Jax Fish House and Oyster Bar, 11 S. Tejon St., has a new general manager, chef and fall menu. The new fall dishes are under the direction of Jax’s Culinary Director, Sheila Lucero, who brainstorms with her culinary team for the final menu options.
And the menu is definitely worth a look. The night we had dinner and met Tom Hartmann, the new General Manager, and Juan Lopez, the new Chef, they highly recommended starting with Raw Kanpachi ($17).
“It’s a raw preparation of the fish, something like sashimi,” Hartmann said. “It’s from the waters of Hawaii. When I worked at a sushi restaurant, we used to love to eat this fish. It is a premium member of the amberjack family that is unctuous and delicious.”
Lopez added a description of the dish.
“The cubed fish is mixed with a ginger ponzu sauce with pickled onions,” he said. “We make a cream of corn with dehydrated corn to give it sweetness. Then we garnish the plate with puffed rice, nori and Asian pear cubes.”
It was a beautiful dish with layers of flavors and textures – the perfect light start to an amazing meal.
For entrees, Lopez suggested seared New England scallops ($39) and butternut squash risotto ($19).
“Butternut squash is one of my favorite items on the fall menu,” she said. “I could eat it every night. We topped the risotto with roasted mushrooms and fried Brussels sprout leaves. Then garnish with a sour cherry sauce, fried sage, and grated Grana Padano.”
Colorado Springs-based French chef has mastered the preparation of the classic Italian panettone
It’s easy to see why I could eat it every night, it was so tasty and the crunchy elements of the dish hit the spot. Our extremely efficient waitress, Sara Eberle, was also a fan of the rice dish.
The scallops were another winner. You can’t go wrong with perfectly cooked scallops any day, but in this case it’s done a little better with chunks of braised pork belly, roasted fennel, diced Brussels sprouts and pears, drizzled with creamy celeriac sauce and drizzled with syrup. pine shoots.
“Pine shoot syrup is made from small green cones,” Lopez said. “They are pressed to release their juice and then we make a syrup with it.”
Save room for dessert. You won’t want to miss the seasonal pumpkin spice Swiss roll ($8). The pastry chef has created an incredibly light and fluffy spice flavored chiffon cake roll. Generous slices of the bun are topped with applesauce and diced fennel and candied nuggets. Salted English caramel is served on the side.
Hours are 3:30 to 9 pm Sunday through Thursday and 3:30 to 10 pm on Friday and Saturday.
Details: 719-357-4554, tinyurl.com/5n6bc34b
Colorado Springs chefs give tips for hosting a Thanksgiving dinner
Here are a couple of sweet options to consider for the holiday table or as a gift:
• Mini Yule Logs (Bûche de Noël) at The French Kitchen, 4771 N. Academy Blvd., are single-serving delights in six flavors: Chocolate Crisp, Mint, Caramel Hazelnut, Chocolate Hazelnut, Gingerbread and Passion Fruit. They are $8.99 each or $49.99 for boxes of one each of the six flavors. They come frozen and can be thawed in the refrigerator in two hours. It is recommended to book in advance. December 17 is the deadline for Christmas. Details: 719-528-6295, tfkcc.com
• Cheesecakes at the Death By Cheesecake pop-up shop from 11 am to 3 pm, Sundays at 5830 Omaha Blvd. Flavors include vanilla, strawberry, raspberry, blueberry, lemon and chocolate ganache swirl. Cost is $4 per cupcake, $10.50 for a three-pack, $18 for a half dozen, or $29 per dozen. Whole cheesecakes available too. Sundays are on a first-come, first-served basis. The other days of the week the cheesecakes must be ordered. Details: 719-941-3929, tinyurl.com/5rzb4f56, deathbycheesecake.com
christmas dinner helper
Mici Italian is offering take-and-bake homemade lasagna with full baking instructions through January 1. For $125 you get a tray of raw lasagna, which serves from 12 to 8. Twenty-four hour notice is required on miciitalian.com to find a store near you.
Grow your own food
Larry Stebbins is a master gardener and will be offering his popular Larry’s Garden Classes at Timberline Landscaping Conference Hall, 8110 Opportunity View, from 9-11:30 am beginning February 18. He will be a series of three classes. The cost is $10 per class and is limited to 88 people per session. A pre-registration invitation will be sent by email the first week of January. To get on the guest list, email [email protected]
contact the writer: 636-0271.