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Promontory's Food and Wine
The Cuisine of Promontory
By Executive Chef Peter Smythe O'Brien
Since my arrival in December we have prepared scores of one of my most popular dishes, Hot & Crunchy" Ruby Red Trout with Mango-Jalapeno Aioli and "War Paint." This dish was created by an old chef /mentor and friend of mine, Jeff Blank who authored a great cookbook about Texas cuisine called "Cooking Fearlessly." Some evenings we can scarcely fit all of the orders on the griddle!
Recently I have had the pleasure of meeting Kent Bowen of Fog River Seafood. Kent began procuring Rainbow Trout from Mountain Valley Trout Co . in Smithfield near Logan Utah. These beautiful ruby red fleshed trout are sweet and meaty and hold up perfectly to the Hot &Crunchy crust. When the trout come into the kitchen we immediately trim the excess belly, pin bones and fins and soak them in a few cups of buttermilk. Before each order we pat them with flour then an egg and milk wash and then into the "Hot & Crunchy" mixture (). Each fillet is then pan-fried using a mixture of clarified butter and olive oil until golden brown on both sides and then topped with Mango-Jalapeno Aioli.
Now the fun begins by painting the plate with "War Paint" by using what chefs have dubbed "Streaker Bottles" these are the plastic bottles used on picnic tables for mustard and ketchup and may be found in most grocery stores. My wife has found smaller bottles, great for small portions, at the hairdressers that are used for dyes. These are great for painting colorful sauces on plates. I fill the bottles with three separate sauces: black bean, mango and red chili (The golden pan-fried trout with Mango-Jalapeno Aioli is placed on the painted plates and served.
Over the years I have used the "Hot & Crunchy" crust in all kinds of ways; with H&C Fried Green Tomatoes, H&C Avocados with Crab Salad and a H&C Chicken Sandwich sure to be on the menu this summer. I have been asked for the recipe from several Members, so am happy to provide it:
4 c corn flakes
1 c sliced almonds
½ c sesame seeds
¼ c chili flakes
4 T sugar
Mango-Jalapeño Aioli
2 mangos (skinned seeded and diced)
1 med red onion (peeled and minced)
2 jalapenos (seeded and minced)
4 T. fine chopped cilantro
1 lime juiced
1 c homemade or Hellmann's mayonnaise
Salt & pepper to taste
War Paints
Red Chili
1 c crushed dried ancho chilies
2 c water
2 t minced garlic
3 t chopped oregano
Salt and pepper
Place the ingredients in a small sauce pot and bring to a simmer and cook for several minutes until the dried chilies are soft. Puree in a blender until smooth and place in the "Streaker Bottles" serve room temperature.
Mango
1 ripe mango (skinned and seeded)
1 c pineapple juice
1 lime juiced
2 t sugar
Place the ingredients in a small sauce pot and bring to a simmer and cook for several minutes. Puree in a blender until smooth and place in the "Streaker Bottles" serve room temperature.
Black Bean
1 8-10oz can of black beans
1 c chicken stock or water
1T minced garlic
1t dry ground cumin
Salt & pepper
Place the ingredients in a small sauce pot and bring to a simmer, cook for several minutes. Puree in a blender until smooth and place in the "Streaker Bottles" -- serve at room temperature.
Wine at Promontory
The Food and Beverage Management staff has been working hard to create an enthusiastic food and wine experience. With new and fun events always in the works, we would like to use the Promontory Website as a communication within our membership.
Ringing in 2012, the Hearth Restaurant Staff was honored to welcome the Mondavi Family for a very special wine event. Our very own Carlo Mondavi, accompanied by his father Tim, joined us in the Men's Lounge for a private wine tasting of the last of the 2008 vintage of Continuum. Within minutes of the event being announced, reservations were completely full. If you did not get a chance to join the party, there is no need to worry. The Hearth Restaurant is now featuring this wine on their list and is available for all those who did not get a chance to try. A very special thank you to the Mondavi Family for a great turn out and a night to remember!
If you missed out on the last event, there is many more to come! On February 18th, the Hearth Restaurant will be hosting an exclusive Italian Wine Dinner hosted by Marco Stevanoni of Vitalia Imports. The evening will feature a gorgeous seven course meal prepared by Chef O'Brien each paired with one of the boutique wines from Marco's portfolio. The evening will also welcome special guest Mariano Buglioni, the maker of Il Bugardo, who will join us to pour his wine and meet Members. Mariano will also be importing several limited edition bottles of his wine from Italy that will be for sale after the event. Add a signature to these delicious wines and they make great gifts or special items for any wine lover's cellar. This event is reservation only, and can be made through our Concierge at (435)333-4000.
SAVE THE DATE! The 8th Annual Red, White & Snow Event will take place Thursday, March 8th through Saturday, March 10th. Benefiting the National Ability Center, March 9th Promontory will be holding the "Wine on the Mountain" Event in the Hearth Restaurant, featuring wines from Lorenzo and Mondavi Vineyards. Reservations can be made through our Concierge at (435) 333-4000.
The Hearth Restaurant is now featuring tasting menus, created weekly by Chef Peter O'Brien. Each course features specialty wine pairings from the cellar, creating an upscale experience to Clubhouse dining. Adding to the excitement, the Hearth Staff will begin a weekly "Wined Down Wednesday Night's" for all those interested in socializing over a specific wine of the week. The wines will be chosen by the management staff and paired with a light appetizer. This is an opportunity to join us for great conversation and try some new and exciting wines.
Had a long day at work and just feel like staying at home? Empty cellar and bad weather? Not a problem! The Ranch Club's Sport Shop now carries our most popular property wide wines! For your convenience and pleasure the shop is now carrying Sonoma Cutrer Chardonnay, Honig Sauvignon Blanc, BV Cabernet and A by Acacia Pinot Noir.
For up and coming events, please follow Promontory's Weekly E-Blasts. For questions or reservations, please contact the Concierge at (435) 333-4000 or Sarah Aures at (435) 333-4069.
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