Executive Chef Jeffrey Axell from the Achiote Café in the Grand Hyatt San Antonio shows us how to have an all-chocolate menu.
Click here to watch…Composed Greens and Endive Salad with Passion Fruit
- 2 oz. Baby Green Leaf Lettuce
- 2 oz. Baby Romaine
- 2 oz. Red Oak Lettuce
- 2 oz. Baby Spinach
- 1 oz. Frisee
- ½ oz. Belgian Endive
- ½ oz. Red Belgian Endive
Method of Preparation: Wash lettuces thoroughly and mix together creating a colorful salad mix.
White Chocolate and Passion Fruit Vinaigrette
- 2 oz. Passion Fruit Puree
- ¼ C. Tarragon, chopped
- 1tbsp. Ginger, grated
- 1 tbsp. Shallots, chopped
- 2 oz. Sherry Wine Vinegar
- 6 oz. Canola Oil
- 4 oz. White Chocolate, melted
- Garnish, Seeds of 1 Passion Fruit
Method of Preparation: In a blender combine passion fruit puree, tarragon, ginger, shallots and vinegar. Blend for 30 seconds on medium speed, then slowly drizzle in canola oil. After adding in canola oil, slowly drizzle in melted white chocolate. Strain and reserve for service. Vinaigrette is best kept at room
temperature.
Herbed Tuile
- 2.5 oz. Soft Butter
- 2.5 oz. Powdered Sugar
- 1 ea. Egg White
- 1.5 oz. Honey
- 1 ea. Fresh Rosemary Sprig, minced
- 4 oz. All Purpose Flour, sifted
- ½ tsp. Salt
Method of Preparation: Whip butter, honey and rosemary together until light and fluffy, then mix in flour and egg white. Let rest in refrigerator for 1 hour. Cut out a stencil of desired shape and spread mixture on lightly greased parchment paper. Bake at 325 degrees to a light golden brown. Remove paper and shape into desired shape.
Grand Hyatt San Antonio
Personal Preference Catering
600 E. Market Street
grandsanantonio.hyatt.com
(210) 224-1234
Executive Chef Jeffrey Axell
Achiote Café
Chef Daniel Keadle
Pastry Chef, Grand Hyatt San Antonio
