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Sweet Basil

Sweet Basil

Contact: Paul Anders
Chef: Sean Sinclair
Phone: 970-476-0125
Address:
193 East Gore Creek Dr
Vail CO, 81657

Website: https://sweetbasilvail.com/
Social: Facebook

Sweet Basil is a creative, modern American restaurant located in the heart of the Vail Village, voted Colorado's Most Popular Restaurant by the Zagat survey. The menu features imaginative cuisine with an innovative array of diverse influences. A destination for wine lovers as well, our wine list features over 500 carefully chosen selections from around the world.

Serving Lunch and Dinner Daily. The bar is open throughout the day.

Established in 1977, Sweet Basil has been a favorite for travelers and locals alike for over 30 years.

Sweet Basil Recipes

Smoked Paprika Chimichurri Prepared for

Smoked Paprika Chimichurri:
Yield= 4 ½ Cups

4 T. smoked Spanish paprika
4 C. neutral oil, canola etc.
Toast the paprika over low heat until fragrant, add the oil and mix very well. Bring the oil over low heat and steep for 30 minutes. Strain the oil through a coffee filter and cool the oil.

While the oil is cooling, prepare the rest of the Chimichurri:
10 ounces shallot, brunoise
2 ½ ounces garlic, mince fine
2 bay leaves
1 bunch parsley, chop
1 oz. tarragon, chop
½ oz. rosemary, chop
½ oz. mint, chop
8 anchovy filets, rinse well, paste
7 ounces red verjus

Combine all ingredients, add the reserved oil, season with 1 T. salt. Allow to stand for 24 hours to allow flavors to blend well.

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Truffle Potato Sunchoke Soup Prepared for

Truffle Potato Sunchoke Soup

Potato Soup

12# Yukon Gold Potatoes
4.5# Sunchokes (peeled)
2# Leeks
3ea Bay
2qts Heavy Cream
1.5# Butter
A lot of Salt
14qts Vegetable Stock
_____ Truffle Oil (and or scraps)


Method:
Peel potatoes and sunchokes and slice leeks.
Melt the leeks in the butter and add the pots and chokes to the leeks, salt heavily.
Cover with veg stock and toss in bay leaves.
Cook the potatoes until they are just tender. Blend adding cream into the blending process until very smooth, strain. When completed, check with chef and add truffle oil.


Plate Up
6oz Soup
10g Confit Sunchoke (obtain from pm grill)
10g Chive batons
1oz Sour Cream
2g Black Truffle (microplaned)

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Yellowtail Crudo, Fresno Chile Condiment, Crispy Ginger, Cucumber, Breakfast Radish Prepared for


Crispy Ginger:
200 grams ginger, peel, fine brunoise
2 C. water
2 C. sugar
Method: Combine the ingredients in a sauce pan and place over medium heat. Bring the mixture to a boil, reduce heat and simmer the mixture for five minutes. Strain the ginger from the syrup and reserve the syrup. Allow the ginger to drain until dry. Fry the ginger in 300 degree oil, until crisp and golden brown. Drain the crispy ginger on a towel lined pan.

Chile Condiment:
Yield=1 Qt.
1 oz, lemongrass, sliced thin
8 floz. yuzu juice
2 floz. fish sauce
6 floz. Reserved ginger syrup, from recipe above
.25 oz. garlic, sliced thin
Method: Combine the ingredients in a sauce pot and bring to a boil. Remove from the heat and set aside, let steep for 30 minutes. Strain the liquid through a fine mesh strainer and combine with:
4 oz. fresno chiles, fine brunoise
1 oz. shallot, fine brunoise
½ oz. cilantro stems, minced
Refrigerate until needed

Final Preparation:
8 oz yellowtail, sliced thinly
2 oz. soy sauce (white soy is preferable)
2 breakfast radish, sliced thinly, lengthwise
1 cucumber, peeled, sliced into 1” wide ribbons
Sea salt
Cilantro or Celery leaves
Method: Lay out the sliced yellowtail. Brush the yellowtail lightly with the soy sauce and season lightly with sea salt. Arrange the fish on a plate. Dress the fish with a good amount of the chile condiment (about ½ C.) Next, sprinkle the fish with the crispy ginger. Finally scatter the radish, cucumber and herb leaves over the fish and sauce. Serve immediately.

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Sweet Basil’s Caramelized Onion & Walnut Tart, Sour Apple, Celery, Bleu Cheese Prepared for

Walnut Pate Brisee (yields approx 40 tart shells)
AP Flour 10 cups
Salt 4 Tablespoons
Sugar 2 Tablespoons
Butter, Cold 2#
Ice Water 1.5-2 cups
Walnuts ½ cup

MOP
1. Lightly toast and cool walnuts.
2. Add the flour, walnut, salt, and sugar to the robot coupe and buzz to combine. Cut in the cold butter and water. Do not over mix!
3. Roll out tart shells, dock, and blind back under weight @350 for 12-15 minutes.

Brown Butter Custard
Eggs 12 each
Sugar 4 cups
Corn Starch 2 teaspoons
Butter 24 oz
Salt 1 T

MOP
1. Combine eggs, sugar, and cornstarch. Whisk until smooth.
2. Lightly brown butter. Temper into eggs. Add salt.

Caramelized Onion (yields 42 oz.)
Onion, Julienne 12 each
Butter 1/3 #
Salt 2 Tablespoons

Sous Vide Apple ( 24 orders / 5 per order)
Granny Smith Apples 6 each
Apple Cider 2 cups
Olive Oil 1 oz
Ascorbic Acid 1 teaspoon
Thyme .25 oz
Salt 1 T

MOP
1. Peel and melon ball all apples. You should be able to average 20 balls per apple.
2. Cryo-vac in large bag with apple cider, evo, ascorbic acid, thyme, and salt.
3. Cook at 85 Celsius for 20 minutes.
4. Cool in an ice bath.







Caramelized Onion & Walnut Tart, Sour Apple, Celery, Bleu Cheese – pg 2

Vinaigrette (yields 72 oz.)
Cider Vinegar 1 quarts
Kewpie Mayo 4 oz
Honey 3 oz
Salt 1 oz
Black Pepper .5 oz
Xanthan Gum .5 teaspon
Blended Oil 2 quarts

Shallots, Minced 4 each
Whole Grain Mustard 4 oz

MOP
1. In a Vitamix, combine the vinegar, mayo, honey, salt, pepper, and xanthan gum. Blend until smooth. Emulsify in the oil.
2. Remove from blender and mix in minced shallots, and mustard. Adjust seasoning.

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Grilled Wagyu Ribeye Filet Prepared for

Charred Broccolini, Salt Roasted Potato, Umbrian Olive Oil, Salsa Verde

Serves: 4 people
Preparation Time: 2 hours
Cooking Time: 20-30 minutes
Equipment Needed: Grill, Deep-Fryer, Range Top

Ingredients:
4 x 7 oz wagyu ribeye filet steak (center eye of the ribeye)
2 bunches, broccolini, ends removed, blanched in salted boiling water, shocked in ice water
Parmesan, for shaving of ribbons
Rosemary, leaves picked for garnish

For Olive Oil: used for brushing the steak, saucing the plate, and tossing with the broccolini
250 ml D.O.P Umbria Extra Virgin Olive Oil (or your preferred extra virgin olive oil)
½ oz Rosemary Sprigs
1 oz Garlic cloves, smashed

For The Salt Roasted Potatoes:
1 lb. kosher or rock salt salt
1 oz. rosemary sprigs
4 medium russet potatoes, wash well in cool water, allow to dry

For Roasted Garlic Puree:
4 oz garlic cloves
100 g DOP Umbria Olive Oil
2-4 floz. chicken stock, hot
Salt, as needed

For Salsa Verde:
1 bunch flat leaf parsley, chop fine, stems are fine
1 oz picked basil leaves, tear into small pieces
¼ oz. picked tarragon leaves, chop
2 anchovy (salt packed) filets rinse in cool water, dry, chop fine
¼ oz capers, drain from brine
1 C. Extra Virgin Olive Oil
1-2 floz. neutral oil, canola, grapeseed, soybean etc.

Method:
Prepare the infused olive oil by placing the olive oil, rosemary, and garlic in a sauce pot. Place over very low heat and allow to warm up slowly. Steep for 30 minutes, strain the oil and reserve. Prepare the potatoes by pre-heating oven to 400 degrees. Toss the salt with the rosemary sprigs. Place the salt mixture in a thin layer on a sheet pan. Place the washed potatoes on the salt/rosemary bed. Place in oven and roast until the potatoes are fork tender. Once tender, remove and cool to room temperature, peel the potatoes and break the flesh into large chunks. Next make the roasted garlic puree. Toss the garlic cloves with the oil, place in a foil packet on a raised rack. Place the packet in the same oven as the potatoes and roast until garlic is tender and lightly browned. Remove from the oven and transfer the contents to a blender. While the blender is running, slowly add the warm chicken stock and puree smooth. Finally season the garlic puree with salt. (it does take more salt than you would think). Prepare the Salsa Verde. Gather all of the ingredients. Place the picked/chopped herbs in a blender or food processor and pulse. Add the anchovy and capers and pulse again. Finally, stream in the oils while pureeing. The end result should be mostly smooth, but retain some texture. It should also be of a sauce consistency so if too thick, simply add more oil as needed. Season the salsa verde just before serving to keep the green color.

To Finish/Serve:
Season the steaks with salt and cracked pepper. Grill the steaks to preferred temperature, allow the steaks to rest for at least 5 minutes. While resting brush the steaks liberally with the rosemary olive oil. While the steaks are resting, deep fry (or pan fry) the salt roasted potatoes until crispy and golden brown. Remove from the fryer, season with salt, torn rosemary leaves and a liberal amount of the rosemary olive oil. Toss the blanched broccolini in rosemary olive oil, and season with salt and pepper. Place the broccolini on the grill and cook until well charred.
Plating: First sauce the plate with 1 teaspoon of the roasted garlic puree. Place the steak in the center of the garlic puree. Form a ring around the steak, alternating the charred broccolini and crispy potatoes. Sauce the steak and vegetables with 1 oz. of the salsa verde (or more), garnish with ribbons of parmesan reggiano, a drizzle of the rosemary olive oil, and a scattering of rosemary leaves.


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