lime & grapefruit juices with your choice of bombay gin or ketel one vodka.
The gimlet: a classic cocktail that’s been around since at least 1928. Although purists will say that a gimlet is absolutely nothing but gin and lime juice, we’re bending the rules ever-so-slightly and adding some fresh-squeezed grapefruit juice. We’ll make it with ketel vodka or bombay gin – your call.
Saturday, January 30, 2010
Thursday, January 28, 2010
McGEENEY TODDY
jameson, B&B, bärenjäger, clove, cinnamon stick & a lemon slice.
Justin McGeeney, KU architecture graduate student and bartender, tweaked the classic “Pach Toddy” into an even better version. This toddy has sinus-clearing pungency; lift the snifter anywhere near your face, and the scent of clove and cinnamon are funneled into your nose. The Irish whiskey is mellowed with bärenjäger, a German honey liqueur, and made extra boozy with Benedictine.
Justin McGeeney, KU architecture graduate student and bartender, tweaked the classic “Pach Toddy” into an even better version. This toddy has sinus-clearing pungency; lift the snifter anywhere near your face, and the scent of clove and cinnamon are funneled into your nose. The Irish whiskey is mellowed with bärenjäger, a German honey liqueur, and made extra boozy with Benedictine.
Saturday, January 23, 2010
A Drink a Day: The Berry Stain
Blueberry-vanilla infused vodka, açai berry juice & a squeeze of lemon.
We’ll start our drink-a-day posts with a cocktail that isn’t new: the Berry Stain. This is our classic, loved-by-everyone, never-shall-we-discontinue-it-or-else cocktail. True, it’s girly, but it’s good. Our bartenders infuse the vodka with blueberries and vanilla beans in-house, steeping the brew for two weeks until the vodka turns a deep purple. To order, they add a liberal splash of açai berry juice, which is so full of anti-oxidants that we wish we could call this drink a “health martini.” Our bartenders shake up these two ingredients with a spritz of lemon, and garnish with a lemon twist.
We’ll start our drink-a-day posts with a cocktail that isn’t new: the Berry Stain. This is our classic, loved-by-everyone, never-shall-we-discontinue-it-or-else cocktail. True, it’s girly, but it’s good. Our bartenders infuse the vodka with blueberries and vanilla beans in-house, steeping the brew for two weeks until the vodka turns a deep purple. To order, they add a liberal splash of açai berry juice, which is so full of anti-oxidants that we wish we could call this drink a “health martini.” Our bartenders shake up these two ingredients with a spritz of lemon, and garnish with a lemon twist.
Thursday, January 21, 2010
Eco-Leftovers
Guest written by Stephanie Bell, a server at Pachamama's.
In many ways, the Pachamama’s family recycles. By reusing materials, ideas, and perfected service industry techniques, the staff creates a harmonious cycle of use and reuse that helps everyone and everything help each other. One of these recycling concerns with an easy solution is how we package the leftovers that patrons take home.
In a world where Styrofoam and the plastic bag reign king, Pachamama’s pays extra bucks to bring you recyclable to-go materials. There are two kinds of to-go boxes: the brown, take-out style ones made of recycled chipboard, which can be thrown in with chipboard at your local recycling center, along with your cereal-, soap bar-, and snack-boxes. Lined with a special coating to prevent leaking, they can even be reused.
The white “clamshell” style boxes are compostable, made from renewable and fast-growing sugarcane from Eco-Products. No compost pile? They’ll break down quickly in the landfill. Our to-go coffee and soda cups are compostable and biodegradable, too.
Also on the list of restaurant recyclables: tin, metals, paper and cardboard (through locally owned and operated Sunflower Curbside Recycling). The restaurant is currently searching for a sustainable glass recycling program.
A Pachamama's employee recycles evidence of her vice: a bottle of Casillero del Diablo carmenere, purchased during the Wednesday $15 bottle special.
In many ways, the Pachamama’s family recycles. By reusing materials, ideas, and perfected service industry techniques, the staff creates a harmonious cycle of use and reuse that helps everyone and everything help each other. One of these recycling concerns with an easy solution is how we package the leftovers that patrons take home.
In a world where Styrofoam and the plastic bag reign king, Pachamama’s pays extra bucks to bring you recyclable to-go materials. There are two kinds of to-go boxes: the brown, take-out style ones made of recycled chipboard, which can be thrown in with chipboard at your local recycling center, along with your cereal-, soap bar-, and snack-boxes. Lined with a special coating to prevent leaking, they can even be reused.
The white “clamshell” style boxes are compostable, made from renewable and fast-growing sugarcane from Eco-Products. No compost pile? They’ll break down quickly in the landfill. Our to-go coffee and soda cups are compostable and biodegradable, too.
Also on the list of restaurant recyclables: tin, metals, paper and cardboard (through locally owned and operated Sunflower Curbside Recycling). The restaurant is currently searching for a sustainable glass recycling program.
A Pachamama's employee recycles evidence of her vice: a bottle of Casillero del Diablo carmenere, purchased during the Wednesday $15 bottle special.
Wednesday, January 20, 2010
Grilled Beef Tenderloin
...With scallion-bacon gnocci, greens, and white cheddar Mornay sauce.
Forget meat-and-potatoes; try meat-and-potato-dumplings. This local beef filet is served with gnocci (potato dumplings of Italian origin), and — get this — there’s bacon in the gnocci! That’s right, bacon. The dish is topped with Mornay sauce, a relative of bechamel sauce (milk, flour, and butter whisked smooth and thickened). Mornay sauce is bechamel plus cheese; we use white cheddar. This dish sticks to the ribs, in a good way. We match it with Paso Creek 2006 Merlot; its flavors of jam, vanilla, and spice echo the oomph of the filet.
Forget meat-and-potatoes; try meat-and-potato-dumplings. This local beef filet is served with gnocci (potato dumplings of Italian origin), and — get this — there’s bacon in the gnocci! That’s right, bacon. The dish is topped with Mornay sauce, a relative of bechamel sauce (milk, flour, and butter whisked smooth and thickened). Mornay sauce is bechamel plus cheese; we use white cheddar. This dish sticks to the ribs, in a good way. We match it with Paso Creek 2006 Merlot; its flavors of jam, vanilla, and spice echo the oomph of the filet.
Tuesday, January 19, 2010
Slow-Smoked Heritage Pork Shoulder
...With crispy cheddar-apple grits, creamy braised collards, and pickled onions.
Our local pork shoulder (from Steve’s Meat Market in De Soto, which sells meat from Kansas and Missouri) is slow-smoked until extremely tender, and served with two Southern classics: collards and grits.
And the grits! These grits are lavished with attention: mixed with cheddar, apple, and bechamel sauce, formed into cakes, and then griddled, so the outside is crispy and the inside is melting and soft. Gently acidic pickled red onions finish the dish. Any hearty red wine will go nicely here; try a carmenere.
Our local pork shoulder (from Steve’s Meat Market in De Soto, which sells meat from Kansas and Missouri) is slow-smoked until extremely tender, and served with two Southern classics: collards and grits.
And the grits! These grits are lavished with attention: mixed with cheddar, apple, and bechamel sauce, formed into cakes, and then griddled, so the outside is crispy and the inside is melting and soft. Gently acidic pickled red onions finish the dish. Any hearty red wine will go nicely here; try a carmenere.
Saturday, January 16, 2010
Phyllo-Wrapped Winter Vegetables
...With potato-lentil puree, fall harvest pickles, sesame salt, and Greek yogurt.
While Pachamama's menu could be accused of being "meat-centric," we never forget to make an amazing vegetarian entree. Even non-vegetarians will love this hearty, stick-to-your-ribs dish.
Inside this crunchy phyllo dough, you’ll find a “wintry mix” of veggies: cauliflower, squash, and eggplant, to name a few. This bit of rolled-up vegetarian delight is served with a surprisingly velvety puree of potatoes and lentils, and the dish gets its crunch from a side of pickled carrots, cucumbers, celery, and red onion. The small bit of Greek yogurt on top of the wrap lends a complimentary tang to the earthiness of the vegetables. Try it with a spicy Spanish red, like Los Rocas 2006 Garnacha.
While Pachamama's menu could be accused of being "meat-centric," we never forget to make an amazing vegetarian entree. Even non-vegetarians will love this hearty, stick-to-your-ribs dish.
Inside this crunchy phyllo dough, you’ll find a “wintry mix” of veggies: cauliflower, squash, and eggplant, to name a few. This bit of rolled-up vegetarian delight is served with a surprisingly velvety puree of potatoes and lentils, and the dish gets its crunch from a side of pickled carrots, cucumbers, celery, and red onion. The small bit of Greek yogurt on top of the wrap lends a complimentary tang to the earthiness of the vegetables. Try it with a spicy Spanish red, like Los Rocas 2006 Garnacha.
Friday, January 15, 2010
Winter Ale-Braised Veal Osso Bucco
...With herb-buttermilk dumplings, braised vegetables, and blackberry butter.
Literally translated as “hole in bone,” this traditional Italian dish is braised veal shanks which are cut across the bone, like a cross-section of the shank (a.k.a. leg).
The best part of Osso Bucco? The translation should give you a hint… There’s something inside the hole in the bone… It’s the marrow! You can use a marrow spoon (or any small spoon, or the handle-end of your fork, or your pinkie finger) to scoop out the marrow and eat it. It’s rich, creamy (almost slippery), ultra-savory, and delicious.
To make Pachamama’s Osso Bucco, our chefs braise it in Free State’s Santa’s Helper Belgian IPA along with thickly cut carrots, onions, and celery (the classic mirepoix vegetables). The shanks are served with a healthy amount of the braising liquid and nice big pieces of the veggies, with a couple of soft dumplings in there, too. It’s topped with fruity blackberry butter. Couple this dish with a glass of 2007 Prunotto 'Fiulot' Barbera D’Alba; it offers tastes of violets and plums, light tannins, and a nice earthiness.
Literally translated as “hole in bone,” this traditional Italian dish is braised veal shanks which are cut across the bone, like a cross-section of the shank (a.k.a. leg).
The best part of Osso Bucco? The translation should give you a hint… There’s something inside the hole in the bone… It’s the marrow! You can use a marrow spoon (or any small spoon, or the handle-end of your fork, or your pinkie finger) to scoop out the marrow and eat it. It’s rich, creamy (almost slippery), ultra-savory, and delicious.
To make Pachamama’s Osso Bucco, our chefs braise it in Free State’s Santa’s Helper Belgian IPA along with thickly cut carrots, onions, and celery (the classic mirepoix vegetables). The shanks are served with a healthy amount of the braising liquid and nice big pieces of the veggies, with a couple of soft dumplings in there, too. It’s topped with fruity blackberry butter. Couple this dish with a glass of 2007 Prunotto 'Fiulot' Barbera D’Alba; it offers tastes of violets and plums, light tannins, and a nice earthiness.
Thursday, January 14, 2010
Spinach-Pesto Roasted Duck Breast
...With butternut squash soufflé, grilled cabbage, and persimmon chutney.
The richness of duck breast is matched with a mini-soufflé of butternut squash and leaves of marinated, grilled red cabbage, and garnished with a house-made chutney is made from persimmons, red-orange fruits with sweet, tangy, and subtly spicy flavors. As for wine, a Primitivo (a.k.a. Zinfandel) like Layer Cake Primitivo has the backbone to accompany this dish.
The richness of duck breast is matched with a mini-soufflé of butternut squash and leaves of marinated, grilled red cabbage, and garnished with a house-made chutney is made from persimmons, red-orange fruits with sweet, tangy, and subtly spicy flavors. As for wine, a Primitivo (a.k.a. Zinfandel) like Layer Cake Primitivo has the backbone to accompany this dish.
Wednesday, January 13, 2010
Pan-seared Diver Scallops
...With shiitake and field-pea bacon tart, spice-poached pear, basil, and truffled chestnut sauce.
Scallops aren’t for summertime supping anymore. This winterized entrée takes the levity of the scallop into a warm and hearty place. The scallops are quickly seared, then roasted. Ken serves them with a tart topped with shiitake mushrooms, field peas, and bacon, sidles them with poached pear, and garnishes with the decadence of truffles and chestnuts. Pair with a Gruner Veltliner.
Scallops aren’t for summertime supping anymore. This winterized entrée takes the levity of the scallop into a warm and hearty place. The scallops are quickly seared, then roasted. Ken serves them with a tart topped with shiitake mushrooms, field peas, and bacon, sidles them with poached pear, and garnishes with the decadence of truffles and chestnuts. Pair with a Gruner Veltliner.
Tuesday, January 12, 2010
Crispy Manchego-Stuffed Lamb Meatballs
...With porcini risotto, minted orange, and oil-cured olive salad.
Are you ready for this one? Local-to-Lawrence ground lamb, mixed with spices and manchego cheese, rolled into hearty meatballs… and then coated with panko breadcrumbs and lightly fried. Served with heady porcini mushroom risotto, refreshed with mint and citrus, and sprinkled with a salad of oil-cured olives, those black, salty, unctuous, deeply earthy bits of goodness. We recommend Barrel 27, 'Right Hand Man' 2007 Syrah with this one; its complex notes of cherries, plum, pepper, mocha, and currant can stand up to the myriad flavors in this appetizer.
Are you ready for this one? Local-to-Lawrence ground lamb, mixed with spices and manchego cheese, rolled into hearty meatballs… and then coated with panko breadcrumbs and lightly fried. Served with heady porcini mushroom risotto, refreshed with mint and citrus, and sprinkled with a salad of oil-cured olives, those black, salty, unctuous, deeply earthy bits of goodness. We recommend Barrel 27, 'Right Hand Man' 2007 Syrah with this one; its complex notes of cherries, plum, pepper, mocha, and currant can stand up to the myriad flavors in this appetizer.
Monday, January 11, 2010
Shrimp and Crab Bolognese
...With a shirred hen’s egg and sherried shellfish broth.
Ah, ragu alla bologenese. There’s no better preparation of pasta. Pronounced bowl-eh-nay-say, bolognese sauce is a classic Italian meat-based ragu that is usually made with beef, along with carrots, onions, red wine, and a touch of tomato. Served over spaghetti, our version substitutes seafood for the beef, and as a result, is much lighter than the original. To recapture the richness of the dish, Chef Ken tops it with a shirred hen’s egg — a brilliant way of baking an egg in a small ramekin with a dash of butter and cream. The result: the white is fully cooked but not rubbery, and the yolk is perfectly over-medium (firm but creamy in the center.) Shellfish broth laced with sherry finishes the dish. This dish can be ordered as a starter or an entrée, and is satisfying either way. Try it with a white blend, like Terlan Terlaner 'Alto Adige DOC' 2006, or Kris Pinot Grigio; either pairs well with seafood.
Ah, ragu alla bologenese. There’s no better preparation of pasta. Pronounced bowl-eh-nay-say, bolognese sauce is a classic Italian meat-based ragu that is usually made with beef, along with carrots, onions, red wine, and a touch of tomato. Served over spaghetti, our version substitutes seafood for the beef, and as a result, is much lighter than the original. To recapture the richness of the dish, Chef Ken tops it with a shirred hen’s egg — a brilliant way of baking an egg in a small ramekin with a dash of butter and cream. The result: the white is fully cooked but not rubbery, and the yolk is perfectly over-medium (firm but creamy in the center.) Shellfish broth laced with sherry finishes the dish. This dish can be ordered as a starter or an entrée, and is satisfying either way. Try it with a white blend, like Terlan Terlaner 'Alto Adige DOC' 2006, or Kris Pinot Grigio; either pairs well with seafood.
Sunday, January 10, 2010
Roasted Beets with Goat Cheese Mousse
...With candied Marcona almonds, celery hearts, and Minus-8 vinaigrette.
Fluffy rilettes of goat cheese whipped into a beyond-creamy state, juxtaposed with earthy roasted beets and crisp celery heart salad, and drizzled with vinaigrette. And not just any vinaigrette. The “Minus-8” dressing is made with vinegar that in turn is made from ice-wine grapes (according to Ken, the vinegar is “smooth and delicious enough to drink straight.”) Minus 8 (degrees Celcius) is the temperature at which ice wine grapes are harvested in Canada. If you’re growing weary of heavy winter fare, this appetizer is a nice, light way to start a meal. We like to pair it with Mercedes Eguren 2008 Sauvignon Blanc.
Fluffy rilettes of goat cheese whipped into a beyond-creamy state, juxtaposed with earthy roasted beets and crisp celery heart salad, and drizzled with vinaigrette. And not just any vinaigrette. The “Minus-8” dressing is made with vinegar that in turn is made from ice-wine grapes (according to Ken, the vinegar is “smooth and delicious enough to drink straight.”) Minus 8 (degrees Celcius) is the temperature at which ice wine grapes are harvested in Canada. If you’re growing weary of heavy winter fare, this appetizer is a nice, light way to start a meal. We like to pair it with Mercedes Eguren 2008 Sauvignon Blanc.
Saturday, January 9, 2010
Fish and Chips
...With horseradish creamed lady cabbage, malt vinegar-hazelnut aioli, and shiitake chips.
Strips of mild, flaky cod are lightly battered and fried in this starter-size dish. They’re accompanied with a tangy, nutty aioli for dippin’. In place of “chips,” you’ll find lady cabbage — cabbage cooked down so slowly that it turns creamy and loses its harsheness, leaving only flavorful, mild essence of cabbage-ness. (Even if you’re staunchly anti-boiled-cabbage, you should give this stuff a try; you’ll forget why you ever disliked it.) Sip on Tapestry Chardonnay between bites; its notes of green apple and pear will lighten up the dish. (Or, try the always-tasty white blend, Terlan Terlaner 'Alto Adige DOC' 2006.)
** Please note that our online and in-house menus call this dish "Walleye 'Fish and Chips.'" Walleye season ended earlier than usual, so we've been substituting cod.
Strips of mild, flaky cod are lightly battered and fried in this starter-size dish. They’re accompanied with a tangy, nutty aioli for dippin’. In place of “chips,” you’ll find lady cabbage — cabbage cooked down so slowly that it turns creamy and loses its harsheness, leaving only flavorful, mild essence of cabbage-ness. (Even if you’re staunchly anti-boiled-cabbage, you should give this stuff a try; you’ll forget why you ever disliked it.) Sip on Tapestry Chardonnay between bites; its notes of green apple and pear will lighten up the dish. (Or, try the always-tasty white blend, Terlan Terlaner 'Alto Adige DOC' 2006.)
** Please note that our online and in-house menus call this dish "Walleye 'Fish and Chips.'" Walleye season ended earlier than usual, so we've been substituting cod.
Friday, January 8, 2010
Curried Apple Smoked Oxtail
...With coconut brioche French toast, crispy bacon, and radish sprouts.
If you’ve never tried oxtail, you’re missing out on one of the most delicious parts of a cow. (Traditionally, oxtail was literally the tail of an ox, but these days, chefs use more widely-available cow’s tail.) When ox- and cow-tails are slow-cooked, the meat falls off the bone and approaches the Platonic ideal of beef flavor. Served on small squares of French toast made with brioche (rich, buttery, eggy bread) and coconut milk, this oxtail dish is perfectly satisfying winter fare.
The best of super-savory flavors of the oxtail, mild sweetness from the coconut, and the rich saltiness of bacon come together in this starter. Enjoy it with a glass of Foris 2007 Pinot Noir; the flavors of blackberry, raspberry, and chocolate compliment the richness of the meat and the sweetness of the coconut.
If you’ve never tried oxtail, you’re missing out on one of the most delicious parts of a cow. (Traditionally, oxtail was literally the tail of an ox, but these days, chefs use more widely-available cow’s tail.) When ox- and cow-tails are slow-cooked, the meat falls off the bone and approaches the Platonic ideal of beef flavor. Served on small squares of French toast made with brioche (rich, buttery, eggy bread) and coconut milk, this oxtail dish is perfectly satisfying winter fare.
The best of super-savory flavors of the oxtail, mild sweetness from the coconut, and the rich saltiness of bacon come together in this starter. Enjoy it with a glass of Foris 2007 Pinot Noir; the flavors of blackberry, raspberry, and chocolate compliment the richness of the meat and the sweetness of the coconut.
Thursday, January 7, 2010
Dilled Cream-Filled Potato Rosti
...With marinated white anchovies, smoked-apple butter, and grilled rye Panzanella.
One of Chef Ken’s favorite dishes is potato latkes with applesauce. This dish is inspired by those flavors, but instead of latkes, it features rosti, a Swiss dish that’s actually pretty similar. Made from grated potatoes and onion shaped into cakes, the rosti are stacked two-high, spread with a layer of dill cream in between, garnished with anchovies and apple butter, and sprinkled with Panzanella (crouton salad) made from Wheatfield’s rye bread. This appetizer pairs nicely with our Riesling-by-the-glass, 2006 Schloss Saarstein, with its mineral and tangerine notes.
One of Chef Ken’s favorite dishes is potato latkes with applesauce. This dish is inspired by those flavors, but instead of latkes, it features rosti, a Swiss dish that’s actually pretty similar. Made from grated potatoes and onion shaped into cakes, the rosti are stacked two-high, spread with a layer of dill cream in between, garnished with anchovies and apple butter, and sprinkled with Panzanella (crouton salad) made from Wheatfield’s rye bread. This appetizer pairs nicely with our Riesling-by-the-glass, 2006 Schloss Saarstein, with its mineral and tangerine notes.
A dish a day!
The Pachamama’s Blog brings you...A dish a day!
We just unveiled our Winter 2010 seasonal menu, and we’ll be posting descriptions of each delicious starter or entrée, one every day, until we run through the whole menu.
And after that… A drink a day! We’ll be prattling on about our new winter cocktail list too. The bartenders have been donning their mixologist stocking caps to bring you totally original cocktails and new twists on old favorites.
We just unveiled our Winter 2010 seasonal menu, and we’ll be posting descriptions of each delicious starter or entrée, one every day, until we run through the whole menu.
And after that… A drink a day! We’ll be prattling on about our new winter cocktail list too. The bartenders have been donning their mixologist stocking caps to bring you totally original cocktails and new twists on old favorites.
Happy New Year!
The new year has been rung in, and we finally had our staff Holiday party on January 4th in our Alton Room! Everyone brought amazing potluck dishes (some highlights: duck terrine, "Kansas sushi," and the best baked beans ever). Ken made some pretty delicious, extra boozy punch. We did a white elephant gift exchange (among the hot items: a cast-iron skillet and an espresso machine!), and we challenged the staff from a neighboring restaurant to a dance-off. (It's not clear who won, but the folks from Yokohoma definitely held their own.)
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