Spoke & Steele offers sophisticated “American Fare” featuring charcuterie & cured meats, bespoke spirits and house made barrel-aged cocktails. Diners can expect a global twist on the seasoning and cooking techniques featuring a chef at the corner of the bar working with cheeses, pickled items and cured meats for the ultimate charcuterie experience.
Spoke & Steele will also introduce a custom cocktail club, allowing members to enjoy a rotating house made cocktail in their own personalized bottle. The custom-branded bottles will be refilled monthly with a seasonal and fresh libation. The Bar will feature and display the bottles as the centerpiece of the room, offering one of the most unique cocktail programs in the world. Spoke & Steele will be open daily for breakfast, lunch and dinner. www.spokeandsteele.com; facebook.com/spokeandsteele; @spokeandsteele
12 ears corn
2oz Lime juice
2 cups Corn Stock
2Tbsp Cornstarch slurry
Salt and cayenne to taste
Zest of 1 Lime
Grate corn on the large hole side of a box grater. Take the corn cobbs and boil them in 5 gallons of water for 15 minutes; strain, chill and reserve. In a very hot pan with grapeseed oil, char corn kernals and saute until tender. Deglaze with corn stock slurry; season with EVOO, lime juice, Lime zest, salt and cayenne.
Using the chilled corn stock; mix together corn starch and corn stock
¾ c. Red Cherry Tomatoes quartered
¾ c. Yellow Cherry tomatoes quartered
3 tbs. Red Wine Vinegar
3 tbs. Olive oil
3 tbs. New Shallots or New Scallions sliced
6 tbs. Basil chiffonade
Toss all together
Simply season bass with salt and white pepper. In a hot pan using grapeseed oil sear presentation side of bass until golden brown. Flip fish and continue to cook until tender and flaky.To Serve
Place a dollop of Corn pudding on an entrée plate. Place Pan seared bass on top of corn pudding. With a slotted spoon, scoop tomatoes out of container and place on top fish as garnish and dressing. Top with fresh herbs and enjoy.
Cheesy Hash Brown Casserole
2 pounds shredded hash brown
2 cups Cheddar
¼ pound of butter
1 pint sour crème
1 can cream of mushroom soup
1 can cream of chicken soup
1 tsp Kosher salt
3 ea chopped Green onions
3 cups corn flakes
Combine all ingredients, top with crushed corn flakes Bake at 350 degrees for 45min.