oil
Method: In a medium saucepan heat milk, butter, and chicken stock on medium to high heat till they simmer. In a separate pan heat oil, add shallot and zucchini till soft then fold in sage. When milk is simmering add in corn meal and whisk till thickened to medium to stiff polenta. Add in sage and zucchini then fold in cheese. Now poor mixture into shallow baking sheet spread evenly so sits about ¾ inch thick. Refrigerate. Once chilled, remove from pan and cut into shapes for frying.