So here’s the deal. I am going to have to go on hiatus from the blog until I can find the money and time to get my computer fixed. Check back! – Chef Brett
Maple-Sweet Potato Ice Cream
September 28, 2009Maple-Sweet Potato Ice Cream
(Yield – 2 quarts)
1 medium sweet potato, skinned and fully cooked
1 qt heavy cream
3 oz brown sugar
8 oz maple syrup
1 pinch salt
1 tbsp glucose syrup
1 vanilla bean, split
1 shot high quality bourbon
12 egg yolks
- In a heavy bottom saucepan, combine cooked sweet potato, cream, sugar, maple, salt, glucose, vanilla bean and bourbon.
- Slowly bring temperature up to a slight simmer, whisking frequently.
- Once at a simmer, take off heat and cover 15 minutes to allow ingredients to steep.
- Meanwhile, whisk together egg yolks in a stainless steel mixing bowl.
- After 15 minutes of steeping, temper the hot cream mixture into the egg yolks, 1/3 at a time.
- Return the custard mixture to a clean heavy bottom saucepan.
- With caution, slowly bring the temperature of the custard up so it thickens and will coat the back of a spoon, but not scramble the yolks.
- Strain the mixture into a non-reactive container and refrigerate overnight.
- Spin the custard according to your ice cream machine’s manufacturer’s directions.
- Freeze immediately after spinning.
*For more texture and flavor, try adding some candied pecans or crushing your favorite buttery cookies over the top
Most Romantic Award
September 26, 2009Thank you to everyone who voted in the Press-Citizen’s Best of the Area contest. We came home with the award for Most Romantic Restaurant.
http://data.press-citizen-media.com/bestof/2009/romantic.html
Special 9.25.09
September 25, 2009Bacon Wrapped Berkshire Pork Loin with Rosemary Roasted Blue Potatoes, Grilled Local Shiitake Mushrooms, and Salsify Puree

Specials This Evening: Friday 9/25
September 25, 2009Appetizer
Barbecued Diver Scallops with Golden Beet Salad and Creamy Sauerkraut Puree
Features
Grilled Chilean Sea Bass Pasta with Roasted Apple-Hazelnut Pesto
Bacon Wrapped Berkshire Pork Loin with Salsify Puree, Roasted Blue Potatoes, Pearl Onions, and Local Mushrooms
Now Hiring
September 24, 2009Now Hiring
I am looking for an experienced line cook to fill a part-time kitchen position. Applicants must have a flexible schedule, creativity, passion for food and cooking, and a professional attitude. Apply at the restaurant or e-mail me your current resume at
chefbrettsmith@gmail.com
Official Santa Rita Wine Dinner Photos
September 23, 2009Santa Rita Chilean Wine Dinner
Wednesday September 23, 2009
First Course
Chilled Sweet Corn Soup with a Ceviche of Chilean Sea Bass and Spicy Popcorn
served with Santa Rita 120 Sauvignon Blanc 2007

Second Course
Cedar Plank Salmon and Roasted Apple-Hazelnut Pesto Tortellini with Field Greens and Apple Cider-Shallot Vinaigrette
served with Santa Rita Reserva Chardonnay 2006

Third Course
Duck Empanada with Sweet Corn Risotto, Organic Carrot Chutney and a Blueberry-Ginger Gastrique
served with Santa Rita Medalla Real Cabernet Sauvignon 2006

Fourth Course
Berkshire Pork Loin Stuffed with Pinto Beans, Bacon and Oaxacan Cheese and Served with Pumpkin Polenta and a Strawberry-Guajillo Sauce
served with Santa Rita Reserva Reserva Carmenere 2007

Fifth Course
Chocolate Ancho Torte with Blackberry Coulis, Kahlua Whipped Cream, Candied Poblano and Walnut Espresso Crumble
served with Santa Rita 120 Carmenere 2007

thanks for viewing – brett
more prep
September 23, 2009Here is a neat shot of Seth portioning first course, a chilled sweet corn soup, into martini glasses.






