LOS ANGELES (CBSLA.com) — Beets glazed with champagne? Who would have thunk it?
Patrons of the hot new ARC restaurant in Orange County is who. Noah Blom, chef/owner of the eatery, was an in-studio guest on the KCAL9 News at Noon Friday.
He showcased his “oven-to-table” food and some innovative cocktails. The goal of the Costa Mesa restaurant is to produce hearty rustic “oven-to-table” food made for sharing and innovative cocktails.
CIGARETTES & COFFEE (all ingredients can be found at your favorite beverage specialty store)
1 1/2 oz. George Dickel Rye (or rye whiskey of choice)
1/2 Luxardo Amaro Abano (or Amaro of choice)
Barspoon of Gran Classico
5 Dashes Smoked Bitters
5 Dashes House Bitters (or Angostura)
Stir ingredients in a short glass, add hand-cut ice (or your own favorite).
Garnish with Grated Coffee Bean
BEETS glazed with champagne
5 Large Red Beets
1 Cup Champagne
1/4 Cup Champagne Vinegar
1/4 Cup Chervil (tossed in EVO and salt)
4 oz Aged Goat Cheese (Bermuda Triangle)
1/2 Tsp Lemon Zest
Tsp Lime Zest
Salt (to taste)
Peel whole raw beets, then slow roast at a low temperature. Take the beets to 30%, then de-glaze with Champagne, and reduce by half. Take out beets, cooked to 60%. Add vinegar, lime zest, and honey to the remaining Champagne, and reduce 75%. You will hold this as dressing. Cool beets. Cut. Toss in dressing. Slice cheese as desired and place on top of beets. Finish with chervil, tossed in EVO and salt. Add lemon zest to top.
For more about this food, Noah Blom and ARC, click on the following link.