Jeff Keys started his culinary career in Aspen some thirty years ago. Since then, he has worked in and owned many restaurants, developing a love of European cuisine mixed with a rugged western sensibility along the way. He now owns and operates Vintage Restaurant in Sun Valley, Idaho, playground to the famous, wealthy, and well-traveled. Vintage Restaurant is renowned for its rustic elegance, including impeccably prepared and presented cuisine with a sophisticated flair that reflects the untamed beauty of the West. Fresh, in-season ingredients, local flavors, heirloom vegetables, and friendly atmosphere make Vintage the ultimate place to savor a meal after a hard day on the challenging slopes of Sun Valley.Now, experience the unforgettable cuisine of Vintage Restaurant in this new book, featuring classic yet innovative recipes for appetizers, entrees, pastas, salads, soups, and handcrafted desserts including: Prawn and Goat Cheese Tarte
Bacon-Wrapped Grilled Fresh Spring Asparagus
Mushroom Spinach Strudel
Spicy King Crab Salad with Romaine, Tomato, and Cucumber
Grilled Chili-Lime Prawn Salad
Warm Shiitake Mushroom Sesame Vinaigrette
Classic Tomato Soup
Seared Muscovy Drake Breast with Creamy Five Rice Wild Mushroom Risotto
Paris Bistro Tenderloin of Beef
Idaho Ribeye Steak Feast
Naturally Raised Veal Rack Chop Tuscan Hill Country Style
Apple Wood Smoked Pork Loin Chop with Figs, Ginger, and Chocolate Port
Butterflied Idaho Leg of Lamb with a Creamy Mushroom Charlotte
Fresh Sea Bass from the Sea of Cortez Cabo San Lucas Style
Blood Orange Demitasse Creme Brulee
Jamaican Chimney Sweeps Gelato
Delights of the Naked Stranger
The World’s Best Root Beer Float
Vintage Restaurant is renowned for its rustic elegance, including impeccably prepared and presented cuisine with a sophisticated flair that reflects the untamed beauty of the West. Fresh, in-season ingredients, local flavors, heirloom vegetables, and friendly atmosphere make Vintage the ultimate place to savor a meal after a hard day on the challenging slopes of Sun Valley. Now, experience the unforgettable cuisine of Vintage Restaurant in this new book, featuring classic yet innovative recipes for appetizers, entrees, pastas, salads, soups, and handcrafted desserts.
Butter Leaf Lettuce, Fresh Pear, and Gorgonzola SaladThis may be the most refreshing salad I”ve ever made. We offer it as an off-menu special and we serve it constantly. It”s simplicity at its best.Ingredients1 fresh pear, peeled and thinly slicedFresh-squeezed lemon juice4 handfuls of torn butter leaf lettuce 1/2 cup Gorgonzola cheese, crumbled6 tablespoons Orange Pecan DressingPeel and thinly slice the pear and then squeeze a little lemon juice on it.Make sure the lettuce is clean and dry. (You don”t want any grit in your salad.)Put the butter leaf in a bowl with the Gorgonzola and toss lightly with the dressing.Divide and pile the salad nicely on four chilled plates. Fan one-fourth of the sliced pear over the top of each salad and drizzle a little more dressing. Serves 4.Orange Pecan DressingThis dressing has been my favorite for the last year. Ingredients3 tablespoons seasoned rice vinegar1/3 cup orange blossom honey1 teaspoon fresh grated orange zest3 tablespoons fresh orange juice1/2 cup light olive oil or vegetable oil1/4 cup toasted and chopped pecansAdd the first 5 ingredients in order to a mixing bowl and whisk with a wire whip until honey has dissolved and blended with the other ingredients. Now add the toasted, chopped pecans. Serves 6.
Acknowledgments 10Introduction 13Vintage Style 25Vintage Spice Mix 27Peppery Orange Aioli 27Vintage Garlic Butter 28Braised Garlic Cloves in Olive Oil 28Southern Dark Beer and Brown Sugar Marinade 29Vintage Basic Asian Marinade 29Asian Smoking Marinade 30Cauliflower and Olive Salad 30The Art of Cold Smoking 31Luscious Starters 33Prawn and Goat CheeseTart 35Spicy Cajun Oysters 37Los Barilles Rock Shrimp Sweet CornTamales 38Olympic Peninsula Steamer Clams 41Lightly SmokedWild King Salmon Pâté 42SmokedValentina ChickenWings 43Wild MountainWhite Pizzas 45Bacon-Wrapped Grilled Fresh Spring Asparagus 46Grilled Chile-Lime Prawn Salad 46 Grilled Mushrooms and BalsamicVinaigrette Drizzle 47Grilled Sliced Smoked Muscovy Duck Breast 47Fresh AhiTuna Satay 48Seared Flatiron Steak Satay 50Asian Sashimi Bruschetta 52Salads and Dressings 55Orange Pecan Dressing 56Sesame Mint Dressing 56Fresh Basil and ParmesanVinaigrette 57Creamy Mustard Dressing 57Chipotle-Lime Ranch Dressing 58New Orleans Slaw Dressing 58Blue CheeseVinaigrette 59Vintage BasicVinaigrette 59Chile-LimeVinaigrette 60AsianVinaigrette 60Asian SesameVinaigrette 61BalsamicVinaigrette 61WasabiVinaigrette 62Warm Shiitake Mushroom SesameVinaigrette 62Vintage House Salad 63Butterleaf, Fresh Pear, and Gorgonzola Salad 64HeirloomTomato Salad 65HeirloomTomato Bread Salad 66Mediterranean Salad 67Spicy King Crab Salad with Romaine,Tomato, and Cucumber 68Grilled Chile-Lime Prawn Salad 71Jeff ’s Quintessential Italian Pasta Salad 72Warm Fingerling Potato Salad 73Jeff ’s French Girlfriend’s Ham,Artichoke, and Mushroom Salad 74 Asian Slaw 76Tropical Mango, Jicama, and Pineapple Slaw 76Spicy New Orleans Slaw 77 The Lost Art of Great Soup 79Baked Onion and RoastedTomato Soup 81SpicyTomato-Orange Soup with Peppery Orange Aioli 83Cream of Mushroom and Fresh Herb Soup 84Leek, Brie, andYukon Gold Potato Chowder 87Oyster Chowder 88Cajun Andouille Oyster Chowder 89Braised Garlic Chowder 89Alpine Chowder from Aspen Memories,The Mother Soup 90Szechwan Carrot Soup 92Creamy Baked Onion Soup with Grilled Mushrooms 94Avocado Gazpacho 97Shellfish Gazpacho 98TomatoManifesto 101TricoloredVine-RipeTomato Salad 105Jeff ’s Most ClassicTomato Soup 106Tomato and Black Currant Chutney 108Tomato Ginger Jam 109Vintage Pico de Gallo 110Hair-of-the-Dog Dipping Sauce 111Cabo Rock ShrimpTomato Relish 112RoastedVine-RipeTomato and Garlic Sauce for Pasta 113SpicyTomato-Orange Sauce with Kalamata Olives, Mozzarella, and Penne Pasta 114Paparadelli Pasta Bowl, New Orleans Style 115Brown Sauce Interlude 116Simple, Fast, and Delicious Homemade Brown Sauce: A Complete Guide 118 Entrées 120Old-Fashioned Crispy-Skin Roast Duckling withWild Rice Toasted Pecan Pilaf and Baked Apple Brandy Compote 123Seared Muscovy Drake Breast, Moroccan Style 127Seared Muscovy Drake Breast with Country-Style Baked Apples and Creamy Five-RiceWild-Mushroom Risotto 131Southern-Style Blackened Flatiron Steak with Smoked Red Bell Pepper and Braised-Garlic Bruschetta and Marchand deVin Sauce 133Classic Paris Bistro Pepper Steak (BackstreetVersion) 137Tenderloin of Beef, Parisian Brasserie Style (UpscaleVersion) 140Idaho Rib-Eye Steak Feast 143Naturally RaisedVeal Rack Chops, Creamy Piccata Style 145Smoked PorkTenderloin,Wine Country Style 147Spicy Pork Loin Chop with Sweet Corn and Cheddar Cheese Polenta and Rock Shrimp, Fresh Sage, and Smoked Pork Sausage Gravy 151AppleWood–Smoked Pork Loin Chop with Gorgonzola Polenta; CaramelizedYams; and Black Mission Fig, Ginger,
and Port Sauce 153
SunValley Pecan-Crusted Chicken 157Asian Mahogany Chicken Bowl 159Idaho-Raised Rack of Lamb, English Pub Style 163Butterflied Leg of Lamb, Southwestern-France Style 165Idaho Ground-Lamb Salisbury Steak with Smothered Mushroom and Sweet Onion Gravy 169Fresh AhiTuna Steak with Provencal Spring Salad, Deviled Eggs, and Horseradish Sour Cream Drizzle 171Fresh Mahimahi, South Pacific Style 173Charbroiled FreshTroll King Salmon,Old-California Style 177Fresh Alaskan Halibut, Mediterranean Style 179 Desserts 183Caramel Sauce 185Chocolate Sauce 186Hot Fudge Sauce 186Pecan Brandy Sauce 187Whiskey Sabayon 187Bachelors’ Berries and Brandy Berry Sauce 188Mountain DecadenceWhite Chocolate Ice Cream 189Mountain Decadence Crème Brûlée Ice Cream 190Mountain Decadence Organic Banana Ice Cream 191Mountain Decadence Crème Fraiche Ice Cream 192New Orleans Coffee–Toasted Pecan Ice Cream 193MexicanVanilla Ice Cream 193SicilianVanilla Ice Cream 193Chocolate Chunk Bread Pudding with SteamyWhiskey Sabayon Sauce 194The Delights of the Naked Stranger 196Blood Orange Demitasse Crème Brûlée 199MexicanVanilla Demitasse Crème Brûlée 200Catalan Demitasse Crème Brûlée 200White ChocolateToasted Pecan Ice Cream Balls with Hot Fudge Sauce 201Jamaican Chimney Sweeps Gelato 203Italian Coffee Chimney Sweeps Gelato 204Fresh Pear Strudel 206Fresh Strawberry Strudel 209Macadamia NutToffeeTart 210Frozen Key Lime Soufflé 213White Chocolate Mousse withToasted Hazelnuts 214TheWorld’s Best Root Beer Float 216Honey-Grilled Peaches with Crème Fraiche Ice Cream and Brandy Berry Sauce 217Index 218
Additional information
Weight |
2 oz |
Dimensions |
1 × 8 × 10 in |