This will be the new great thing on menus….BLACK GARLIC…I have been beating up my food vendors  for the past three months to get this stuff to me.  When it finally came, I know exactly what my 5yr old feels when she is running around the house looking for Easter eggs….I was Pumped!!!

As Jed would say thats BLACK GOLD, Its produced in Japan, China, Korea and California. The process now  have machines that are all temperature controlled and all patented. Long long loooooooooooooong time ago this stuff was stored in caves, clay jars and other cool areas to let the fermenting process begin.

I am going to go Dr Brandt on you here…. It has ten times the antioxidants then regular garlic has  ( Superoxide Dismutase, and important antioxidant) when allicina powerful antibiotic and anti-fungal compound naturally occurring in garlic is fermented it turns int S-allylcysteine, The body can process it easier. S-arylcysteine that raw garlic doesn’t have is produced and helps the fight against cancer,alzheimer’s disease inhibiting cholesterol, sclerosis and heart diseases.

The flavor reminds me of a balsamic, roasted garlic, molasses . It doesn’t have that strong in your face flavor that regular garlic has. I know this is going to sound weird,but it’s a very sexy garlic taste on your tongue….silky, smooth, deep mysterious flavours….hmmmmmmmmmmmmmmmmmmmmmmmm…ohhhhhh…ahhhhhhhhhhhhhhh

Sorry……anyways……. I am so pumped to add this to my arsenal of weapons in my cooler and have this to battle with.  I love being able to find things like this and sharing it with my employees and guest.

When I first used it, It was  very simple but a flavorful pasta dish. I simply sauteed the great flavors of the Del Cabo heirloom tomatoes, breakfast radishes, shallots,mixed olives, Greek olive oil and BLACK GARLIC… I swear it sang like a Baptist church choir on a Sunday afternoon….loud and proud……This hugged my tongue and wouldn’t let go. It  was making love to your taste buds in full force…

I think you all can guess what am going to have tonight for dinner… YUP>>>my wife’s Tuna noodle casserole!!!! I cant wait… Come on, I see and eat this great stuff all the time….I like going home and eating the good stuff..plus I had this Black Garlic Pasta for lunch……….

Cheers,

Chef Brandt

Failure is only the opportunity to begin again, only this time more wisely (New Summer menu release date 4/20/09)

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