Anthology

Deconstructed Lobster Rolls & More

By Casey Pukl

There’s no time like the summer to sit back, relax, and eat some amazingly fresh seafood. Whether you’re on the East Coast, West Coast, or somewhere in between, the summer is a great time to enjoy all that the sea has to offer! This week, Executive Chef Kristen Burman has taken full advantage of great ingredients and created two savory summer dishes for our menu!

Lobster Roll 
Shrimp & Scallop Mousseline, Baby Fennel, Saffron Aioli, Brioche Toast

Having spent 4 years in Boston, I’m a big fan of the traditional New England favorite, the lobster roll. However, I’m well aware that there are plenty of people out there who have no idea what this delicious roll of tender lobster is, and there are avid diners who have never experienced its amazing glory. Fortunately Burman is bringing a little piece of this East Coast tradition out to the West Coast.

“Traditionally, the lobster roll is made up of lobster and mayonnaise rolled up in a hot dog bun. Some people get a little crazy with it, but that’s the basic gist,” she explains.

The Anthology version is loosely translated into a decadent and somewhat deconstructed interpretation. Burman starts with a mixture of fresh shrimp and scallops pureed with a bit of egg white and heavy cream. Once the puree is smooth, it is added to some chopped freshly cooked lobster meat and chopped tarragon.

Next, Burman quenelles (poaches) the mix with spoons into simmering water. Once they simmer for a few minutes, the pieces are placed in a sheet pan to cool.

To plate the dish, Burman first blanches, then sautees baby fennel. She then sauces the plate with the saffron aioli, places the toasted brioche on the bottom, then tops with the quenelles and fennel.

Not only is the presentation stunning, but the flavors of this dish come together seamlessly.

Whole-Roasted Loup de Mer 
Caramelized shallots, Succotash, Heirloom Tomato Butter Read the rest of this entry »

An Interview with AJ Croce

By Casey Pukl 

Rolling Stone Magazine has called him “One of the greatest young songwriters,” and there’s not much of an argument against that. AJ Croce was born to write.

Born to legendary singer/songwriter Jim Croce, AJ has not only released several records of his own material over the last twenty years, but he’s now performing tributes to his late father. Croce is now living back in San Diego, and looking forward to playing for his hometown crowd. Read on to find out what his latest projects are, his personal favorite songs to play, and just what he thinks is the most important part of writing a song.

CP: What have you been up to these days?

AC: I’ve got a new CD that came out this year that’s called “Further On”, and it already came out in Europe, but it’ll come out in the states in the fall. I’m also going in to record a new record in the fall as well. Also, Steve Poltz and I have a song that’s actually being turned into a a graphic novel called, “Sewing Machine”. I’ve also been doing a lot of co-writing with different folks, you know, the usual. Read the rest of this entry »

An Interview with Phil Perry

By Casey Pukl

In an interview, I’m typically the one asking the questions. This is not at all the case when talking to the one and only voice— Phil Perry. I should’ve known that I was in for a unique chat when his wife emailed me prior to our interview to tell me that Phil was unlike anyone I had probably ever spoken with. “He’s just a musical genius… nothing more, nothing less.What he does to a song or to an audience is as normal as breathing in or out. You’ll see,” she wrote. Lill, you were absolutely right. For the rest of our blog readers, you’re in for a serious treat.

Perry is a huge slice of American musical history. From his early time as a member of The Montclairs to his continuing successes as a singer, songwriter, and performer, Perry has stood far out from the rest. His extensive discography includes 8 solo albums and countless credits on other performers’ records. Read on to find out who he credits with his gift, what his thoughts are on the ever-evolving music industry, and what he thinks the ultimate poetic justice would be. Read the rest of this entry »

Life is Just a Bowl of…

By Casey Pukl

You guessed it— cherries! And my oh my, have we got a ton of ideas for you today! From crispy sweetbreads to cheesecake and beyond, one thing is clear: the Anthology staff loves cherries. This week, let’s just dig right into it!

Crispy Veal Sweetbreads
Sweet Pickled Cherries, Chanterelle Mushrooms, Truffled Bordelaise

If you’re a fan of sweetbreads, this dish is the perfect showcase for their awesomeness (yes, that’s a word). If you’ve never had sweetbreads, don’t be alarmed by the description, and take a chance.

“Sweetbreads are the thymus gland of a baby cow,” explains Executive Chef Kristen Burman. “Sweetbreads are also super delicious.”

To prepare this dish, first Burman recommends soaking the lobe of sweetbreads overnight in milk.  Then, rinse it in water, and poach it very slowly in seasoned chicken stock until it has the firmness of jello. To test, see if it springs back when pressed gently. Then, cool it down in the stock by putting the pot directly into an ice bath.

Once it has cooled, separate it into pieces, and lay the pieces on a paper towel to dry them off. Next, toss the pieces in seasoned flour and sautée them with chanterelle mushrooms until they’re golden brown. Add sweet pickled cherries (to pickle your own cherries, simply poach them in white balsamic vinegar & sugar) and serve over a bit of truffled bordelaise.

Roasted Cherry Cheesecake
Brandy Macerated Cherries, Coffee Cheesecake, Cherry-Vanilla Ice Cream

Pastry Chef, Jamie Crone, also wanted to showcase this week’s ingredient in an incredible display of dessert artistry. I nearly died and went to food heaven when I walked into the kitchen and smelled coffee cheesecake, and it only got better from there. While this dish has many components, it is totally worth the time and effort.

To start, Crone recommends roasting the cherries tossed with sugar, brandy, and orange zest for about 25 minutes, stirring every now and then.

Next, Crone recommends making the cherry-vanilla ice cream. Start by scalding milk, cream, and vanilla bean. Temper with a mixture of eggs and sugar. Cook on low until thickened. Add some of the roasted cherries, and freeze in your ice cream maker according to the manufacturer’s instructions.

Then you’ll be moving onto my favorite part, the cheesecake. Crone’s cheesecake is cream cheese and sour cream based. Whip the cream with sugar to soften, scraping down the sides of bowl to avoid lumps. Add your eggs gradually, and then add coffee extract to taste. Fill your molds with the mixture and bake at 250 degrees for 30-40 minutes or until the cakes no longer jiggle when pan is tapped. Refrigerate to set.

Once the cheesecakes are in the oven, cover some espresso beans in dark chocolate and let set.

If you’re still amped and feeling strong in your kitchen, whip up a little devil’s food cake. This will serve as the base for your ice cream. To plate the rest, scoop the ice cream onto the devil’s food cake, make a chocolate-covered espresso bean path from there to your cheesecake pyramid, and top with your roasted cherries.

Cherry Blossom
Creator: Ryan Hussman

Cherry Noir Grey Goose
Cherry Heering
Fresh Lemon Juice
Chai Tea Honey
Candied Cherries

Instructions: Muddle lemon and cherries together. Add liquids, shake with ice, and strain into martini glass. Garnish with candied cherry and flower petal.

Drinks like this one are exactly why we’re going to miss bartender, Ryan Hussman so much when he heads off for school in August. Having been with Anthology since day one, he has been a core member of our staff, and a great palate behind the bar.

When asked about his inspiration for this drink, Hussman says, “I wanted a summer drink that had a lemonade-tea feel to it. It’s great not only served up, but also on the rocks. It’ll pair nicely with our other cherry dishes featured this week as well as with our beet salad or gnocchi.”

Special thanks to all of our incredible kitchen and bar staff that contributed to today’s article! Be sure to come on down and give these treats a try! Specials start running tonight and last until supplies run out!

An Interview with Ted Howe

By Casey Pukl

Pianist and arranger extraordinaire, Ted Howe, is no stranger to turning classics upside down. From Duke Ellington to Elton John and everything in between, Howe’s imagination runs wild turning ballads into sambas and rock tunes into swing.

Howe’s latest adventure has resulted in a show unlike any other. The music of the legendary James Bond series was thrown onto Howe’s chopping block a few years back, and since then, he’s only picked up more steam. “Shaken Not Stirred” now features talented vocalists like Sweet Baby J’ai and Cheryl Bentyne of The Manhattan Transfer.

I had the great opportunity to catch up with Howe last week and pick his brain a little about his arranging techniques. Read on for some seriously geeked-out musical fun!  Read the rest of this entry »