Joseph Phelps: Featured Restaurant

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	Summer 2000 Newsletter General Winery News Special Report Our Featured Restaurant Personnel Corner

Our Featured Restaurant: New Chicago Steakhouse Sizzles Restaurant creators and developers Michael Morton and Scott DeGraff opened Nine in April 2000, creating a classic Chicago steakhouse with a contemporary American flare. Morton says, "Nine is a clubhouse for today, where you can sit down in jeans or a suit and order a hamburger, feast on one of the best steaks in Chicago or enjoy a lighter meal." Executive chef Michael Shrader says,"Expect simplicity with classic foundations and interesting flavor combinations. My goal is to create three or four harmonious elements on a plate, with a balance of taste, texture and eye appeal." A graduate of San Francisco's California Culinary Academy, Shrader was Executive Sous Chef at Jeremiah Tower's Stars, and Executive Chef at Northern California's Buckeye Roadhouse and Big Horn Grill. In 1995, he was awarded the sole United States scholarship to the Ritz Escoffier École Gastronomique in Paris, where he trained in French culinary method, technique and history. Samples from the Menu
APPETIZERS SALMON Gravlax, new potato salad, fennel & lemon vinaigrette CARPACCIO Sliced raw sirloin, endive, radicchio, arugula, parmigiano and balsamico SALADS LOBSTER Maine lobster, French green beans & mushrooms, lemon tarragon vinaigrette NINE VEGGIE Chopped raw vegetables, fresh oregano & Champagne vinaigrette, tossed tableside ENTRÉES STEAKS New York Sirloin Porterhouse Filet Mignon, Béarnaise	ENTRÉES (cont.) CHILEAN SEA BASS Wrapped in pancetta, celery root, black trumpet mushrooms & white truffle oil PASTA ONE Linguine, Carolina rock shrimp, tomato, basil & garlic FIRE CHICKEN Oven roasted with chipotle pepper marinade & macaroni- cheddar gratin DESSERTS STRAWBERRY SHORTCAKE Buttermilk biscuit, crème fraiche WARM BANANA TART Vanilla ice cream, walnut brittle, caramel sauce GOOSE ISLAND ROOT BEER FLOAT Chocolate chip cookies, chocolate straws
Chef Shrader's Roasted Squab with Black Truffle Risotto, Syrah & Currant Reduction & Crispy Veal Sweetbreads Recommended wine: Joseph Phelps Syrah MARINADE FOR THE SQUAB 4 ea squab olive oil as needed garlic, crushed, to taste Marinate for 24 hrs., chilled and covered FOR THE RISOTTO 2 cups Arborio rice 1/2 yellow onion, diced 2 cloves garlic, chopped 12 sprigs fresh thyme, chopped 10 Tbsp. whole butter 5 cups chicken stock Salt & black pepper 1 oz. black French truffles, chopped 1 whole, small black truffle METHOD: Melt 2 Tbsp. butter in stainless steel or copper pot. Once melted, add garlic & onions. Cook on med. to low heat until transparent. Add rice to pot and stir constantly with wooden spoon until rice is transparent. about 5-8 min. Add 3/4 cup chicken stock. Stir rice over med. to high heat until stock has evaporated. Repeat this process until rice becomes "al dente". (Risotto should be firm textured yet yielding to the tooth.) This will take approx. 20-25 min. The rice should be creamy and hold together. Remove from heat. Stir in remaining butter, truffles and thyme. Season to taste with salt & pepper. Keep in warm place. FOR THE SYRAH & CURRANT SAUCE 1 bottle Joseph Phelps Syrah 2 shallots, diced 1/2 inch 1/2 carrot, peeled & diced 1/2 inch 1 stalk celery, diced 1/2 inch 1 bay leaf 6 peppercorns 1 crushed juniper berry 2 sprigs fresh thyme 4 cups veal stock 4 Tbsp. whole butter, unsalted 1/2 cup black currants Melt butter in a pot over med. heat. Add shallots & celery, stir until slightly carmelized. Add bay leaf, juniper berry & thyme sprigs. Stir for 2-3 min. and add Syrah. Over high heat, reduce Syrah by 3/4. Add veal stock and reduce by 1/2 over med. to high heat. Strain sauce through fine meshed sieve. Discard vegetable matter. Season sauce to taste with salt & pepper. Add currants. Whisk in butter just before serving. FOR THE SQUAB Cook squab in 375 degree oven for 30-45 minutes or until medium rare. Remove from oven and let cool about 10 min. in a warm place. You can remove squab from bone or serve whole if you prefer. FOR THE SWEETBREADS 12 oz. fresh veal sweetbreads 3 cups water 1/2 cup white wine 1 stalk celery, rough cut 1 carrot, rough cut 1 onion, rough cut 3 black peppercorns 2 Tbsp. whole butter, unsalted Bring all ingredients to a boil in a pot. Turn down to medium heat. Add veal sweetbreads and poach until slightly firm, about 10Ð15 minutes. Remove from liquid and plunge into an ice bath until completely cooled. Once cool, remove membrane from sweetbreads and cut into small sized portions. Heat butter in hot sauté pan, season sweetbreads with salt and pepper. Sear on all sides until they are caramelized and crunchy. PLATING Warm plates in oven. Pour 2 oz. sauce around plate. Place small amount risotto in center of plate. Rewarm squab and place slightly left of risotto or on top if bird is deboned. Place 3 pieces of sweetbreads around each plate. Shave whole truffle in thin slices over each plate, randomly dispersing around. Sprinkle small amount of fresh chopped thyme around each dish. Serve warm.
Phelps Preferred Members: Present your membership card at Nine Restaurant and receive a complimentary dessert!
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