Our New Aestival Menu

During the last few nights I have scrupulously taken photos of very nearly every item on our new menu. How has the reaction been from our clients? Incredibly positive, their comments on each componant now an indelible part of ourselves, and each dish. The level of excitement felt by everyone at the restaurant once again proves that exquisite food is something that indeed should be celebrated on a daily basis. So... the photos.
"Rack" of Lamb Shank, Rhubarb Pudding, Asparagus Veloute, Basil Subric, Butterscotch Powder Rabbit Rillette, Black Licorice, Pistachio Puree, Preserved Lemon-Polenta Shortbread, Chevre "Pebbles" Rainbow Trout, Scallop Gnocchi, Pancetta Paste, Tomato Confiture, Romaine Ice Cream, Black LicoriceSmoked Pork Belly, Scallop Gnocchi, Rhubarb Pudding, Popcorn Puree, Puffed Wild RiceSpring Caesar- Romaine Ice Cream, Smoked Bacon Jam, Asiago Rice Crispies, Caesar DressingBraise et Bourre la Tete du Cochon, Crisp Pork Belly, Tomato Confiture, Civet of Mushrooms, Caperberries, Quail Egg, Guanciale, Croutons, Sauce GribicheApicius Sausages, Carrots, Asparagus Veloute, Pine Nut Risotto, Asiago Rice CrispiesThe Canvas- Black Beluga Lentil Puree, Pistachio Puree, Asparagus Veloute, Chevre Pebbles, Rosemary-Rose Petal Cookies, Vanilla Gastrique

Seasonal Ramblings

Greetings all. Ahhh...the temperature has risen perchance more than moderately, the air is fresh with the faint scent of new floral growth, and, in a similar vein, finally there are some elements of colour in the natural world, as buds begin the blooming process and sprouts rise forth from the depths of the earth. T'is undeniable-the new season has arrived, calling for a new menu, one that responds fittingly to the changes now so apparent. Lightness shall supersede the richness that winter demands, as dishes are reworked and new ideas are introduced. The menu shan't debut at least for a couple of weeks, preventing me from elaborating on how drastically we have changed it. In time, of course, I shall...Until then, I will be vague and elusive, providing nary any specifics, whilst alluding lightly to what we have done. The new menu will represent a new step forward, with elements that have long excited us. Our philosophy will still be intact as always, but there will be elements that for the most part have been previously unseen here at Luke's! Elements that will surprise and intrigue, adding one more reason for people to "think"about the food they have eaten, which is what we have always sought to do. What we serve is not merely food as "fuel";t'is our passion exemplified, our raison d'etre, an experience that we desire to share with people who are passionate about real food. You need not a vestige of passion-rather, you need vast amounts of it, passion for real food, artisan food, proper food. With that passion, of course, comes a heightened sense of excitement, understanding and appreciation for real food. When you understand in it's entirety what food is, you can, quite simply, enjoy it fully. It allows for your experience to be whole, for not just your mouth to experience the pleasure of the food, but your entire being.

Wow... sometimes my digression surprises even myself. I suppose it's a logical flow of ideas. As always, until next time, always think about real food and what values it contains. Experiment with ebullience, and, above all, take the time to enjoy what you eat. Real food should never be rushed.

Chef Luke Hayes-Alexander (Part Three)

Music provided by The Dave Matthews Band

Chef Luke Hayes-Alexander (Part Two)

Music provided by R.E.M.

Our First Culinary Demonstration

This Sunday past an interesting happening occured. What, you may ask? For the first time, we hosted a cooking demonstration. A two hour long session whose purpose was to demonstrate to a small group of appreciative foodies what "real" food is; how to source local, seasonal products; and to not be intimidated by food in general, thereby having the requisite knowledge to experiment and prepare things with which they may not yet have any experience. One of the most exciting aspects? We really, truly took great pleasure in doing the demonstration. Though in the beginning there was perchance a modicum of nervousness, such feelings hastened to vanish as soon as the demonstration began. The small audience seemed to enjoy it rather alot as well, proving that such things are mutually beneficial, as both parties gain in situations such as thus. Would we do it again? Straight away, indeed!

By the way, here is the recipe we demonstrated (we also demonstrated how to churn butter, which may be added to this post at a later time).

Seared Scallop, Rutabega Veloute, Vanilla Gastrique, Crushed Pistachios

Serves 6

Rutabega Veloute

1lb 7 oz Rutabega, peeled, diced

3 tablespoons unsalted Butter

1/2 cup Water

Kosher Salt

Vanilla Gastrique

1/2 cup Sugar

1/3 cup Water

1/4 cup White Wine Vinegar

1/2 Vanilla Bean

Scallops

6 large Scallops, 2 ounces each

Canola Oil

Kosher Salt

Fresh Ground Black Pepper

Garnish

4 tablespoons shelled, crushed Pistachios

12 small leaves Arugula

Fleur de Sel

Method

Veloute-Bring large pot water to the boil over high heat. Add the rutabegas and cook till tender. When done, drain in colander and add back to pot along with butter. Still over high heat, cook, stirring often, until nutty-smelling and golden brown. Remove from heat, place rutabegas in food processor, add water to pot, scrape up whatever is sticking to the bottom, add to processor, and puree until totally smooth. Season with salt to taste. Reserve.

Gastrique-In small saucepan place sugar and water. Slit vanilla bean lengthwise, scrape seeds into pan, add pods, and, over medium-high heat, bring to simmer. Simmer for a few moments, add vinegar, reduce by 1/3, remove from heat, let cool. Discard pods. Reserve.

Scallops- In large frying pan heat 1/8 of an inch canola oil over high heat till smoking. Gently pat scallops dry with paper towel. Season scallops on one side with salt and pepper. Place scallops, seasoned-side down, and cook, without shaking the pan or flipping the scallops, 2 minutes. Meanwhile, quickly reheat the veloute to warm. Just before the centres turn opaque, flip gently the scallops, cook for only 10 seconds, and remove from heat.

Plating- Place three teaspoons of veloute on each of six plates. Place a scallop on one mound, sprinkle the other mounds with pistachios, sprinkle the scallop lightly with fleur de sel, place the arugula leaves on the pistachio-topped veloute mounds, and place dots or lines of gastrique between the veloute mounds. Serve, post haste.

Youtube Debut

Please enjoy our Youtube debut, a slideshow of assorted photos. A rather fitting musical accompaniment by the great Paul Weller.

Bread - Complex Simplicity

Bread. A staple the world over. Since time immemorial, it has been made the same way, with the same ingredients. Of course, there is a wide variety of flours one can use, and of course technology has encroached upon the traditions of bread to an extent, but t'is simplicity in itself to ignore the loaves (is that even what to call them?) of Wonder (what an oxymoron!) that line the supermarket shelves, to merely say "no." Real bread isn't something that can be made quickly, but, once one has the method even slightly memorized, it can be made in only about 1 1/2 to 2 hours. That isn't 2 hours of active work, either;most of that time is letting the dough rise and finally baking it. So really, about 45 minutes a week should suffice-set aside a small section of time, as it most definitely is worth it. First, gather the ingredients you will need-yeast, salt, sugar,olive oil, and flour. During this time, decide what flours are needed. In the beginning, it probably would be a sage decision to stick with whole wheat and white, until you are confident enough to expand your choices. When ready, there are dozens of flours one can use, each capable of adding their own unique flavour and texture-spelt, kamut, cornmeal, dark rye, oat... Every time bread is made it should be different, if only slightly. Now, with the requisite ingredients at hand, one can commence combining them, albeit slowly. First, combine the yeast with some warm water and sugar, for long enough that the yeast activates. Take a deep smell of the yeast, that sweet, malty depth that fills every orifice of one's olfactory system. Now, the oil and flours must be added, along with a pinch of salt. After thoroughly mixing it, turn it out onto a well-floured work table, and begin the process of kneading. With the heels of your hands, push the dough away from you, gather it back, push it away...continuously, and for quite a long while, for the gluten needs to truly become active, to support the structure of the bread when baking. During this process, the mind tends to wonder, flitting back and forth between subjects as your hands engage in a process the same today as it was 500 years ago. Making bread goes hand in hand with being reconnected to the past, if only for a few moments. I've always found the kneading to be rather relaxing, the constant forward-backward movement soothing to the soul. When the kneading has ended, the first rising session can begin. Check on the dough periodically, and marvel at how it rises...up...up...bearing a likeness to... a cloud? Perchance that attempt at a metaphore wasn't quite accurate! But it does give a sense of how light and airy the dough becomes. When it has risen sufficiently, punch it down with vigor, but only for a few scant moments. Form the dough into whatever shape you wish (a round ball; a long, torpedo shape;put it into a bread pan), slash the top, and let it rise yet again. As with before, marvel at how it expands, pushing upwards. Place it into the oven, hoping that everything will go according to plan, that a little while later, emerging from the oven will be a golden-brown, well burnished, well - risen loaf of innate beauty. The scent should fill the kitchen, and it should be a "happy" scent, one that fills every iota of your being with pleasure. Wait a little while for it to cool if ever so slightly, and then taste it. It is so endlessly gratifying to think about how, only two hours ago, you had a mound of flour, and now... perfect bread, with a beautiful crust, a soft interior, and a flavor that is irreplaceable, one that cannot be mimicked by anything. What is bread? A union of grains, yeast, and water, three of the oldest things known to human-kind. But I do believe there is something else. Though not a tangible entity of the bread, there is something that the person making the bread has to put into it-a passion for the process, a sense of confidence, and love. Though no cookbook has ever given a quantifiable measure of these "secret" ingredients, they are necessary. Upon reflection, they are necessary not only for bread-making, but probably for life itself, as well.