Pecan, wild rice, chard
Pitch: Butternut squash, wild rice, pecan puree
The butternut squash is cooked sous vide with a salt and water solution with fresh sage.
A paste is prepared by steeping pecans and pistachios in milk and pureeing it with sherry vinegar and walnut oil.
A pate a choux gnocchi is prepared and allowed to air dry. http://en.wikipedia.org/wiki/Choux_pastry
On pickup, a small amount of butter is allowed to brown in a hot pan. The butternut and gnocchi are browned before adding diced shallot and Swiss chard ribs. Once the shallots and chard ribs have sweated, white wine is used to deglaze the pan and emulsify with the brown butter. Wild rice is added and heated through. The dish is removed from the heat and julienned chard leaves and toasted pecan are added and folded in.
A thin layer of pecan paste is applied to a plate using a putty knife. The butternut wild rice mix is placed to cover the pecan paste.
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