Winter Menus at The Firehouse

Winter is here, and so are the new menus at The Firehouse! Launched on January 24, Chef Deneb showcases his skillfully crafted menu items that are sure to warm the palates of all who set foot in The Firehouse this winter. The Firehouse offers the best fresh and seasonal ingredients from the Sacramento region, proving there is an option for everyone whether for lunch or dinner. In fact, it is the “wide array of local vegetables prepared with global culinary influences,” according to Chef Deneb that he believes guests at The Firehouse will enjoy the most.

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Lobster-Parnsip Bisque

The fresh, local ingredients Chef Deneb refers to on the winter menu include the Lobster-Parnsip Bisque. This delectable soup with caramelized leeks, potatoes and fennel, and cream sherry-infused lobster velouté is a fantastic option as an appetizer for lunch or as a course to dinner. This dish is the perfect example of one with local vegetables (the leeks from Yolo County’s Del Rio Botanicals), and a “global culinary influence” with the French sauce, velouté. Chef Deneb is confident that this soup will warm guests during their dining experience, while satisfying any appetite.

Chef Deneb is not shy about embracing new ingredients for the shift to winter. When asked what his favorite winter ingredient is, he responded with, “Winter greens, hard squash, citrus, root vegetables, warm exotic spices…oh, that was more than one.” Essentially, the same amount of care goes in to each dish that Chef Deneb makes no matter which ingredients he is using. The cold smoked then chargrilled Boliche Pork Tenderloin is a prime model as it is cooked to perfection and served with Cuban spices (just one example of an exotic spice Chef Deneb is so fond of), and embellished with pepitas chorizo-black bean-red pepper-quinoa sofrito.

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Boliche Pork Tenderloin

One of Chef Deneb’s preferred menu items is the Duck with Blood Oranges, although he said that he loves all menu items the same, because the same flawless attention goes into creating each item. The Duck with Blood Orange has blood orange molasses, coriander and roasted beets, and spiced sweet potato confit hash: a mixture of some of Chef’s favorite winter items!

To top off the best attributes of the lunch and dinner menu is the dessert menu created by Pastry Chef, Nichol Santisteven. What else completes a meal but dessert? The Black Forest Baked Hot Chocolate dessert is a melt-in-your-mouth delight. Kirsch baked hot chocolate, malted chocolate Chantilly served with dried cherry and pistachio biscotti complete this ensemble for a heavenly mixture of chocolate-y goodness.

The menus at The Firehouse change seasonally, and there is a lot of creativity that goes on behind the scenes to make these menus a steadfast representative of Sacramento’s most notorious restaurant. “It takes months of collaboration, trial and error, and perfecting each recipe,” said Chef Deneb. “The menus are something I work on 24/7. Some of my best ideas come in the middle of the night, or while I’m distracted with something completely unrelated to food. Mostly it’s my lifelong obsession with food, and learning what I don’t know that keeps driving new menus.”

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Duck with Blood Oranges

The Firehouse has long been a Sacramento favorite in fine dining and cuisine, and Chef Deneb does not disappoint with the new winter menu options. “Our menus’ diversity is what sets The Firehouse apart from other restaurants,” said Chef Deneb. Truer words have seldom been spoken! To see the full lunch, dinner and dessert menus, please visit The Firehouse website.

Lindy Gervin

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Published in: on January 27, 2014 at 4:08 pm  Leave a Comment  
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Frank Family Wine Dinner a Hit!

The Frank Family Wine Dinner, held on the evening of September 27, was a sellout success! The much anticipated dinner was hosted during Farm-to-Fork week, so naturally the brilliant Deneb Williams, executive chef at The Firehouse Restaurant expertly prepared a special seven-course farm-to-fork dinner paired with Frank Family wines.

013As guests were seated and getting settled, Chef Williams thoroughly described the seven-course meal and wine pairings guests would be enjoying. Then, Edward Skupien, the wineries Vice President of California and Asia sales, educated The Firehouse guests on award-winning Frank Family Wine as they dined on their delicious seven-course meal. Rich Frank became a co-owner of what is now Frank Family Wines, and assumed full ownership in 2007. The winery, Skupien explained, produces Chardonnay, Zinfandel, Sangiovese, and several Cabernet Sauvignons, many of which were sampled during the dinner.

The guests began with hors d’oeuvres including Watanabe Farms heirloom tomato croustade paired 023with 2008 Frank Family Blanc de Noirs, and finished with Del Rio Botanical fried figs served with Frank Family Zinfandel Port. Guests were then able to relax with artisanal cheeses from North Valley Farms in The Firehouse’s acclaimed wine cellar.

Between Chef Williams’ professionalism and knowledge of each course, Skupien’s education-laced yet entertaining talk about Frank Family Wines, and Manager Mario Ortiz’s exemplary service, the night was enjoyed by all who attended. The Firehouse strives to give patrons the best and most unique experience possible, and they didn’t disappoint! 

Lindy Gervin