Aroma Pairing MenuFinal ProjectMay 17, 2006

By Steve Dobozy

A bout five years ago I watched a documentary on a fine dining restaurant in San Francisco. The program highlighted the chef ’s

special focus on pairing particular dishes with a corresponding aroma, in order enhance the flavor and depth of the cuisine. It was this idea that inspired my final project. After researching the subject, I found that a persons’ smell is 40% to 60% of their taste, which more than solidified my final menu decision. I chose not to include any of the aromatic ingredients in the edible parts of each dish, enabling an element of pleasant surprise for the person enjoying the meal. I enjoy fresh ideas and innovative concepts in terms of cuisine, and I feel that aroma pairing has an important place in upscale fine dining menus, even to the point of having a dedicated aroma paring menu. My personal insight and inspiration is identified in the beginning of each dish description, in the “chefs notes” section. I would like to extend a special thanks to my brother, Brandin Aguayo, for the design and layout of this menu, and for spending time and energy with me on this final project; Thank You.

– Steve Dobozy

Micro Greens Salad 2Seared Sea Scallops 6Grilled Duck, Quail, and Foie Gra 10Artesian Cheese Plate 14Calvados Ice Cream 18Costing 22

Contents

Micro Greens Salad with seared Haloumi and a Lemon Thyme aroma, dressed with apple cider walnut vinaigrette and a toasted paprika oil

Chefs Notes Haloumi is a grilling cheese from Cypress, a semi-hard sheep’s milk cheese. My approach is a nice fresh clean flavor of nutty apples in the vinaigrette and a spicy earthiness from the toasted paprika oil. I paired this dish with a lemon thyme aroma to keep it bright and fresh and create and sensation that you are eating an herb salad.

ProcedurePaprika oil - Place paprika in a dry nonstick pan, place on high heat and toast, moving constantly. Once the paprika is toasted, cool down and place into a squeeze bottle. Pour safflower oil in squeeze bottle and shake. Let sit for a few hours, shaking whenever possible.

Vinaigrette - Reduce apple cider down to 50 ml in a small sauce pot and place in a blender. Peel apple, core, and cube. Place cubed apple in blender. Add apple cider vinegar to blender and blend on medium to liquefy the apple. Drizzle in the walnut oil with blender on low speed and season with salt and pepper to taste.

Aroma - Zest lemon and julienne. Pick leaves from thyme. Place both in small sauce pot and bring to boil with water. Strain into carafe and place lemons and leave in bowl on plate. Have server pour boiling lemon thyme water at table.

ServiceCut Haloumi into eight 1 oz. slices. Heat a sauté pan to a high degree and sear Haloumi on both sides. Dress salad while searing cheese and place in center of plate. Lean two pieces of cheese on micro greens and drizzle paprika oil around plate.

Ingredients for 4 Servings:

8 oz. Haloumi cheese4 oz. rainbow micro greens2 Tbs paprika powder50 ml safflower oil250 ml apple cider100 ml apple cider vinegar1 Granny Smith apple80 ml walnut oil2 lemons1 bunch Thyme500 ml waterSalt and Pepper to taste

2

Seared Sea Scallops with braised Fennel, Sugar Snap Peas, and Pancetta, Scallion Jasmine Rice, and paired with an Orange aroma

Chefs NotesSea Scallops are classically paired with orange so I knew the aroma pairing would work well. I am looking to accentuate the sweetness of the super fresh scallop so I used sugar snap peas and braised fennel. I didn’t want a smoky flavor to kill the sweetness, so I used pancetta instead of bacon. The parsley oil gives a nice earthiness, but is also clean and fresh.

ProcedureRemove muscle from scallop and rinse of any grit. Set scallops aside.

Vegetable - Cut fennel into macedoine size and place in large, very hot, sauté pan, only one layer deep. Brown with butter and oil. Once fennel is browned, add salt, pepper, and stock to come halfway up fennel, cover and cook slow. Stop cooking fennel just before it is soft and cool down. Break the tips off the sugar snap peas along with the string on the top and bottom. Anglaise the peas for 2 min. only, shock and cut on bias into similar size as fennel, set aside. Cut Pancetta in lardons and brown in sauté pan, set aside and reserve fat.

Rice - Emincer the white of the scallion and cut the green part on the bias to make diamonds. Melt butter in medium sauce pot and add white of scallion and cook just until translucent. Add rice and stir for a few minuets, then add salt pepper and water. Bring water to a boil, then reduce to a simmer and cover for 20 min. Take off heat and let rest 5 min., then fluff with fork. Just before service toss rice with green scallion and a bit more butter, adjust seasoning, pack in foil cup and place in low oven to keep warm.

Aroma - Zest and julienne oranges and place into bowl on plate. Boil wa-ter and oil and pour into teapot, have server pour into bowl on plate at table.

Parsley Oil - Remove as much parsley stem as possible and blanch leaves. Squeeze the leaves dry and place them in a blender. Add oil to blender and blend until parsley is liquefied. Strain through cheesecloth and chinois and put in a squeeze bottle.

ServiceGet large sauté pan very hot, add a bit of oil, and heat just until smoke forms. Season scallop and sear on both sides until nice and brown, they will only cook to a medium, which is desired. Heat a bit of pancetta fat in another sauté and toss peas, fennel, and pancetta in fat to heat through, season with salt and pepper. Drizzle parsley oil on plate then place formed rice onto plate. Place three scallops against rice and a pile of the vegetable next to both. Use a fennel crown as a garnish.

Ingredients for 4 servings

1 1⁄2 # Sea scallops (12 large) 1⁄4 # Pancetta 2 Fennel bulbs25 ml oil50 g butter250 ml chicken stock1⁄4 # Sugar Snap peas1 bunch Parsley100 ml Safflower oil2 oranges500 ml water2 Tbs orange oilSalt and Pepper to taste

Rice1 cup Jasmine Rice1 3/4 cup water5 scallions50 g butter

6

Grilled Duck, Quail, and Foie Gra, with beurre rouge and warm Frisse salad, paired with a pine forest aroma

Chefs notesThe vision behind this dish was a upscale BBQ in the forest. I wanted to use Foie Gra and knew that it would work with duck; I figured quail, being a tender game bird, would be a median between the two textures and flavors of the duck and Foie. I used the same aged sherry vinegar in the sauce and the dressing to tie the two together and the pomegranate polenta to pair with the foie, again tying the salad with the protein. I chose a frisse salad instead of a formal vegetable to lighten up the dish and try to bring an earthy spring freshness to the dish.

ProcedureMix all ingredients of marinade and place in cryovac bag. Cut quail in half so each portion has a leg and a breast and place in bag with marinade. Cryovac and let sit in refrigerator for at least two hours. Cut duck breast into 2 oz. pieces and score fat. Remove any visible vain from Foie Gra and slice into 4 - 1 oz. pieces, not to thin.

Polenta - Heat pomegranate juice and cream to a boil in separate sauce pots. Butter an 8 x 8 baking dish and cube the rest of the butter. Pour the polenta into the juice, off the heat, then into the cream. Stir polenta over medium heat for one minute then stir in remaining cubed butter, salt and pepper to taste. Turn into buttered pan and lay a piece of parchment paper directly on polenta, let cool. Cut cooled polenta into cubes and just before service dust with flour and deep fry.

Sauce - Cisele shallot and sweat in medium frying fan with a bit of butter and salt. Add wine and vinegar to pan and reduce to almost syrup. Reduce heart to low and whisk in the cold butter one cube at a time. Once all butter is incorporated season with salt and pepper and hold in double boiler.

Salad - Clean frisse and break into bite size pieces. Cut passion fruit and reserve seeds for garnish. Prepare toasted pine nuts for garnish as well. Wisk sherry vinegar and oil together and add salt and pepper to taste.

Aroma - Cut pine needles into small pieces and pine branch into thin disks. Boil water with needles and bark, strain and place needles and bark in bowl on plate. Pour pine infused water in tea pot and pour in bowl, on plate, at table.

ServicePlace skewer through center of duck and foie. Remove quail from marinade and fold, then skewer to make a flat surface for grilling. Brush the duck breast with oil, salt and pepper and place on medium high grill, then place quail on grill, after seasoning. Season Foie Gra well and grill, only one minute on each side, drain foie on paper towel. Heat vinaigrette in pan, wait until duck, quail and foie are cooked before adding frisse, toss in vinaigrette for 20 seconds and plate salad, then garnish with polenta cubes, pine nuts and passion fruit seeds. Plate grilled items and nap with beurre rouge.

Ingredients for 4 Servings:8 oz. duck breast [2 small or 1 large breast, skin on]4 oz. Foie Gra [four 1 oz. pieces]2 Quail, de-boned [except leg and wing bone]1 # butter, cubed100 ml aged sherry vinegar100 ml red wine Salt and Pepper to taste12 wooden or metal skewers

Marinade1⁄2 tsp red pepper flake1 tsp dried basil1⁄2 tsp dried rosemary100 ml olive oilPepper to tasteZest of one lemon.

Vinaigrette100 ml aged sherry vinegar 30 ml safflower oil 1 shallotSalt and Pepper to taste1 head Frisse100 g toasted pine nuts 1 passion fruit

Polenta 2 cups pomegranate juice1 cup heavy cream50 g butterFlour for dusting

Aroma 1 handful of pine needles1 thin pine branch, soft and alive500 ml water

10

Artesian cheese plate with mixed nut aroma, served with cranberry walnut raisin bread.

Chefs NotesI love cheese and love nuts with cheese so I figured the aroma of mixed nuts would pair well with earthy cheeses.

CheesesCypress Humboldt Fog, pasteurized goat from California. This cheese has a bloomed rind that develops over a foggy gray rind, it also has a layer of vegetable ash in the middle. It is tangy with a nice clean earth flavor and crumbly smooth texture.

Beemster Gouda Classic, pasteurized cow from North Holland.This Gouda is aged over two years from Dutch Beemster Polder Farms. It has a great pale orange caramel color with a few crunchy amino acids speckled through out and a wax rind. Beemster Gouda Classic has a great nutty taste and a wonderful firm, smooth texture.

Strathdon Blue, pasteurized cow from the Scottish Highlands.This blue is bursting with flavor, it has crunchy bits running throughout, a nice earthiness and a crumbly smooth texture. This blue has and amazingly round complex flavor with one of the most significant flavors being the spininess in the finish, almost like Cayenne Pepper.

Mixed Nut Aroma500 ml water1⁄2 cup of sliced almonds and 1⁄2 cup chopped walnuts.

ProcedureBring water and nuts to boil, pour into service carafe. Place a few uncooked nuts in the bowl that will be holding the aroma. Have server pour nut water at table.

ServiceServe with Cranberry walnut raisin bread. Garnish - Blackberries, cut in half, on plate. Green apple, sliced very thinly, splayed out artistically on the side of the dish.

14

Calvados, brown butter and tailed pepper ice cream, paired with a cherry aroma.

Chefs NotesI first thought of Calvados ice cream when I tried a prune Armagnac ice cream. Calvados is similar to Armagnac, and Cognac, but it is distilled from apples instead of grapes. I love apple ice cream so I thought I would try a Calvados ice cream and garnish it with apples. Tailed pepper is an ingredient I tried just for fun and ended up really enjoying. The tailed pepper, also called Cubab berries, is a bitter, fruity, mildly spicy pepper-corn, native to the East Indies and used mostly in Indonesian cooking; it adds a fruity, spicy, drying sensation in your mouth as you crunch down on it. The brown butter just sounded good and I had just learned a new technique to brown milk solids, making them taste like brown butter. I paired this ice cream with a cherry aroma to bring out the fruit in the pepper and in the Calvados.

Procedure First make the brown milk solids. Melt the butter in a large sauce pot and add the quart of cream. Turn fire on high and prepare to whisk for ten to twenty minutes strait. The butter and cream will boil and expand, looking like it will boil over, this is why you have to whisk constantly. After ten to fifteen minutes the milk solids will separate from the fat, scrape the bottom and corners of pan when this happens to dislodge any milk solids. Whisk milk solids until a dark brown color is achieved, strain through a chinois and cool browned solids on paper towels. Now flambé the 350 ml of Calvados until the flame goes out and let cool, then add the extra 50 ml to give the ice cream a hint of alcohol flavor. Make crème anglaise as normal by bringing milk, cream, vanilla bean, and 1 ⁄2 the sugar to a boil. Blancher the eggs with the salt and sugar then temper with hot milk mix. Once eggs are tempered, add them to the milk and cook until nappant. Strain crème anglaise and cool down. Crush tailed pepper and add to cooled crème anglaise, along with the Calvados and about 1 cup of browned milk solids. Stir well and churn in ice cream machine.Aroma - Bring cherry liqueur grenadine and water to boil in small sauce pot and then pour into a teapot.

ServicePlate Calvados ice cream in four small scoops, centered on one another. Place apple chips in a criss-cross pattern into ice cream edge. Have the server pour hot aroma at table, garnish with a sliced vanilla bean.

Ingredients for 16 Servings:(2 Quarts)

165 g sugar12 egg yolks675 ml milk450 ml heavy cream1⁄2 vanilla bean5 g salt1 Tbs tailed pepper350 ml Calvados + 50 ml 1 # butter1 qt. heavy cream100 ml cherry liqueur50 ml grenadine syrup250 ml waterApple chips

18

Micro Greens Salad Number of portions = 4 Cost per portion = 5.39Ingredients Cost per Unit Recipe Quantity Ingredient costHaloumi cheese 6.99/ 8 oz. pack One 8 oz. pack 6.99Rainbow micro greens 20.00/ 8 oz. pack 4 oz. 10.00Paprika 4.29/ can (40 Tbs) 2 Tbs 0.21Safflower oil 2.29/ L. 50 ml 0.11Apple cider 1.29/ L. 250 ml 0.32Apple cider vinegar 1.99/ L. 100 ml 0.20Granny Smith apple 2.99/ 4 pieces 1 piece 0.75Walnut oil 4.49/ 500 ml 80 ml 0.72Lemon 0.39/ piece 2 pieces 0.78Thyme 1.49/ bunch 1 bunch 1.49

Total Recipe Cost 21.57

Seared Sea Scallops Number of portions = 4 Cost per portion = 7.44Ingredients Cost per Unit Recipe Quantity Ingredient cost Sea Scallops 12.99/ # 1 1⁄2 # 19.49Pancetta 7.99/ # 1⁄4 # 2.00Fennel 1.49/ # 2 # 2.98Oil 1.29/ L. 25 ml 0.03Butter 4.00/ # (448 g) 100 g 0.89Chicken stock 0.73 / L. 250 ml 0.18Sugar snap peas 4.49/ # 1⁄4 # 1.12Parsley 1.00/ bunch 1 bunch 1.00Safflower oil 2.29/ L. 100 ml 0.23Orange 0.59/ Piece 1 piece 0.59Orange oil 4.49/ 20 Tbs bottle 2 Tbs 0.45Jasmine rice 2.49/ 17.6 oz. bag (4 cups) 1 cup 0.62Scallions 0.49/ bunch (15 pieces) 5 pieces 0.16

Total Recipe cost 29.74

CostingCertain ingredients (such as water, flour, salt, pepper, and others) are

considered nominal, and are not included due to their low or no cost nature.

22

Grilled Duck, Quail, Foie Gra Number of portions = 4 Cost per portion = 11.11Ingredients Cost per Unit Recipe Quantity Ingredient cost Duck breast 8.99/ # 1⁄2 # 4.50Foie Gra 62.94/ # 4 oz. 15.74Quail 6.00/ 4 pieces 2 pieces 3.00Butter 4.00/ # (454 g) 504 g 4.44Aged sherry vinegar 8.49/ 500 ml 200 ml 3.40Red wine 5/ L. 100 ml 0.50Red pepper flake 0.79/ 2.75 oz. (50 tsp) 1⁄2 tsp 0.01Dried basil 1.49/ 3 oz. (120 tsp) 1 tsp 0.01Dried rosemary 1.89/ 3 oz. (120 tsp) 1⁄2 tsp 0.01Olive oil 1.29/L 100 ml. 0.13Lemon 0.39/ piece 1 piece 0.39Safflower oil 2.29/ L. 30 ml 0.07Shallot 2.29/ bag (15 pieces) 1 piece 0.15Frisse 3.49/ head 1 head 3.49Pine nuts 4.99/ 1 ⁄ 2 # bag (224 g) 100 g 2.23Passion fruit 1.49/ piece 1 piece 1.49Pomegranate juice 4.49/ 2 1 ⁄ 2 cups 2 cup 3.59Heavy cream 2.99/ qt. (4 cups) 1 cup 0.75Polenta 1.59/ 9 oz. pack (3 cups) 1 cup 0.53

Total recipe cost 44.43

Cheese Plate Number of portions = 4 Cost per portion = 3.21Ingredients Cost per Unit Recipe Quantity Ingredient cost Cypress Humboldt Fog 17.99/ 16 oz. 4 oz. 4.50Beemster Gouda Classic 13.99/ 16 oz. 4 oz. 3.50Strathdon Blue 16.99/ 16 oz. 4 oz. 4.25Sliced almonds 1.89/ 8 oz. pack (4 cups) 1⁄2 cup 0.24Chopped walnuts 2.89/ 8 oz. pack (4 cups) 1⁄2 cup 0.36

Total recipe cost 12.85

Calvados ice cream Number of portions = 16 Cost per portion = 1.30Ingredients Cost per Unit Recipe Quantity Ingredient cost Sugar 1.49/ 2 # (896 g) 165 g 0.27Eggs 1.29/ 12 12 1.29Milk 0.99/ qt. (990 ml) 675 ml 0.68Heavy cream 2.99/ qt. (990 ml) 1440 ml 4.35Vanilla bean 8.00/ 2 pieces 1⁄2 piece 2.00Tailed pepper 2.29/ 1 oz. pack (10 Tbs) 1 Tbs 0.23Calvados 18.00/ L. 400 ml 7.20Butter 4.00/ # 1 # 4.00Cherry liqueur 5.39/ L. 100 ml 0.54Grenadine syrup 3.00/ 500 ml 50 ml 0.30

Total recipe cost 20.86 24

Designed ByBrandin Aguayo

PhotographySteve Dobozy

FontAdobe Caslon Pro12, 14 pt. Small Caps9 pt. Regular

Paper StockFox River Paper Co. - Starwhite; 105# Flash Blue SmoothGilbert Paper Co. - Gilclear; 28# Vellum Brushed

FinishCMYK laserjet heat fusedHand cut sheetsCoil-bound clear