A Glimpse at Top Chef Paul Qui’s Playful Tasting Menu in 60 Seconds

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• published: 02 Nov 2015
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A selection of dishes from the Top Chef and James Beard Award-Winning Paul Qui. The full menu is comprised of 25 dishes and served at the chef's counter at the restaurant in Austin, Texas. The Menu, as detailed by the chef, himself: "frozen Iberico mezcal meringue, sal de gusano, jamon iberico de bellota [ cured worm salt, gran reserva jamon Iberico de bellota ] concept: Jorge's former mentors, based off of the flavor of the Oyamel cocktail a "Ruben Garcia" watermelon, koji, green tea [ ponzu compressed watermelon, with koji/cherry blossom sauce, and green tea oil ] concept: presenting watermelon as we would a tuna crudo, placing value on fruit and vegetable in season as much as fish or meat kanpachi belly, binchotan, smoked soy [ sashimi of kanpachi belly seared with japanese compressed oak, and house smoked soy sauce ] concept: to get the taste of grilled fish but, maintain the texture of sashimi aged mussels, jamon iberico consomme jelly [ aged mussels en escabeche served on gelee of jamon iberico consomme ] concept: using 'lata conserva' preservation technique and the bones left from the jamon iberico grilled peaches, xo [ Texas peaches cooked in their own juices and grilled, with house made XO sauce ] smoked baby tomato, pecorino brodo, mackerel garum, arugula [ smoked baby tomatoes in broth made from pecornino romano, finished with arugula oil and house made mackerel garum ] fermented beets, Broken Arrow anteloupe 'katsuoboshi', black vinegar, amaranth [ fermented beets with black vinegar, and house smoked venison katsuoboshi ] concept: The Texas version of David Chang's pork 'katsuoboshi' technique, using Broken Arrow axis venison loin koshihikari arroz negro, smoked hill country quail [ arroz negro made with koshihikari sushi rice and the flavors of squid adobo with smoked quail ] concept: a play on Spanish black rice with Texas/Filipino flavors Old Port lobster, house fermented bagoong, phytoplankton, meyer lemon [ Old Port lobster marinated in fermented shrimp paste (bagoong), poached in cultured lobster shell butter, grilled, with preserved meyer lemon and phytoplankton aioli ] concept: the flavors of a good lobster roll, but using funky filipino flavor of fermented shrimp paste smoked wagyu short rib, sakura no ha, nukozuke pickles [ smoked Texas short rib flavored with preserved cherry blossom leaves and rice bran pickles ] concept: aroma of cherry leaves with smoked short rib sweet corn pudding, masa ice cream, hormigas culonas [ fresh tortilla masa ice cream, sweet corn pudding, hormigas culonas (ants), sesame sable ] concept: sweet play of my favorite taco 'taco de hormigas' apple matcha ice, cucumber, wood sorrel, chocolate menthol [ flavors from the garden meets japanese tea service ] concept: meant to eat as a palate cleanser" -------------------------- Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it's the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0 Check out more on Eater: http://www.eater.com/ Eater on Twitter: https://twitter.com/eater Like Eater on Facebook: http://goo.gl/TA4Usd Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p View our full video catalog: http://goo.gl/plZhhc Visit our playlists: http://goo.gl/I7tTMO Follow on Pinterest: http://goo.gl/Gyr7XL More at Eater Austin: http://austin.eater.com/