Don Silvers

Dinner

Smaller Plates

Syrah's Citrus Marinated Mixed Olives

Soup of Today

Chilled White Corn Soup Chives & Candied Bacon

Syrah Simple Mixed Green Salad Mixed Greens, Cucumber, Toasted Cashews, Champagne Vinaigrette

Roasted Beets Smashed Avocado, Pistachios, Goat Cheese, Pressed Beet~ Sherry Vinaigrette

Yukon Gold Potato Dumplings White Corn, Pancetta, Shiitake Mushrooms, Parmesan Broth

A Study in Summer Squash Ricotta Stuffed Blossom, Ratatouille Stuffed Sunburst, Zucchini with Pumkinseeds

Fennel Dusted Crispy Sweetbreads Green Beans, Farro, Pickled Cherries, Fennel Pollen

Josh's Crab Cakes (2 ea.) Sugar Snap Pea and Radish Slaw, Malt Vinegar Aioli

Sonoma Foie Gras "Peaches and Cream"

Seared Foie Gras, Basil Biscuit, Poached Peach, Riesling Cream

Fromage--trois

Larger Plates

Pan Roasted Liberty Farms Duck Breast Fregola, Pistachios, Celery, Apricot Mostarda, Golden Balsamic Gastrique

Roasted Rocky Jr. Chicken Breast Fingerling Potatoes, Romano Beans, Bacon, Sweet Onion Soubise

Grilled Filet Mignon "Mirepoix" Carrot Puree, Slow Grilled Torpedo Onions, Celery~ Pt. Reyes Blue Cheese Salad

Grilled Lamb Sirloin Eggplant~ Potato Puree, Warmed Summer Beans, Chimichurri

California White Sea Bass Red Flannel Hash, Beet Beurre Rouge, Pea Shoots, Fresh Horseradish

Grilled Pork Tenderloin Sweet White Corn Polenta Cake, Garlicky Escarole, Piquillo Pepper Coulis

Beluga Lentil Risotto Summer Vegetables, Mascarpone, Fines Herbes Salad

Something from the Sea, Lake, or Stream

Chef~ Owner - Josh Silvers ..........Chef de Cuisine - Jamil Peden

205 5th Street. Santa Rosa CA 95401 707-568-4002

Chef's Tasting Menu~ At the Chef's Whim, and For the Entire Table Only Please

Four Courses

Four Vegetarian Courses

Seven Courses

To be poor is a state of mind, to be broke is a state of time.

Crust

2 bunches green onions, white and light green parts only, minced (1/2cup)

2 Tablespoons of black sesame seeds, toasted (see note)

1 cup Pankow rice bread crumbs

1/2 cup rice flour

1/4 teaspoon freshly ground black pepper

1 Tablespoon granulated garlic

1 teaspoon kosher salt

One 3/4 inch piece ginger, peeled and minced (2 teaspoons)

For the Fish:

Four 6-ounces skinless catfish fillets

1 cup rice flour, spread in a shallow bowl

4 large egg whites, lightly beaten in a shallow bowl

1/4 cup mild vegetable oil, such as peanut

1 1/2 recipe cups Green Curry-Coconut Sauce (recipe follows)

4 teaspoons black sesame seeds, toasted

Combine the crust ingredients in a shallow bowl and mix well. Dredge the catfish fillets in the rice flour, and shake off any excess. Dip them in the egg whites. Dredge the fillets in the crust mixture.

Heat a large nonstick saute pan or frying pan over medium heat. Add the oil and heat it, about 2 minutes. Add the fish and cook, turning it once with a large wide spatula, until the crust is golden and the fish is opaque through, about 4 or 5 minutes on each side. Remove the fish to paper towels and pat dry.

Ladle the Green Curry-Coconut Sauce onto plates. Place 1 catfish fillet on each plate, sprinkle the black sesame sees onto the sauce, and serve immediately. Pass any remaining sauce separately.

Green Curry-Coconut Sauce

1/2 cup mild vegetable oil, such as peanut

Green Curry Paste

3 cups chicken stock or Shrimp stock

1 cup unsweetened coconut milk

2 Tablespoons cornstarch

2 Tablespoons water

Heat a medium-size nonreactive saucepan over low heat. Add the oil and heat it, about 2 minutes. Add the curry paste and cook, stirring constantly with a wooden spoon, for 2 minutes. The paste tends to burn quickly.

Increase the heat under the saucepan to medium and stir in the stock. Once the liquid begins to boil, reduce the heat again to low and simmer until the stock reduces by one-half, about 30 minutes.

Stir in the coconut milk; continue cooking and stirring over low heat until the sauce boils, about 5 minutes.

Meanwhile, in a small bowl, mix together the cornstarch and water. Just before the sauce comes to a boil, whisk in the cornstarch mixture. Let the sauce simmer over low heat for 1 minute. Serve warm.

Note: If the black sesame seeds are not already toasted, toast them by baking them at 350 for 5 minutes.

DUXELLES pronounced (deu-SEHL)

A mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste. It's used to flavor sauces, soups and other mixtures, as well as for a garnish.

1/2 head lettuce

1/2 bunch watercress

1 small bunch chicory

1/2 head romaine

2 medium sized peeled tomatoes

2 roast-chicken breasts

1 cup Brown Derby French Dressing(recipe below)

6 strips bacon

1 avocado

3 hard-boiled eggs

2 tablespoons chopped chives

1/2 cup grated Roquefort cheese

Cut lettuce, watercress, chicory, and romaine in fine pieces and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange in strips across the salad. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling with chopped eggs, chopped chives and grated cheese. Just before serving drench with French dressing. (Serves 4-6)

Old Fashioned French Dressing

1 cup water

1 cup red wine vinegar

1 teaspoon sugar

1 clove chopped garlic

juice of 1/2 lemon

2 1/2 teaspoons salt

1 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1 tablespoon English mustard

1 cup olive oil

3 cups salad oil

Blend all ingredients except oils. Add olive oil and salad oil. Mix well. Chill and shake thoroughly before serving on salad. Makes 1 1/2 quarts.

Extracted from the Brown Derby Cookbook and sent with the compliments of Mary McAdo and Bingo.

I have decided to post some fun menus from time to time that are sometimes unusual but very interesting.

This menu is from a Paris restaurant during the siege in the Franco-Prussian War (Reproduced verbatim)

December 25, 1870

99th day of the siege

Hors D'oeuvres:

Butter- Radishes - Stuffed Donkey' Head - Sardines

Soups:

Puree of Red Beans with Croutons

Elephant Consomme

Entrees:

Fried Gudgeons - Roast Camel English Style

Jugged Kangaroo

Roast Bear Chops with Poivrade Sauce

Roasts:

Haunch of Wolf, Venison Sauce

Cat flanked by Rats

Water-cress Salad

Antelope Terrine with Truffles

Mushrooms Bordelaise

Buttered Green Peas

Side Dish:

Rice cake with Jam

Dessert:

Gruyere Cheese

Wines:

First Service:

Sherry

Latour Blanche 1861

Ch. Palmer 1864

Second Service:

Mouton Rothschild 1846

Romanee Conti 1858

Bellenger frappe

Grand porto 1827

Coffe and Liqueurs

Cafe Voisin, G Braquenas, 261, rue Saint-Honore

3/4 pound pasta dough

1 pound chanterelles

5 tablespoons unsalted butter

4 sprigs fresh thyme leaves

2 medium shallots, minced

Salt

Freshly ground pepper

1/2 cup heavy cream

2 eggs

1 tablespoon extra-virgin olive oil

1 cup double-strength Chicken Stock or Duck Sock

1 tablespoon fresh Italian parsley, finely chopped

Clean the chanterelles with a soft brush or a clean, damp cloth. Reserve 12 small chanterelles or, if the mushrooms are large, cut 3 of them into quarters and reserve. Coarsely chop the remaining mushrooms.

Heat a heavy saute pan and add 1 tablespoon of the butter. In it saute the chopped mushrooms with half the thyme, the shallots and a little salt and pepper over moderate heat until the liquid evaporates. Add the cream and reduce it to a thick puree. Remove the pan from the heat and stir in 1 of the eggs until well combined. Season to taste with salt and pepper.

Beat the remaining egg lightly to make an egg wash. Then, on a floured surface roll out the pasta dough in 2 sheets as thin as possible. Brush 1 of the sheets with some of the egg wash.

Using a teaspoon, space evenly 24 small mounds of the chanterelle mixture on the egg-washed pasta. Cover with the second sheet of pasta and press the dough down around the mounds of chanterelle mixture to seal the dough

Cut the ravioli into two-inch squares with a special ravioli cutter, a pastry wheel or a sharp knife and transfer the packets to a baking sheet heavily dusted with semolina and refrigerate until needed (maximum of 2 days)

Bring a large pot of water to a boil with a little olive oil.

As the water heats, season the reserved chanterelles with olive oil, salt and pepper. Then grill them over charcoal or saute them over very high heat for 4 to 5 minutes. Reserve.

In a saucepan reduce the stock by half. Add the remaining thyme leaves, the remaining butter and salt and pepper to taste.

Add a little salt to the boiling water, then the ravioli and cook them for 4 to 5 minutes. Drain and rinse quickly under hot water. Add the ravioli to the sauce, bring it to a simmer and remove it from the heat.

Presentation: Divide the ravioli and sauce among heated soup dishes. Garnish each serving with some of the grilled chanterelles and a little of the chopped parsley. Serve immediately.

Note: When selecting mushrooms, make sure they are firm and dry.

Dressing

1 shallot finely chopped

1 Tablespoon grainy mustard

2 Tablespoons fresh lemon juice

2 Tablespoons balsamic vinegar

1/2 cup olive oil

Salt and freshly ground black peper

Salad

1/3 cup walnuts coarsely chopped

4 slices pancetta, coarsely chopped

1/2 pound mixed salad greens

2 roasted beets cut into matchsticks

1/4 cup crumbled feta cheese

Prepare the dressing: In a small bowl, combine the shallot, mustard, lemon juice and balsamic vinegar, and whisk to blend. Slowly add the olive oil, whisking until blended. Add the salt and pepper and taste for seasoning. Reserve.

Prepare the salad: Heat a skillet over medium heat. Add the walnuts and toast, tossing often, for 2 to 3 minutes, or until they begin to brown slightly. Remove from the heat and set aside. In the same skillet, saute the pancetta over medium heat, turning to cook evenly, for about 5 minutes, or until browned and crisp. Using a slotted utensil, transfer the pancetta to paper towels to drain.

Place the salad greens in a large bowl. Drizzle half of the dressing over the greens and toss to coat evenly. Arrange the salad greens on individual plates. Decorate with the beets and finish with the toasted walnuts, pancetta, and feta. Serve the remaining dressing on the side. Serves 4-6

Have the chops cut from the prime part of the meat about an inch in thickness. Heat a spider smoking hot so as to brown the chops instantly when they go in.

Cover and fry rapidly for a minute, turn and fry the other side, then remove to a cooler part of the stove and cook each side ten minutes.

Pork should always be cooked slowly and thoroughly. Put the chops on a platter, season, and set in the oven to keep hot.

Put a level teaspoonful of flower into the spider with a salt-spoonful of salt and a dust of pepper, stir the grease and brown sediment well into the flour, cook a moment, and add half a cupful of good, rich milk; stir till it is smooth, creamy gravy and pour over the chops.

Pork tenderloins should be cut in pieces of uniform size, and a quarter of a pound of fresh fat pork should be allowed for each one. Make gravy as directed for the chops.

This dish is about fresh, flavorful vegetables. If your ingredients are second-rate, don't bother making it, as it has little else to fall back on for flavor. Check the salt level once the pasta has been tossed with the sauce and add plenty of freshly ground black pepper and freshly grated Parmesan before serving.

Salt and freshly ground pepper

3 tablespoons best-quality olive oil

3 tablespoons unsalted butter

2 medium zucchini or summer squash cut into 1/2 inch pieces (about 3 cups)

12 ounces medium white mushrooms, stemmed, wiped clean, and quartered (about 3 cups)

3 medium garlic cloves, finely minced

3 firm but ripe plum tomatoes(about 1/2 pound), cut into 1/2-inch pieces

1 pound dry pasta, fettuccine preferred

1 1/2 pounds asparagus, tips cut diagonally into 1-inch pieces(use only the first 3-4 inches from the spear; you should have about 2 cups

1 cup of fresh or frozen peas

1/3 cup thinly sliced fresh basil

Freshly grated Parmesan cheese

Bring 4 quarts of salted water to a rolling boil in a large pot over high heat. Set a large (at least 12 inches in diameter) saute pan with a lid over medium heat. When hot, add the oil and butter and when the butter stops foaming, add the zucchini and mushrooms. Stir to coat with the oil-butter mixture, cover and cook for 5 minutes. Remove the lid and add the garlic; stir, and cook, uncovered for 1 minute longer. The zucchini and mushrooms will be softened some but not fully cooked. Add the tomatoes and salt to taste, turn off the heat, and stir to combine. Allow to sit uncovered while the pasta and remaining vegetables are prepared.

When the water is at a rolling boil, add the pasta and cook until al dente. Five minutes before the pasta is finished cooking, add the asparagus. Two minutes before the pasta is finished cooking, add the peas. (The water should not stop boiling with either addition.) Turn the burner under the saute pan to medium.

Drain the pasta for 15 seconds in a colander without shaking and empty the contents into the saute pan. Using two large spoons or a pair of tongs, combine the contents while sauteing for 2 minutes. Remove from the heat and stir in the basil. Adjust the seasonings, adding salt to taste. Serve immediately topped with pepper to taste and lots of cheese.