Daniel Kenney - Executive Chef
Heirloom Tomato and Warm Maine
with Toasted Brioche Croutons...Garden
Basil...and Banyuls Vinaigrette
1) One 1 1/2 lb. Lobster
2) 4 Heirloom Tomatoes (Green Zebra, Brandy Wine, Ugli, Yellow Gold
3) 6 leaves of fresh Basil
4) 2 slices Brioche Bread
5) Sea Salt
6) Cracked Pepper
7) 1 tbs. Banyuls Vinegar
8) 4 tbs. Ligurian Olive Oil
9) 1 Shallot
10) 1 tbs. whole Butter
1) Begin by boiling 3 gallons of heavily salted sater and then submerge the
live lobster in the boiling water for 8 minutes.
2) Then remove the lobster from the water and place in ice water to stop
3) When the lobster is cool, begin to remove the shell and reserve meat for
plating the salad.
4) Fine dice the shallot and add the vinegar. Whisk and then slowly add 3
tablespoons of the vinegar as well as the salt and pepper.
5) Then slice the heirloom tomatoes into different shapes and place on the
6) Season with fresh basil plus salt pepper and the olive oil.
7) Dice the brioche bread into cubes and lightly toast in a saute pan with
the melted butter.
8) Place the lobster on the tomatoes and drizzle the remainder of the
vinaigrette and also the croutons on top.
9) Serve immediately.
10) A glass of Chardonnay goes great with this course, either as a dinner
starter or lunch main course.
Fennel Pollen Dusted
Caramelized Sea Scallops
With Chive Oil...Native Sweet Corn
...and Fava Bean Succotash
1) Four u-10 size Jumbo Sea Scallops - Dry Pack or Diver
2) 2 Ears Sweet Farm Stand Corn
3) 1/2 cup fresh Fava Beans
4) 2 each Green Onions
5) 2 oz. Apple Smoked Bacon
6) 2 oz. fresh Cream
7) 1 bunch fresh Chives
8) 1/2 cup Ligurian Olive Oil
9) Sea Salt
10) Cracked Pepper
11) 2 tbs. Micro Greens
12) 1 pinch Fennel Pollen
13) 1 Ripe Tomato - diced
1) Begin by peeling the husk from the sweet corn...then season with olive oil,
salt and the pepper. Place the corn on a grill and lightly cook on all sides.
Then remove all the corn kernels from the cob with a sharp knife.
2) Take the cleaned corn cobs and place them in a sauce pot with the heavy
cream and begin to slowly heat. Infusing the corn flavor into the cream...
slowly heat for about 20 minutes...then remove the cobs and add the
shucked corn, sliced green onions and cleaned fava beans. Let sit in a
warm area of the stove until ready to plate.
3) Season the scallops with salt, pepper and fennel pollen. Then bring a saute
pan to high heat. Add the olive oil and begin to sea the scallops on both
sides until golden brown flesh and warm in the middle. Take the scallops
out of the pan and then add the diced bacon. Saute briefly until lightly
rendered. Then add the corn cream mixture to the saute pan with the
bacon. Then plate with the scallops.
4) Using a blender...add the chives olive oil and salt and then let run on high
speed until a bright green chive oil is infused. Strain thru cheese cloth and
drizzle on the scallops and succotash.
5) Garnish with micro greens and serve with the diced tomato on top.
In the Studio Kitchen
Daniel Kenney - Left
Lindsey Gustin - Right