I think we all love the cooking process of steaming, and I think we should all do a lot more of it. There actually aren’t as many readily available equipment for steaming as you’d think. It’s an incredibly versatile, fast, and healthy way to cook. The process also requires a lot less natural resources. And it’s fun. So we steamed some cheddar biscuits for a canapé, Atlantic cod wrapped in cabbage leaves, reinterpreted chawanmushi with a bao bun crust, half of an avocado stuffed with Dungeness crab, and did a quasi crab boil in a banana leaf with fingerling potatoes, cippolinis, octopus and homemade chorizo.
It was definitely a challenge to set up the kitchen line with all steamers and no baking or sautéing! Another first for our kitchen.
Follow the Experimental Experience
STEAM – MENU
Oregon Dungeness Crab
Lightly Steamed Avocado, Steamed Fresh Tomato Sauce
Steamed Bun Encrusted Custard, Diver Scallops
Cabbage Wrapped Cod
Steamed with Carrot Puree and Green Garlic Sauce
Chorizo & Octopus Stew
Steamed in Banana Leaf with Fingerlings, Cippolinis, Brussels Sprouts and Baby Carrots
Rhubarb, Pear, Brandy Sabayon