Chef Notes

With changes in today’s cuisine and our ever changing dinner menu designs, the Chef at Bistro Etc wants her guests to understand what is on their plates.

Chef Notes - Bistro Etc

  • Aioli
    A Provençal sauce made of garlic, olive oil, egg yolks, and lemon juice. There are many variations, such as excluding egg yolk or lemon juice, or adding other seasonings. It is usually served at room temperature
  • Amuse-Bouche
    A single, bite-sized hors d'œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone
  • Beluga Lentils
    These black lentils are called beluga because of their resemblance to caviar.
  • Berkshire Pork
    A heritage breed black-and-white pig is highly regarded for juicy, tender, and flavorful pork, heavily marbled with fat. Berkshire is to Pork what Wagyu is to Beef.
  • Broccolini
    The entire vegetable (leaves, young stems, unopened flower shoots, and flowers) is consumable. Its flavor is sweet, with notes of both broccoli and asparagus, although it is not closely related to the latter.
  • Bulgogi Style
    This marinade is used on a protein to enhance flavor and tenderness. A mixture of soy, sugar, sesame oil, garlic, pepper and others such as ginger, onions and Asian pear.
  • Chicken Cacciatore
    “hunters’ chicken” in Italian cuisine refers to a meal prepared "hunter-style" with onions, mushrooms, tomatoes, bell peppers, and herbs.
  • Chimichurri
    An herb sauce that is considered a culinary specialty of Argentina. Made of finely chopped parsley, chile flake, garlic, green onion, salt and pepper in a liquid base of oil and vinegar
  • Delicata Squash
    A variety of winter squash with cream-colored cylindrical fruits striped in green or orange. As its name suggests, it has a characteristically delicate edible skin.
  • Faroe Islands Salmon
    Faroe Islands (Salmon) - Located in the North Atlantic between Norway, Iceland and Scotland. The Faroese aquaculture industry is a boutique producer specializing in top quality Atlantic Salmon committed to maintaining the highest levels of fish welfare and sustainability.
  • Farro
    An ancient whole grain packed with nutrients, nutty flavor, and a chewy texture but it's derived from wheat so it's not gluten-free.
  • Fioretto
    A delicious new cauliflower variety. The florets appear atop the vegetable’s stick-like stalks, which are faintly sweet, mildly grassy and tender.
  • Forbidden Rice
    Contains high levels of antioxidants and superior nutritional value. A medium-grain, non-glutinous heirloom rice with a deep purple hue and a nutty, slightly sweet flavor
  • Grass Fed Beef
    Our grass-fed cattle breeds all have Angus lineage and are selected for genetics to produce superior beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane and non-GMO Project verified. The cattle age on the hoof, eating nothing but grass, and are grown out for at least 5 years - twice as long as the average cattle
  • Hanger Steak
    Also known as butcher's steak, is a cut of beefsteak prized for its flavor. Derived from the diaphragm of a steer or heifer.
  • Harissa
    A spicy North African chili paste with the addition of spices, garlic and oil.
  • Kimchi
    A staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly Napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger. WE DO NOT USE shellfish in our preparation for allergy issues and to keep it Vegan for future dishes. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.
  • Kofta
    A type of meatball found in Middle Eastern & Central Asian cuisines. Made of ground lamb mixed with cumin, coriander, mint, paprika and onions.
  • Mojo
    A classic Cuban citrus sauce made from orange, lime, garlic and oregano with a touch of chiles to spice things up.
  • Mostarda
    An Italian condiment made of candied fruit and a mustard-flavored syrup.
  • Nduja
    (n-du-jah) Spicy, spreadable pork salumi from Calabria, Italy.
  • Organic Free-Range Chicken
    Humanely-raised USDA-certified free-range organic chicken 100% non-GMO, organic feed No antibiotics or hormones No animal by-products No arsenicals Raised to 8 weeks Air-chilled for no retained water Farm-to-table audit trail
  • Organic Turkey
    White Broad-breasted hybrid breed Turkeys are humanely raised free-range with access to the outdoors 100% organic, non-GMO, all-vegetarian grain diet of corn and soy, and pure spring water without chlorine or fluoride No animal by-products in feed No antibiotics, growth hormones or arsenicals are ever used Raised on a small-scale Midwestern farm in the USA – not a factory farm Farm-to-table audit trail Farmers support sustainable agriculture and preserve the natural ecosystem  
  • Ossetra Caviar
    One of the most prized and expensive types of caviar. It is obtained from the Ossetra sturgeon which weighs 50-400 pounds and can live up to 50 years. Ossetra caviar varies in color from deep brown to gold.
  • Paella
    A Valencian rice dish that includes chorizo, vegetables and various seasonings.
  • Pizzelle
    Traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring. Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation
  • Pommes Anna
    French dish of sliced, layered potatoes cooked in melted butter & herbs. The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin.
  • Ponzu
    Made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu). The juice of one or more of the following citrus fruits is added: yuzu or lemon.
  • Potatoes Lyonnaise
    A French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. Lyonnaise means "from Lyon", or "Lyon-style", after the French city of Lyon. The potatoes are often par-cooked before sautéeing, else raw cooked in the pan
  • Savoy Cabbage
    It has a round head, like conventional green or red cabbages, but the leaves have the distinctively wrinkled appearance of Napa cabbage leaves. Savoy varieties are milder-flavored than regular green cabbage, but the two can be used interchangeably in recipes.
  • Shrimp al Ajillo
    “in garlic sauce” A Spanish tapa consisting of garlic, olive oil, and chili flake.
  • Skirt Steak
    A cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter
  • Spätzle
    A House pasta made with fresh eggs, flour and spices, found in the cuisines of southern Germany and Austria.
  • Tzimmes
    A traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam)
  • Vegan Risotto
    Classic short-grain rice (arborio), slow cooked in rich vegetable broth to create that famous risotto creaminess, blended with fresh herbs, roasted garlic and seasonal vegetables.