Jonathan Mendez's Page

As spring continues the menu becomes lighter. This menu will incorporate a family of products that often gets overlooked, but is becoming popular among chefs across the country: Goat. This menu features meat from Maine, fresh chevre from local producers, and milk that I'll process into ricotta and whey. Sunchokes will be simmered in whey, ricotta will be the base for gnocchi.…See More

As spring continues the menu becomes lighter. This menu will incorporate a family of products that often gets overlooked, but is becoming popular among chefs across the country: Goat. This menu features meat from Maine, fresh chevre from local producers, and milk that I'll process into ricotta and whey. Sunchokes will be simmered in whey, ricotta will be the base for gnocchi.…See More

Come enjoy a spring feastSpring has sprung, trees have thawed, and all sorts of beautiful ruffage have found their way back into the farmers market. I've designed a menu that hopefully captures the beginning of spring. I hope you'll join me:1- Snacks: miso hummus, tapenade, onion and garlic crackers 2- Farm egg, brioche rounds, aerated artichoke, lola duck ham 3- Ramp gnocchi, peas and their tendrils 4- Spring lamb loin, arugula puree, chanterelles 5- Salted chocolate brownie,  coconut ice…See More

I have a regular client, and on the first night I cooked dinner for the two of them, we were discussing cooking techniques. I told them about low temperature cooking, sous-vide, and a thermal circulator. Five minutes later, he looked it up on his iphone, and said "I'm getting one." So, I'll have a new toy to play with pretty soon.