As summer slowly rolls to a close and we find ourselves switching our menu over to fall flavors, here is a final farewell to some of the more colorful dishes we served this season at Fredrick’s.
“Cali’s Best”
This sushi roll was designed as a play on the ubiquitous California Roll, but with a few tweaks to really showcase some of California’s best loved ingredients. The Roll was filled with dungenous crab, cucumber, avocado, and topped with thin slices of strawberry and wasabi Tobiko. The plate was sauced with a mirin-strawberry emulsion.
“Tropic Thunder”
The Tropic Thunder was this summer’s vegetarian/vegan sushi roll. In the center were strips of pineapple, jicama, avocado, cucumber, strawberry and mango. It was rolled in sesame seeds and topped with cantaloupe “caviar.” The caviar was made using a technique called “ionic spherification” with fresh cantaloupe juice, Sodium Alginate, and a Calcium Chloride Bath. The finished product is a small sphere with a liquid center that very closely resembles trout row.
“Melon Mint Gazpacho”
The Melon Mint Gazpacho was a chilled, refreshing soup that was accentuated with classical flavor pairings to really celebrate the melons of summer. The broth was mixed with mint simple syrup and served with frozen melon balls, blackberries and togarashi. If you’d like to see the method used for making this dish, you can check out this video.
The Mirin Braised Shortrib was our answer to serving a braised dish in the summer time. Usually only reserved for colder months, we lightened up the dish by first braising the shortrib in a mixture of mirin and duck stock and then served it over a chunk of seared watermelon. A “hard sear” on the watermelon changes the flavor profile immensely, making it much more savory, almost like a piece of meat itself. To round out the plate we added a Honeydew-Macademia Nut Pesto, pickled watermelon rind and fresh arugula.
The final farewell goes to our Pan Roasted Salmon. Served with a roasted vegetable ratatouille and garlic thyme emulsion, this dish ended up being the top selling entree all summer long. I’ll definitely miss this dish, but with the Fall menu in full swing starting Tuesday, we’ll have all sorts of new favorites to miss once winter rolls around.
Goodbye Summer, we’ll see you next year. Be sure to come into Fredrick’s next weak to sample the new fall menu, and stay tuned for more pictures, posts and recipes.
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