TEMPO.CO, Jakarta - Introducing the new smoky menu from Potato Head, Pacific Place.
In collaboration with Justin Mu and Zachary Nice — two talented US-based chefs from Up in Smoke Barbecue — combined with the expertise of executive chef Noguchi Haruhisa, Potato Head presents the “Smoke It Up” menu, an array of elevated classic American BBQ dishes, which promises a month of comforting and indulgent classics.
It has been said that nothing better represents American comfort food than good old chicken noodle soup. Adding a little twist to the classic chicken broth are fresh organic vegetables, farfalle pasta and barrel-smoked chicken cubes. This aromatic soup topped with a sizable slice of crouton and melted mozzarella cheese is an ideal opening to a hearty meal.
“We incorporate flavors from different parts of America into our dishes,” said Californian chef Mu, as quoted by Antara News.
Well known for their home-made recipes and techniques, Mu and Nice’s approach to cooking involves persistence and patience — smoking their meat at low temperatures for hours and utilizing custom built smokers and a variety of local hardwoods.
“You can’t hurry a good thing,” the pair added.
The main course starts off with a bang in the form of a Texas-style barbecue Beef Brisket smoked for 14 hours to perfection. The three generous slices of tender brisket is rubbed with special home-made spices and topped with a sweet barbecue sauce that will melt in your mouth with every bite. This classic American dish is not complete without the pairing of crunchy sweet coleslaw and crispy potato wedges on the side.
Next, is an Alabama-style barbecue dish that inspires a new-found respect to the household staple meat: the chicken. Also marinated with a special rub, this dish is served with a shocking tangy Alabama white sauce that compliments the sweet and smokey flavor of the meat. The science behind slow smoking a chicken reveals a moist, pink and delicate slice of meat with a smooth and fluffy surface. This dish is generously served with half a portion chicken and also fresh roasted organic vegetables.
Lastly — without forgetting the United States’ strong adoration for pork — comes the Georgian-style barbecue dish of slow-smoked pulled pork shoulders dressed and marinated in sweet tomato-based sauce. This dish is available as both snack sized sliders or a hearty sandwich. The shredded pork filling is paired with coleslaw, perfectly balancing the complex flavors and tender meat with a bit of crunch.
Following the menu’s smokey American theme, these bold flavors are paired with three equally bold and refreshing cocktails to choose from: Socialite, Red Alley and Bourbon Darjeeling Marteani. With a perfect blend of two main elements, the American Bourbon Whisky and lemon juice, these cocktails eliminate the hint of smokey after taste without overpowering the palate. Also, each magical concoction holds its own unique taste with the mixture of other components, such as vanilla icing sugar, black tea and egg-white.
Using the highest quality seasonal ingredients, Potato Head’s new “Smoke It Up” menu will guarantee a delectable dining experience.
ANTARA NEWS
