Salads
What makes our soups creamy?
the puree of the vegetables
What is in the creamed corn on the blue corn crepe?
Corn, corn juice, and butter
What components make the corn sabayon?
Pureed corn kernels and eggs! then it is put into an ISI container to make it nice and fluffy!
What are the "pickled sweet peppers" on the Crispy Skin Halibut?
Pickled Biquinho Peppers
What does it mean to confit something?
A form of cooking food slowly in fat or oil
How is the tarragon incorporated into the Chilled Marinated Watermelon?
It is in the granita and on the top with the chervil and mint
What gives the cabbage its "barbeque" flavor?
Dukkah spice which consists of pistachios, paprika, cumin, coriander and benne seeds
Which Sous Chef created the Olive Oil Poached Mountain Trout dish?
Brian!!
What secret ingredient is picked up with the rice on the Prime Beef Ribeye?
Aioli
Where is Anson Mills and what products of theirs do we use?
Columbia, SC.
Sorghum grits.
Name 3 things that are in the vinaigrette in the Mixed Green Salad.
Tomatoes, aged sherry & olive oil
How are the chamomile flowers incorporated into the pork belly?
The chamomile blossoms are reduced into the sorghum glaze.
Name 3 things that make up the sauce on the Wood Grilled Chicken Thigh.
Peppers, Calabrian chilis, onions, tomatoes
Where do we get our proteins from? Ribeye, Halibut, Trout, Chicken?
Beef Ribeye: if you know, I'm impressed
Halibut: Atlantic
Trout: Sunburst Farms, NC
Chicken: Springer Mountain, GA
What all do we put on our flatbread? Is it GF? Vegan?
Garlic infused olive oil, sumac, fennel pollen, parsley, finishing salt.
It is not GF, it is vegan.
What is the process of making the marigold salt?
Minced garlic and salt are dehydrated which is then added to the spices and dried marigold leaves
Describe the Sticky Sorghum Pork Belly like you would to a guest.
some things to highlight:
-not very fatty/lots of the fat is rendered out
-it is sliced
-sorghum is a very special southern ingredient that we source locally
What are the components of the trout cure on the Olive Oil Poached Mountain Trout?
Salt, Sugar, and Lemon Peels
What is the exact name of the lentils that we use on the Whole Roasted Eggplant?
Beluga Lentils
Which of our desserts are GF?
Cheesecake, CF Cake, Pavlova, Chocolate Chip Cookies
Name 3 varieties of lettuce that we use.
Bibb lettuce, Red Oak lettuce, Green leaf lettuce, Gem
Can our crepe be made dairy free? If so, what is the substitution? Is our crepe GF?
YES! DF guests will receive a bowl of coconut cream corn with sautéed chanterelles. Our crepe is also DF!
What is mushroom XO and how is it incorporated into the prime beef ribeye?
Mushroom XO is a mushroom condiment/oil that is made by using mushrooms in many different forms such as mushroom oil, sautéed mushrooms, mushroom powder and mushroom broth. It is spread on top of the ribeye right before it is sent to the table. It is also added to the beans on the pickup
What is the process of prepping the ribeye so that it is 6-8 oz?
When we receive the 16oz ribeyes, we then cut them in half the long way and roll them and secure them with ties. This is important because the guest then gets a 6-8oz portion of meat that still contains all of the great parts of a ribeye such as the cap and a small portion of fat.
What is our focus at Three Sisters? Must list 3.
Wood fired cooking, preservation and whole product utilization, and local, seasonal, and foraged items.