OJAI VALLEY INN
Levon Wallace, Andy Arndt & Amy Allen, Public Relations
Executive Chef Andy Arndt, Ojai Valley Inn and Spa
Recently appointed Executive Chef, Andy Arndt along with Sous, Levon Wallace came to the set amply prepared, literally blowing us away with a trio of earthy culinary delights heralding their style as “Ojai Harvest Cuisine”. Andy believes in “buying local”, shopping various farmers markets and ranches for cool, unique product to build an interesting dish around for presentation in each of the four restaurants located throughout the property. Andy tells us the Inn is already 4 Star and that they are collaborating heartily on the 5th Star. Working side by side these two talented artists mesmerized us with a seared Bay Scallop and teeny pan roasted vegetable fondue whimsically floating in an amazing burnt orange jus….adorned with a candescent, house dried heirloom orange wheel, and a sweet little dusting of homemade orange powder….this dish was really not all that complicated, just smart, working beautifully. Next up was an intriguing Crab Stuffed, Caviar Topped Woven Cucumber Pillow followed by Pan Roasted Shelton Chicken with Brussels Sprouts, Pancetta and Black Walnuts. Wine maker, Adam Tolmack from Ojai Vineyard paired all three dishes perfectly. Thanks, Andy, Levon and Ms. Amy Allen, Asst. Public Relations Dir. for sharing!
Cooking, Tasting with the gang, Sous Levon.....
Crab Stuffed Cucumber Pillow |
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INGREDIENTS:
1 cucumber English sliced thin length wise
4 oz crab meat dungeonous
1 shallot finely diced
1 bunch chives finely diced
Meyer lemon juice and zest
Extra virgin olive oil
Salt and pepper
Crème Fraiche 1 cup
American caviar 1 oz
Golden caviar 10z
Vodka 4 oz
Micro fennel and basil ¼ lb
METHOD:
Combine crab and diced shallot, chive and Meyer lemon zest and juice
Oil and season to taste.
Reserve in stainless bowl and refrigerate
In another bowl
Mix crème Fraiche 1 cup
2 tbs vodka
American caviar
Salt and pepper
Reserve
On plastic wrap
Lay cucumber on plastic and layer in lattice pattern
Fill center of cucumber with 3-4oz crab mix
Fold over in same lattice pattern
Turn over
In chilled bowl
Spoon in 2 oz of caviar crème Fraiche in circle
Lay pillow on top of crème Fraiche
Garnish with American caviar quenelle
Finish with micro green
Pan Roasted Shelton Chicken Breast w/Brussels Sprouts, Pancetta & Walnuts |
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INGREDIENTS:
2 EA Shelton Chicken Breasts (10 oz ea)
2 cups of shaved Brussel sprouts (pref baby)
2 tbs chopped pancetta( Italian bacon)
1 tbs chopped walnuts
1 tbs finely chopped shallots
2 tbs olive oil
1 tbs whole butter
2 cups of dark chicken jus
1 tsp chopped thyme
METHOD:
Pre heat oven to 350
In Sauté Pan add olive oil and bring up to medium heat
Salt and pepper skin side of chicken breast
Place skin side down in sauté pan and cook till golden brown skin
Remove from heat and place into oven for 8-10 minutes till firm
In sauté pan add butter and bring to medium high heat
Add pancetta and shallots
Cook till golden brown
Add Brussel sprouts and cook till soft and green
Add walnuts
Stir and season with salt and pepper
Mix in fresh copped thyme
Remove chicken and take out of pan
In large pasta bowl place vegetable and pancetta mixture in mound in center of plate
Place chicken breast skin side up on vegetable mixture.
Around rim of bowl dark chicken jus and finish with remaining fresh thyme.
Burnt Orange Fondue
FONDUE INGREDIENTS:
6 Oranges cut in half and grilled till char
1 lb butter
2 tbs water
Salt and white pepper
PROCESS:
Remove oranges after char and juice
Reduce juice till syrup
Reserve
FONDUE:
In Small sauce pan bring 2 tbs water to boil
Whisk in butter and must all combine
Add orange juice syrup
Season with salt and pepper
Reserve Fondue in double boiler
FOR DISH:
3 Bay Scallops
3 ea baby carrots (blanched)
3ea baby turnips (blanched)
4 ea fingerling potatoes (blanched) and cut into rounds
2 tbs micro mix greens
1 Pinch orange dust (boil peels in simple syrup and dry overnight and blend till dust)
Sear Scallops on one side till golden brown in hot sauté pan till golden brown (3 minutes)
In same pan add 1 tbs butter and all baby vegetables
Season with salt and pepper
Remove and place scallops and vegetables on paper towels
On large dinner plate arrange scallops and vegetables in a whimsical fashion
Finish with Orange Fondue and Sprinkle dust and Micro green across plate
