Tasting Veracruz at Coastal Kitchen

Veracruz is, General Manager Anthony told us, the largest port in Mexico. Knowing that it was easier to pick out the cross cultural flavors and their origins in the dishes that we tasted for the upcoming Veracruz menu at Coastal Kitchen. If you’re looking to try these dishes we’ll start serving them Wednesday July 30th at 5pm.

The appetizers were all huge hits with the staff, including the Marquitas, a plate of plantain chips with three different salsas. I’m pretty sure the favorite, though was the Queso Fundido, a Veracruz fondue served with bacon wrapped shrimp. The prettiest, though, goes to this dish, the Octopus Salad. The colors, like the flavors were bright and bold. You can’t see how tender the octopus was, but trust me, it tastes as good as it looks.

 

The entrees brought out by Chef Emily were equally inspired. My personal favorite was the Pebre de Pato, a perfectly roasted duck breast served with a pickled oyster mushroom sope. A sope is like a thick tortilla boat. My neighbor to the left however was astonished with the Huachinango a la Veracruz. A piece of skin on (delicious, crispy skin) snapper is served with a traditional Veracruz sauce including tomato, olives, raisins and capers. The staff as a whole all really liked the Carne de Emilia:

You can see the cilantro infused rice and the tortillas off to the left. The meat in the center is 10 hour roasted pork leg rubbed with our house made adobo. Up at the top is grilled and charred vegetables and even spicy peppers along side lime scented red cabbage. If you feel like making tacos out of it, there is a creamy cilantro sauce on the side that cools down the heat of the peppers. A great way to make a meal if you ask me.

The rest of the Veracruz menu will be on the website on the 30th, when we start serving it. I’ll see you there!

Oregon is Moving North–to the 5 Spot

For the first time in the history of all our restaurants, we are looking south to Oregon for inspiration on a menu. With the rise of all the artisan cheese and meat purveyors as well as crops of great wine and spirits, it seemed like an obvious choice.

Besides, it means we get to serve neat dishes like this pretty little appetizer. Made with Willamette Farms Fontina, this is a fondue. Dip your crusty bread or apple slices. You can’t quite see the candle in the bottom heating the cheese, but it is pretty cool.

This, however, was the clear crowd favorite. Crostini, two ways. Two are heirloom tomatoes, goat cheese and basil, the other two are have sauteed morel, oyster and portabella mushroms, garlic, butter and topped with pecorino cheese. The arugula salad on this side was a perfect accompaniment, with the lemon juice in the dressing cutting through the rich cheese.

The entrees were equally impressive as Chef Natalie brought out the fish platter, chock full of amazing local seafood. Ling cod, Manila clams and shrimp cocktail salad are all perched on corn wheels and fried red potatos. This one’s like a beachside feast.

The real people pleaser came out with the dessert.

It might look like your average brownie, but this the one and only “Hemp Nut Brownie.” A big piece of fudgy brownie laced with hemp seeds topped with ’stonerlicious’ ice cream. What, you might ask, is stonerlicious ice cream? It’s got fudge, caramel and peanut butter cups. Whew! The whole thing is topped with chocolate and more hemp seeds. This brownie, is, however, THC-Free says chef Natalie.

So you can see, our neighbors to the south have brought us some tasty foods. Look for the menu to start on July 23rd.