For one night only, we transform the Luc dining room into a Rovers-esque space serving a 7-course tasting menu and wine pairing. Prepared by Thierry Rautureau, The Chef in the Hat and our team, these pop up dinners are not to be missed.Read More
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From Chef Thierry's cookbook, Rover's Recipes from Seattle's Chef in the Hat. Co-authored with Cynthia Nims. This original recipe is served along side a Cannellini bean salad, but you can use this pork belly in sandwiches, over polenta or with a simple green salad.Read More
Sunday, October 31, 2010 Enjoy dinner at LUC in-costume on Halloween! Our LUC Crew will be dressed as "Dead Celebrities" and we encourage you to visit us in-costume an you could be the winner of a LUC gift card. The LUC Crew will be your judges and the winners will be posted on LUC's Facebook Page!
We look forward to seeing you in-costume!
PS: Rover's will be closed Sunday, 10/31
Wild Mushroom Salad with Potato Galette, Roasted Shallots, and Pecans Season: Fall
4 whole shallots plus 2 teaspoons minced shallot
3 tablespoons plus 2 teaspoons olive oil
2 teaspoons thyme leaves plus 1/4 teaspoon minced thyme
Salt and freshly ground black pepper
2 Yukon Gold potatoes (about 8 ounces each)
3 tablespoons clarified unsalted butter
3 tablespoons unsalted butter, plus more if needed
8 to 10 ounces mixed wild mushrooms (such as chanterelle, hedgehog, lobster, honey and/or cauliflower mushrooms), cleaned, trimmed, and thinly sliced
Pinch minced garlic
1/4 cup cherry vinegar or red wine vinegar
2 teaspoons minced chives
1/2 cup pecan pieces, toasted
Preheat the oven to 375°F.
Trim the root ends from the whole shallots. Set the shallots in the center of a large piece of foil, drizzle with 2 teaspoons of the olive oil, sprinkle with 1 teaspoon of the thyme leaves, and season with salt and pepper. Wrap the package up securely and roast until tender, 1 to 1 1/4 hours. Set the packet aside to cool.
While the shallots are roasting, peel the potatoes and cut them in 1/16-inch slices with a mandoline or a knife. Put 2 tablespoons of the clarified butter in a large bowl and add the remaining 1 teaspoons of the thyme leaves with a good pinch each of salt and pepper. Add the potato slices and toss well with your hands, separating the potato slices so that they are each evenly coated in butter and seasonings.
Heat the remaining 1 tablespoon clarified butter in a medium ovenproof skillet, preferably nonstick, over medium heat just until warm. Take the skillet from the heat and arrange the potato slices overlapping in the skillet, starting with the larger slices around the outside edge, working toward the center with the smaller slices, making 1 even layer. Cook the potatoes until lightly browned, 5 to 7 minutes. Drain off excess fat from the skillet into a small dish. Flip the potato cake onto a plate or an unrimmed baking sheet, then carefully slide it back into the skillet to cook until the bottom is browned and the potato is tender, about 5 minutes longer. Set aside in the skillet.
Heat the butter in a large skillet over medium-high heat until it is melted to medium brown and slightly nutty smelling. Cook each mushroom type individually, each with a pinch of salt and pepper, then transfer them to a large bowl, adding more butter to the skillet as needed. Firmer mushrooms may take 5 to 7 minutes, more tender mushrooms just 2 or 3 minutes. When all the mushrooms have been cooked, return them to the skillet and add the minced shallot, minced thyme, and garlic, and continue cooking until well blended and aromatic, 1 to 2 minutes. Transfer the mushrooms to a bowl, reserving the skillet.
Add the vinegar to the skillet and bring to a boil over medium-high heat. Boil until reduced by half, 2 to 3 minutes. Whisk in the remaining 3 tablespoons olive oil, then take the pan from the heat and strain the dressing over the wild mushrooms. Add the chives and toss to evenly mix. Peel away and discard the skin from the roasted shallots, then cut them into quarters.
To serve, cut the potato galette into 4 wedges and set them in the center of warmed plates. Scatter the roasted shallot pieces and toasted pecans around the galette. Spoon the mushrooms onto the potato, flattening to an even layer, leaving excess vinaigrette behind in the bowl. Drizzle the vinaigrette around the salad and serve right away.
Makes 4 servings
The Chef In The Hat™
Rover’s Cookbook © 2005
If a penny was a nickel and a nickel was a dime…Il Bruciato is Guado al Tasso without dropping poor old Benji. Antinori’s Il Bruciato is amazing. The cepage is cabernet sauvignon, merlot and syrah. The funny thing is that Vinny drinks more like cabernet franc. Less red fruits and acid, and more mushrooms and earth. I was surprised that a self proclaimed French man…i.e. Chef Thierry was quite fond of it; a true revelation.
Jeff, Abe and Washington and a few of his twins will pick you up a bottle of this Frenchy whom is masking as an Italian. Francophiles’ are rumored to drink this wine in musky closets and hidden dark cellars! Once the word is out, this wine will suck masses into belief or at least transition them from their corrupted biased beliefs. Even the macho Jersey Guidos whom are secretly praying for proposition 8 in Cali are craving for bottles to enjoy with their 1st cousin/girlfriend’s(?) and/or their down-low’s. Granted a bunch of self obsessed and truly confused hoodlums can’t be wrong if they only drop the, "champagne of beers" (Miller Highlife) and Jägermeister. I can only imagine what would happen if George, Thomas, Abe, Paul and even Jesus caught wind of the state of affairs that plagues contemporary culture.
All that said, Antinori’s Il Bruciato is far from a second label and far from being on par with all that kitschy crap. The juice is great and in these provocative times we need to enjoy something of substance without veils.
Take a moment to check out Chef Thierry's new Wikipedia page! Our office assistant Tyler has included a bio, headshot, career highlights, numerous awards and information on our restaurants: Rover's and LUC. Stay tuned for new content, pictures and media!
August 2, 2010 from 6p.m. to 9p.m. at Tom Douglas’ Palace Ballroom. Foodportunity is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers and all food-passionate people.
Besides Chef Thierry Rautureau participating with LUC and serving Beef Tongue Sanwiches, other restaurants, chefs and food personalities include:
Ethan Stowell (Anchovies & Olives, How to Cook a Wolf and Tavolata), Tamara Murphy (Elliott Bay Café), Amy Pennington (author of, “Urban Pantry”), Matt’s in the Market, Restaurant Zoe, and many more!
The “speed networking” session, hosted once again by KOMO Restaurant Reporter and Seattle Weekly food writer, Julien Perry.
Early Bird Admission is $25 (including all fees) General Admission is $30 (including all fees), through Brown Paper Tickets . Buy tickets early as all past events have sold-out.
This has always been such a fun event to be a part of and we are looking forward to participating once again.
Hope to see you there!
Looks like Chef Thierry had great time at Tom Douglas' Culinary Summer Camp. The 5-day camp extravaganza of culinary classes, challenges, Chef demos and lots and lots of fun. Chef Thierry did a demo of Chilled Heirloom Tomato Soup with Avocado and showed off some dance moves that had the campers seriously impressed. Check out the Tom Douglas Blog for more highlights.
To give our Kitchen a free rein on their creativity, we have replaced the Taste of LUC Menu with a menu we have happily coined: Rover’s Discovery Menu. The menu is of the moment and uses the bounty of seasonal ingredients that the Pacific Northwest offers. Menu items include: Thai Snapper with Potato Rissole and Roasted Leg of Lamb with Rosemary Sauce.Read More