Kathy over at Happy Healthy Life has posted the first interview I’ve done about being on Iron Chef. To be on the show the first thing you have to do is sign a bunch of contracts and non-disclosure forms that are about as thick as a sofa and as tall as a small child, so I had to be a bit coy with some of my answers. But it’s a good interview if you’ve ever wanted to know more about the Iron Chef experience. Go on and read it if you’re interested!
Jalapeno Hush Puppies $6
served with maple butter
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Mushroom $13
portobello mousse, truffled toast
pear & fennel compote
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Fennel $12
fennel & sunflower seed soup,
pickled mustard seeds, mustard green
pesto, fennel pretzels
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Onion $13
scallion pancakes,
pearl onion rings, grilled
scallion salad, thai basil cream
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Cabbage $12
chinese kohlrabi salad,
purple cabbage wontons,
sichuan walnuts
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Parsnip $20
parsnip pillows, watermelon radish,
tarragon, parsnip biscuit
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Beans $18
coconut poached tofu,
sea beans, saffron sauce,
long beans with Moroccan
herbs, sizzling rice
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Cauliflower $20
buttermilk battered
cauliflower, waffles,
horseradish, wild arugula
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Corn $19
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg
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- everything on the menu can be made vegan on request.
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Rosemary Eggplant Tiramisu $12
grilled eggplant, rosemary cotton
candy, mascarpone
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Ice Cream Nanaimo Bar$11
sweet pea, mint, chocolate
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Popcorn Pudding$11
salted caramel corn
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Celery Cheesecake Roll $10
celeriac ice cream, peanut filling,
& candied grapes
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- vegan dessert selection changes regularly, please ask your server.
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