Chef Matthew Thompson, CCC

April 21, 2017
Johnson & Wales University, Providence, Rhode Island


FISH COURSE

Tunisian Pan-Seared Snapper Cake with
Steamed Lobster Tail & Tarragon Beurre Blanc
Pan-Seared Snapper Cake, Sauteed Bacon & Swiss Chard, 
Steamed Lobster Tail, Spice Pickled Apple, & Tarragon Beurre Blanc
Cooking Techniques: Saute (Snapper), Steam (Lobster), Saute (Chard) 
Required Ingredients: Snapper, Lobster, Apple, Bacon, Swiss Chard
Sauce: Butter
Knife Cuts: Brunoise (Apple), Chiffonade (Chard)


SALAD COURSE

Middle-Eastern Butter, Red-Oak & Frisee Salad
Herbed Salad in Cucumber Ribbon, Falafel, Concasse Heirloom Grape Tomatoes, Marinated Artichoke, Kalamata Olive, Spiced Tahini Sauce, Champagne Vinaigrette
Cooking Techniques: Deep Fry (Falafel), Poach (Artichoke)
Required Ingredients: Bibb, Red Oak, Frisee, Grape Tomato, Artichoke
Emulsified Vinaigrette: Champagne
Knife Cuts: Julienne (Cucumbers), Chiffonade (Mint & Basil)


ENTREE

Za’atar Roasted Chicken
Whipped Cardomom Yukon Potato, Butternut Squash Puree, 
Roasted Vegetables, Chicken-Mustard Veloute
Cooking Techniques: Roast (Chicken Breast), Boil (Potato) 
Braise (Chicken Thighs), Roast (Large Dice Vegetables)
Required Ingredients: Chicken, Carrot, Beet, Turnip, Celeriac, Yukon Potato
Sauce: Veloute (Roux)
Knife Cuts: Large Dice 

 

Tunisian Pan-Seared Snapper Cake
1 lb Snapper
1/2 cup finely chopped onion
3 garlic cloves, chopped
1 ½ tablespoons chopped fresh parsley
1 ½ tablespoons dried cilantro
½ tablespoon ground cumin
1 teaspoons coarse kosher salt
½ teaspoon ground ginger
¼ teaspoon ground black pepper
½ tbsp lemon juice
1 egg
1 tbsp cornstarch
2 tbsp (approx) panko bread crumbs

Steamed Lobster
Steam 2 lobsters, set tails aside
Use Shells for Bouillabaisse
Poach tails in bouillabaisse prior to service

Sauteed Bacon & Swiss Chard
1 large bunches rainbow chard
1 tablespoons apple cider vinegar
1 tablespoons mild hot sauce
1 teaspoons light brown sugar
½ tablespoon vegetable oil
3 ounces bacon, finely chopped
½ large onion, chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper, to taste

Tarragon Beurre Blanc
⅔  cup dry white wine
¼  cup chopped shallots
½  teaspoon whole black peppercorns
2 large tarragon sprigs
3 tablespoons butter, cut into small pieces
1 teaspoon chopped fresh tarragon

Spiced Pickled Apples
½ ounce Whole Allspice
½ ounce Cinnamon Sticks
2 Cloves
1 pint cider vinegar
1 cups water
2 cups honey
2.5 pounds sweet apples, quartered and cored

Falafel
½ pound (about 1 cup) dry chickpeas, soaked overnight
¼ cup onion minced
⅛ cup chopped fresh parsley
2 cloves garlic roasted
¾ tbsp flour
¾ tsp salt
1 tsp cumin
½ tsp ground coriander
⅛ tsp black pepper
⅛ tsp cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying 

Middle-Eastern Salad
1 head butter lettuce
1 head red oak lettuce
1 head frisee lettuce
2 sprigs fresh basil
2 sprigs fresh mint
2 globe artichokes
1 english cucumber
1 pt heirloom grape tomato
½ pt kalamata olive

Tahini Sauce
½ cup tahini sesame seed paste
¼ cup lukewarm water
2 cloves roasted garlic
⅛ cup fresh lemon juice
⅛ tsp salt

Champagne Vinaigrette
1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Mediterranean Roasted Vegetable Medley
4 ounces carrot
4 ounces celeriac
4 beets
4 turnip
1 cup onion diced
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1⁄2 teaspoon basil
1⁄2 teaspoon oregano
1⁄2 teaspoon chives
salt and pepper, to taste

Za’atar Roasted Chicken
For the Marinade
2 lemons, juiced
½ large lemon, sliced
7 large garlic cloves, lightly crushed
1 medium onion, minced
⅔ cup olive oil
1 tbsp ground sumac
1 tbsp allspice
1 tbsp cinnamon
1 tsp smoked paprika, more for later

Remaining Ingredients
1 chicken, bone in, skin on
Salt and pepper
3 tbsp Za'atar, divided
1 tbsp toasted pine nuts
½ cup chopped fresh parsley leaves

Chicken-Mustard Veloute
3 cups chicken stock
4 tbsp dijon mustard
1 oz clarified butter
1 oz all-purpose flour

Whipped Potato
3 cups whole milk
½ tablespoon salt
30 ounces yukon potato, peeled, cut into 2-inch cubes
½ small onion, peeled, quartered
2 ½ tablespoons butter, cut into 5 pieces
Ground white pepper
Chopped fresh chives

Butternut Squash Puree
1 medium-to-large butternut squash