By: Executive Chef, Joel Ford



















2 cups loosely packed fresh mint leaves
1/3 cup sugar
1 tbsp. honey
4 teabags green tea
6 cups boiling water

Garnish with 6 cups boiling water

In a teapot, combine mint, sugar and tea bags. Add boiling water.
Let steep for 5 - 10 minutes.
Strain tea into teacups and garnish with mint.


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6 3-4 oz. thin sliced chicken cutlets
6 Tbsp. all purpose flour
2 Tbsp. vegetable oil
1 tbsp. fresh butter or margarine
1 tbsp. chopped shallot
1 clove of garlic - chopped
2 oz. dry white wine
Juice of 2 lemons
1/2 cup mayonnaise
1/2 cup chicken stock or low sodium chicken broth
1/2 Tsp. Grated lemon zest
1 tbsp. chopped fresh parsley
Salt
Ground white pepper

Sprinkle chicken cutlets with a pinch of salt and white pepper.
Dredge lightly in flour and pat or shake off excess. In a heavy
skillet, heat vegetable oil until almost smoking. Place chicken
carefully in hot oil and sear both sides until lightly browned.
You may have to cook 1 or 2 pieces to a plate.

After removing chicken from skillet, add butter, shallots, and
garlic to skillet and quickly sauté for 1 minute. remove
skillet from fire and slowly add white wine and lemon juice. Place
back on fire and cook until 1/2 of liquid evaporates. Add chicken
stock, lemon zest and a pinch of salt and pepper. Add chicken and
simmer for 5 -7 minutes. Remove chicken to serving platter. Reduce
sauce to a smooth consistency. Pour sauce over chicken and garnish
with chopped parsley


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4 pieces of sea bass filet 5 -6 oz. each 3/4 inch thick
2 Tbsp. of fresh butter or margarine
3 Tbsp. finely diced bulb fennel
3 Tbsp. finely diced carrot
3 Tbsp. finely diced celery
2 Tbsp. finely diced onion
1 pinch fresh saffron strands
Juice of 1 lime
1 cup of chicken stock or low sodium vegetable or chicken broth
Salt
Ground white pepper
5 leaves fresh tarragon
6 leaves fresh rosemary

Sprinkle swordfish with a pinch of salt and pepper and rub it with limejuice.
Let sit. In a deep sauté pan with lid over medium heat add butter and
vegetables. cook till sauce is translucent. Add saffron, tarragon, rosemary and stir.
Add stock and a pinch of salt and pepper. Bring to a boil. Lower to simmer. Add
swordfish lower to simmer 8 - 10 minutes. remove from heat. Transfer fish to
serving platter and heat sauce to a boil. Adjust seasoning and pour over fish



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For Grilled Asparagus:
1 bunch medium sized asparagus, 3 inches from bottom removed and discarded.
Wash in cold water.
1 Tbsp. extra virgin olive oil
2 pinches of salt and ground white pepper

For Sauces:
2 tsp. Chopped shallots
1/2 Tsp. chopped garlic
1 cup canned Italian peeled tomatoes with seeds removed
2 whole roasted red peppers, skinned with seeds removed
Juice of 1 fresh lemon
3 leaves fresh basil
1 tbsp. of extra virgin olive oil
Salt and Ground white pepper

For Garnish:
4 sprigs fresh basil
10 - pitted Nicoise Olives cut in quarter pieces
2 oz. crumbled feta cheese

Method for Asparagus:
Place clean asparagus in bowl, coat with olive oil, sprinkle with salt and
pepper and grill over medium heat until tender. Set aside on paper towels.

Method for Sauce:
Heat medium saucepot on medium heat. Add 1/2 Tbsp. of olive oil, shallots and
garlic. Stir for 30 seconds until translucent but not brown. Add remaining ingredients,
bring to a boil and remove from fire. Place sauce mixture aside to cool for about 15 minutes.
Place sauce mixture aside to cool for about 15 minutes. Place sauce mixture in blender,
cover and pulse 3 -4 times at "chop" or "low" speed. Do not puree, you want a more chunky
consistency. Adjust seasoning with salt and pepper. On a dinner size plate, pour
about 1 - 2 oz. of sauce in center. Arrange cool asparagus decoratively on top of
sauce, sprinkle with feta cheese, olives, top with basil. Enjoy!



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(Serves 8 - 10)

1/4 hazelnut liquor
2 cups orange juice
3 cups milk
1 cup sugar
3 Tbsp. honey
1/2 cup of Arborio rice
1/2 cup diced apricots
1/4 orange zest
Salt
Shaved chocolate for garnish

Method:
Heat liquor, orange juice, milk and sugar in 4 qt. Saucepan.
Add rice, apricots, zest and salt. Simmer for 1 1/2 - 2 hours until thick
and creamy. Rice should be very tender. Cool in refrigerator. Serve in
cups with shaved chocolate and whipped cream.



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Our Executive Chef, Joel Ford, has been affiliated with Continental Hosts, Inc. for many years. As Chef Saucier, he worked alongside world renowned Executive Chef Mario Rufatti; honing his skill in the art of sauce preparation. Advancing to Sous Chef, Chef Joel learned to multitask. Through hard work and dedication he advanced to the position of Executive Sous Chef at The Glen Island Harbour Club; working alongside Executive Chef Albert Duga.

From early on, Chef Joel gathered invaluable culinary experiences. No stranger to the fine dining industry, he has delighted many with his culinary expertise. He has worked at Sfuzzi, Symphony Café, Town House Restaurant and The Water's Edge Restaurant.

Chef Joel developed an interest in food at a young age; watching as his mother's cooking brought smiles and joy to both family and friends. While refining favorite familiar dishes, Chef Joel also successfully cultivates more provocative fare. Join us at The Fountainhead and partake in a feast of culinary delights.