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h2o kitchen

    EventsFoodPreviews

    H2O Kitchen Announces New Dinners

    by theelvee_w2oe3m March 12, 2012

    H2O Kitchen, which we’ve teamed with and profiled in the past, has announced a few new dinners.  Chef Hook sent us a few menus for upcoming dates.

    If you’re looking for something to do on an otherwise boring weekend in April, say eat a fifteen-course brunch, then H2O has what you’re looking for.  Featuring everything from bacon and waffled & fried chicken to eggs benedict and warm cobbler, there’s not a chance you can leave this still hungry.  The brunch is $75 per person and the menu looks like so:

     Coddled farm eggs
    country ham, black tobiko, tarragon

    Oyster, half shell
    Yuzu-mimosa flavors, shiso, crisp enoki

    Profiterole
    Foie gras ganache, apricot jam, smoked sea salt

    Deviled egg
    Kewpie mayo, sriracha, Chinese mustard

    White asparagus
    House granola, breakfast sausage, croissant

    Salmon gravlax
    Red beet stain, citrus & fennel, scrapple chips

    Fresh bacon
    Cured Berkshire belly, white bean, collards

    Fried mac & cheese
    Crème fraiche, mascarpone, leek béchamel

    Shrimp cocktail
    Raw maine shrimp, bloody Mary water, avocado

    Waffle panzanella
    Fried chicken, buttermilk-white chocolate, Tabasco

    Benedict
    Quail egg, iberico ham, brown butter hollandaise

    Hash
    Duck confit, spring onion soubise, black truffle

    Olive oil sorbet
    Intermezzo, coffee-brioche crumbs

    Foie macaron
    Sweet miso, baby carrot puree, chocolate

    Warm cobbler
    Nectarine, tonka bean, iced Klein Farms milk

    For the first dinner ($145 per person), on April 18th, Hook is going back to his traditional French training and foregoing many of the typical Asian influences he incorporates to create moderately updated takes on classic French dishes.  With the recent demise of Le Bec Fin the H2O chef decided to pay hommage to the dishes and techniques that Georges Perrier used to put Philly on the national dining map.  The menu is as follows:

    oscetra caviar
    farm fingerling, spring onion, house creme fraiche

    ris de veau
    veal sweetbreads, coconut blanquette
    bok + meyer lemon “grass”

    ahi carpaccio
    nicoise flavors, blood orange, picholine
    pressed brioche

    foie gras
    chilled + acetate
    lentils du pay, vegetable matignon “pot au feu”, duck offal
    vinegar de jerez

    salad de légumes
    “Alain Ducasse”, cooked-raw-pickled, smoked duck gelee
    beurre noisette powder

    escargot
    hazelnut persillade, elephant garlic chips, parsley
    lobster “gerbriche”

    bar
    striped bass “ala plancha”, early spring flavors, goat curd
    passion fruit emulsion

    pigeon
    artichoke textures, green apple, preserved black truffle barigoule
    pressed olive salmis

    cote de beouf
    eye studded with lardo + deckel sous vide, potato rosti, swiss chard
    sauce “perigourdine”

    ganache
    Mast bros. chocolate, caramel variations, salted beurre
    pistachio anglaise

    If surf and turf is your thing, April 21st H2O will be hosting a BYOB dinner featuring various takes on lobster and beef, culminating with a whole Maine lobster and prime dry-aged ribeye steak.  The dinner is $175 per person.  The menu: 

    Knuckle lobster roll
    Yuzu, celery heart & avocado, potato roll slider

    Beef carpaccio
    Raw + crisp beer threads, salsify puree, blood orange

    Ricotta angolotti
    Hearts of palm, coconut milk, lobster-macadamia butter

    Kobe meatball
    Mustard greens, apricot-miso, ginger-caramel

    Artichoke veloute
    Lobster flan, lady apple, beef fat croutons

    Steakhouse salad
    Iceberg, maytag bleu + foie gras, beef-shallot mignonette

    Surf + turf
    Lobster farce wrapped in beef gelee, tomalley, black truffle

    Maine lobster
    Butter-poached tail + claw
    English pea risotto, tendrils, lobster brood

    Delmonico
    Prime dry-aged ribeye cote de bouef
    Potato gratin, creamed spinach, sauce rossini

    Cheesecake
    Caramelized white chocolate, key line, graham cracker

    In addition to these events H2O is planning a few spring dinners including one focusing on asparagus and morels, and a dinner following the similar theme of H2O’s duck dinner, only this time utilizing the various parts of a spring lamb.

    Below are some shots we took during the H2O’s craft beer dinner:




    March 12, 2012
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  • EventsFoodPreviews

    New Dinners at H2O Kitchen

    by theelvee_w2oe3m February 14, 2012
    February 14, 2012

    As we detailed back in November, Chef Jason Hook will be opening up H2O Kitchen later this year. For a preview of the beautiful old mill that his team is working on converting into a restaurant he’s hosting four tasting dinners from now until March.

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    New Dinners Coming to Jamison Publick House

    by theelvee_w2oe3m December 28, 2011
    December 28, 2011

    As we mentioned in our last article on H2O Kitchen, Chef Jason Hook will be holding a few tastings at the Jamison Publick House to experiment and introduce diners to concepts he will be unveiling when H2O Kitchen opens in the first quarter of 2012. We have the menus for the first concept dinners which will include a scotch dinner, a beer pairing, and a vegetarian dinner.

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    Chef’s Tasting and New Restaurant

    by theelvee_w2oe3m November 8, 2011November 8, 2011
    November 8, 2011November 8, 2011

    Last month we were able to partake in another tasting with friend and chef Jason Hook at the Jamison Publick House.  We’ve covered two of his previous tastings, one at the Glasbern…

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