Tuesday, August 6, 2013

Bagel and Lox

Some dishes are just inherently fun and this is one of them, our whimsical tribute to bagels and lox.

Bagel and Lox
For the bagel component, we're using sliced and dehydrated bagels for a crisp, cracker-like effect. The lox is our own house-cured prosciutto of steelhead trout. I call it prosciutto for it is more akin to a country ham than it is to gravlax. We cure it for about a week, rather than a couple of days, and then hang it in front of a fan for another week to further desiccate it. At the end of this process, it becomes very much like a ham and like a good ham, it is intense and salty and full of umami and just a little goes a long way.

For garnishes, we have a honey-dill mustard, baby dill, tiny capers, salmon caviar, and the latest product to come from our ice cream machine: sour cream, caper, and dill ice cream. The creamy texture of this frozen sour cream is a lot of fun and is taking customers really by surprise and they're loving it.

Just having fun here with our re-imagining of a classic dish and our tribute to great delis everywhere.

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