Photos > Brian Riggenbach Food Resume
HEIRLOOM BEETS SMALL PLATE
This dish was created with authentic Szechuan pepper corns, which allowed the dish to have an almost "pop-rock" experience while enjoying. This dish is considered a Global influenced one with Chinese, Local, Mexican and French ingredients coming together.
forno and golden beet batons, szechuan pepper vinaigrette, candied pepitas, lavender salt, trio of puddings;
humbolt fog chèvre, gold beet-orange, red beet-honey
BEET CHILE SOUP
ancho, passila & mulato chilies, forno beets, mexican crema, cumin, honeycrisp apple, purslane
MYER LEMON TARTLET
mexican wedding cookie tartlet, meyer lemon curd, peach-ginger jam, toasted meringue, micro basil
CARROT-STAR ANISE SOUP
Menu item from our "Oh, Mary" supper, which was a meal that celebrated a very popular Mexican day observing "Dia de la Virgin De Guadalupe". In order to accentuate our Mexican-Inspired cuisine we added a wonton that was hand painted with the apparition.
mexican crema, hand soy-painted wonton crisp
CORN CHIP PIE
Menu item inspired by Texas visit and Tex-Mex staples.
lamb chili, roast peppers, shallot, corn crisps, cheddar, cilantro
HERB ROASTED CORNISH HEN
This dish was created for a private meal for 20 guests with the 1920's American meal with French twists influence.
French potato purée, fennel stuffed Cornish Hen
COCONUT PANNA COTTA
This dessert was inspired by our annual tribute to "Selena", and this dish was created with the song of "Como La Flor" (loosely translated means "like a flower") in mind. We took the concept of "like a flower", and created a dessert around the Hibiscus Flower, which is used extensively as a Mexican beverage.
hibiscus gelée, pistachio, candied celery leaf, mango-black pepper & coconut salsa, blackberry, fennel frond
GRILLED SHRIMP BINDLES
Small plate inspired by our Mexican and Asian cuisine coming together. Instead of the typical wontons that are folded over, we created little purses that were tied with green onion for an extra added pop of spice and for fastening purposes.
grilled shrimp, shallot and mango purses. spiced avocado purée, thai peanut sauce.
WINTER KALE SALAD
This was course two in our annual "Dia de los Muertos" supper. We went with the five stages of life as a theme for this menu (from birth to preservation) with this course representing "Life". Kale being packed full of nutrients essential for well being, and the circles of the champagne-thyme gelée to act as the rings of life.
guajillo roasted kabocha squash, kale chips, champagne-thyme gelèe and chicken-nutmeg gelèe, oaxacan mole.
MELON SUMMER SOUP
Fresh, Summer chilled soup served for an outdoor dinner for an intimate gathering of clients from Australia, so felt that Sauvignon Blanc would be a great way to accentuate acidity in this dish and make the tow varieties of melon really shine.
honey bliss & casaba melons, sauvignon blanc, lime, cilantro oil
WILD MUSHROOM TARTLETS
Designed to highlight the Influence of French cuisine in Mexico, we fused the two together for this one bit burst of flavor and texture for our first annual " French Flipped" supper.
trumpet king, hedgehog & shiitake mushrooms, poblanos rajas, beet-apple-galangal salsa
SOPA DE CEBOLLA FRANCÉS
Our unique take on French influence on Mexican cuisine. We took the typical French onion soup, and infused it with Mexican chiles and Mexican cheese.
french onion soup; ancho, puya & mulato chiles, caramelized onions, queso asadero and pressed french bread
Fideo is a popular Mexican dish prepared by using vermicelli noodles with cumin, tomato, and garlic prepared in a "rustic soup" style. We did a modern twist to the typical Fideo and reimagined the ingredients. The lime wedge became a foam, the tomato sauce became bricks, the spices became layered in the wrapped vermicelli and the consommé became the interactive part of the presentation to be done table side.
spaghetti wrapped chipotle purée, roast tomato bricks, candied garlic, avocado, lime foam, cumin, cornish hen bouillon.
Pozole ia another staple in the "Mexican soup" category, we were challenged with creating a new approach to the presentation of all the flavors that connect a diner with the chile ladened, flavor filled dish. The cilantro leaves that are typically strewn throughout the dish was replaced by a ciantro gelée that quickly melts upon impact of the chile spiced liquid that is poured table side. The typical tortilla chips were replaced with farm fresh potatoes formed into rings for a more hearty "bite".
pulled pork shoulder, knob onions, hominy, kennebec potato, avocado, breakfast radish, chilaca pepper-cilantro gelèe, lime, chive
ROPA VIEJA ROGAN JOSH
This dish was inspired by our collaboration supper with Celebrity Chef Maneet Chauhan. We had the challenge of pulling recipes from her newly released Indian cuisine cookbook "Flavor's of my World", and put our "Yo Soy" stamp on it. We took her recipe for Cuba's "Rogan Josh" and added purple corn sopes (Mexican corn cakes) for it's base, and mango to balance out the heat from the Indian spices and shaved asparagus for pops of freshness.
indian spiced braised goat leg, blue corn sope, black beans, shaved purple asparagus, watercress, mango
This dish is pulled from our Summer influenced menu that challenged us to create a five course meal with each course containing beets as a star ingredient. This salad fit perfectly into this theme, as it was very light, extremely colorful, whimsical, and fresh, which is key for Summer suppers.
green zebra, marvel stripe, lemon boy & gold rush tomatoes, chioga, gold & white beets, arugula, pistachio, manchego, champagne-shallot vinaigrette
Another Summer-influenced dish is our version of barbacoa tacos. We used the grill to cook our corn tortillas and filled them with the succulent, brightly acidic pork shoulder and added influences of Asian cuisine with the use of the pickled red onion and cabbage-snap pea slaw.
blood orange braised pork shoulder, cabbage-snap pea slaw, guajillo vinaigrette, pickled red onion
‘elotes’ sweet corn, hutlicoche aioli, pickled ramps, cotija
PULQUE BRAISED TAPIOCA
This dessert was created to highlight our "Chino Chilango" (translated to Chinese person in Mexico City) supper. The dish was influenced by our visit to Mexico City where we sampled many different flavors of Pulque (an alcoholic beverage made from the fermented sap of the agave plant) at a local pulqueria. The Chinese influence of the Ginger and Lemongrass was a great complimentary flavor profile to the distinct acidic notes of Pulque.
braised with lemongrass, galangal, cinnamon, coconut and pulque. topped with; honeydew melon w/ lavender salt,
papaya tossed in candied sesame seeds, and fried candied ginger.
LICORICE CRUSTED YELLOWFIN
A fantastic dish which is our take on the typical black pepper crusted Tuna dish. We added infulences of farm fresh tomatoes, pea tendril gelée "strands" and whole pea tendrils, as well as Asian licorice that played off of the mild, fresh flavor of Yellowfin Tuna.
wapsipinicon peach tomato, pea tendrils two ways, ancient grain baton.
A passed appetizer created for a "ExPatriot" supper for 100 guests. This dish was created with influences of popular Indian spices, mainly entailing various types of Indian chiles in the preparation of the potato and pea puree. To add a unique twist, we used tangy Mexican tamarind in a "chutney" style and a sweet honey bun to balance out some of the heat.
potato, pea, reshampatti chilli, tamarind chutney, mint, cilantro, micro arugula, honey bun
A fine example of our Mexican cuisine marrying with a popular Asian staple. We took a Chinese Steamed bun (Bao) and filled it with Mexican beer braised pork, and pickled red onion for a zest of flavor to cut through the richness of the bun itself.
beer braised and smoked pork carnitas, steamed bun, pickled red onion.
A fresh salad created with Green City Farmers Market ingredients that was used in an outdoor Summer supper for 30 guests.
Heirloom Tomatoes, cucumber, avocado, mickylee watermelon, lemon-ginger viniagrette, tarragon, micro basil.