38 CENTRAL

38 Central's David Graham on Sustainable Food

2010-05-18T09:04:00.000-07:00

38 CENTRAL.mp4

2010-05-17T22:46:00.000-07:00

Hope Floats Charity Event

2010-05-12T12:43:00.000-07:00

38 Central / Restaurant & Wine Bar
"Hope Floats Charity Dinner / May 21 / Grants Pass

MENU~

AMUSE
Thai Coconut-Lime Soup
Cilantro & Lemongrass Scent the Broth with a Seared Tiger Prawn Garnish
Served in a Demitasse Cup

SALAD
38 Central “Salad Roll”
A Mix of Spring Greens Rolled in Cucumber and Carrot Strips
Champagne Vinaigrette

ENTREE
Beef Wellington
Port Wine Reduction
-OR-
Vegetarian Wellington
Wild Mushrooms, Spinach, Tomato & Eggplant Wrapped in Puff Pastry
Port Wine Reduction

Rosemary Roasted Fingerling Potatoes

Baby Carrot & Zucchini

DESSERT
"Hope Floats"
A Vanilla Bean Meringue Floated on Root Beer Crème Anglaise; Chocolate "Straw"

Executive Chef/Owner: David Graham

COWHORN® Vineyard & Garden | Biodynamic Estate Winery | Applegate Valley | Oregon

2010-05-11T07:56:00.000-07:00

COWHORN® Vineyard & Garden | Biodynamic Estate Winery | Applegate Valley | Oregon

2010-05-03T16:04:00.000-07:00

COWHORN® Vineyard & Garden | Biodynamic Estate Winery | Applegate Valley | Oregon

Tiramisu Thursday at 38 Central in HD | 541 Live it's what's happening in Oregon!

2010-04-26T09:04:00.000-07:00

Tiramisu Thursday at 38 Central in HD | 541 Live it's what's happening in Oregon!

Tiramisu Thursday

2010-04-08T09:33:00.000-07:00

Tiramisu Thursday

Sunday Brunch in Medford

2010-04-08T09:32:00.000-07:00

Sunday Brunch in Medford

Sunday Brunch in Medford | 541 Live it's what's happening in Oregon!

2010-03-29T11:44:00.000-07:00

Sunday Brunch in Medford | 541 Live it's what's happening in Oregon!

Sunday Brunch is Now Here!

2010-03-27T15:44:00.000-07:00

BRUNCH CENTRAL

EGGS Your Way: Cooked To Order, 3 Eggs with 38 Hash Browns & House Toast 5.95
ADD: Rasher of Maple Cured Bacon or 3 Sausages 3.50
ADD: Braised Greens 2.00
ADD: 8 oz NY Steak w/Watercress Sauce 9.00
CORNED BEEF HASH: Fresh Corned Beef, Potatoes, Carrots n’ Cabbage with 2 Poached Eggs & House Toast 11.95
SALMON HASH: Kinda Like our Corned Beef Hash, but Without the Beef! 13.95
CRAB CAKES N’ EGGS: Our Classic Crab Cakes (2) on Toasted Deux Chats Bread with Poached Eggs, Spinach and Hollandaise 16.95
38 FRITTATA: Sautéed Spinach, Onion, Red Bell Peppers, & Mushrooms with 38 Hash Browns & House Toast 10.95
ADD: Rasher of Maple Cured Bacon or 3 Sausages 3.50
JOHNNY CAKES: Corn Meal Pancakes with Bourbon-Maple Syrup (Stack of 3) 6.95
ADD: Rasher of Maple Cured Bacon or 3 Sausages 3.50
ADD: 2 Eggs, Cooked Your Way 2.00
ADD: Buttermilk Fried Chicken 8.50
“INSIDE OUT” OMELET: Onion, Red Bell Peppers, Olives & Ham Folded with Aged Cheddar & A Crisp Parmesan “Skin” 38 Hash Browns & House Toast 9.95
RAZOR CLAM: Lightly Breaded with Panko, Sautéed Greens, Lemon Caper Butter with 2 Eggs Your Style 14.95
BURGER “38”: ½ lb. All Natural Angus Beef, Aged Cheddar, Caramelized Sweet Onions; Hand Made Bun 11.95
(Add Avocado, Bacon or Mushrooms . . . $1.00 ea Add Foie Gras ….$5.00)
‘All Grown Up’ MACARONI & CHEESE: Fiscalini Cheddar, Parmigiano-Reggiano, Hardwood Smoked Bacon 14.95
FRENCH TOAST of the MOMENT: Selection Changes Each Sunday! 10.95
HOUSE MADE GRANOLA: Dates, Raisins, Walnuts Cinnamon & Nutmeg; Local Yogurt 7.95

CLASSIC BRUNCH COCKTAILS:
BELLINI: Sparkling Wine, Peach Puree, a Splash of Raspberry Puree...................................8.00
MIMOSA: Fresh Orange Juice and Sparkling Wine…….........................................................8.00
THE “38” 75: Gin, Fresh Lemon Juice, and a splash of Sparkling Wine……………………………..8.00
GIN FIZZ: Gin, Fresh Lemon Juice, Powdered Sugar & Soda Water……………….....................8.00
RAMOS FIZZ: Gin, Egg White, Powdered Sugar, Cream, Orange Flower Water……................8.00
BUILD-YOUR-OWN BLOODY MARY: We Supply our Own Bloody Mary Mix, Vodka and the
Glass, You Pick the Condiments and the Heat!.....................................................................8.00

ORGANIC NATION | Pure Spirits

2010-03-23T16:00:00.000-07:00

ORGANIC NATION | Pure Spirits

Sweet Spot | MailTribune.com

2010-02-10T07:40:00.001-08:00

Sweet Spot | MailTribune.com

Posted using ShareThis

Sweet Wines for Sweet Hearts

2010-01-21T21:16:00.000-08:00

A Valentine Dinner
Featuring the Wines of Madrone Mountain

38 Central, Restaurant & Wine Bar, & Madrone Mountain Winery present a new way to pair food & wine
…Sweet Wines, not just for dessert anymore!

I tried to explore the many ways you can incorporate any great sweet or semi sweet wine into dishes and courses that stretch well beyond a dessert and a cigar, there are great ways to share these wines, I hope you will find a few of them here…
-David Graham, Executive Chef/Owner 38 Central
The Menu

Sautéed Foie Gras: We cut from fresh lobes of Foie Gras, give a rapid sear and match the rich flavor and silken texture with Grilled Pears and Crisp Toast Points
2004 Late Harvest White; a true match made in Heaven, the sweet notes and crisp acids in the Late Harvest give greater depth to the Foie Gras and enhance each bite.

Scallop Velouté: A fresh Day-Boat Scallop is cornmeal crusted and seared, set in a rich and creamy Parsnip Velouté.
Starthistle Cuvée – slightly less sweet, this wine plays well against the sweet/savory tones of this scallop dish (a bit of the wine is used in the preparation of the soup as well)

A Composed Salad: A blend of Field Greens & Herbs set against a colorful array of Shredded Carrots, House Marinated Artichoke Hearts, Roasted Red Bell Peppers, and a Rogue Creamery Blue Cheese Croquette all drizzled with our vinaigrette made with the Starthistle Cuvée as a base ingredient.

A Choice of Entrée

Filet of Beef: A hand cut filet from Fulton Farms, 21 day aged grass fed beef. Pressed with Peppercorns and grilled to perfection, served with duck fat fried Potato Rosti, Baby Carrots and Sugar Snap Peas. The steak is finished with a hose made Demi-Glace & Mundo Novo Reduction.
2006 Mundo Novo Port Styled Wine – the latest release of this fabulous wine is still young enough to present some tannins and body enough to make the pairing against the filet a great combo.

-OR-

Seafood Napoleon: Firm, sweet, cold water lobster tails are cut into medallions and layered with large tiger prawns, spinach and lemon scented mascarpone cheese between sheets of crisp puff pastry, along with a saffron cream and crisply fried leeks. A Gastric of Late Harvest Madrone Mountain Wine ties this dish together and highlights the natural sweetness
Starthistle Cuvée – just the right sweetness-to-acid balance that will make the lobster sing!

-OR-

Chocolate Nib Crusted Sea Bass: Freshly roasted Madagascar Chocolate beans from Lillie Belle Farms are crushed into “nibs” then pressed into our Chilean Sea Bass, when seared the chocolate notes will bring depth and character to this dish, and when paired with the Mundo Novo Butter, will create a wonderful explosion of flavors in your mouth!
2006 Mundo Novo Port Styled Wine – Red wine (and a Port style at that) with fish?! Yes. Try it. You will be surprised.

Dessert

Raspberry & Chocolate Tart: Our ever-so-smooth chocolate mousse filled tart with fresh raspberries
Chocolate Truffles: From Lillie Belle Farms, an oh-so-sweet finish to an oh-so-sweet Valentines Day.

2004 Vintage Port Styled Wine – older, balanced, mouth filling and perfect with chocolate – what better way to toast your sweetheart!?!

$60.38
Gratuity not included)

Complimentary wine tasting with the good people from Madrone Mountain starts at 5 pm. Reservations for seating start at 5:15 pm.

Seating is Limited to the First 5o Reservations
Advance Reservations are Required (Ring 541.776.0038 to Reserve)
Price of Dinner Includes 3oz Pours of Each Wine Listed (Entrée Pours are 5 oz)
Additional Wines, Both by the Glass and Bottle Available
Our Regular Full Menu is Also Available

A perfect pairing: Cowhorn and 38 Central!

2009-08-17T19:26:00.000-07:00

Come dine with us as we create another spectacular dinner featuring Cowhorn Vineyard & Garden wines and produce!

Cowhorn Vineyard & Garden is a biodynamic producer of award winning wines and great organic produce.

38 Central joins forces to craft a great four course dinner featuring the produce and highlighting the wines of Cowhorn!

These dinners sell out early, and there is limited seating. Do call 38 Central for your reservation today (or grab it online on our reservation page). Ring: 541.776.0038

Details:
Thursday, August 27
Complimentary Tasting of Cowhorn wines start at 5 pm
Dinner seating starts at 5:30 pm and last seating is 8 pm

The Menu:
Will feature Corn and Watermelon grown at Cowhorn Vineyard and their wines:
2008 Viognier
2008 Spiral 36 (a brand new bottling & release!)
2007 Syrah

Lobster & Prawn "Corn Dogs"

Crab, Corn & Potato Salad

Watermelon Sorbet

Marinated Skirt Steak w/Spicy Watermelon Salad & Corn & Haricots Vert
OR
Butter Poached Scallops w/Sweet Corn Succotash & Watermelon Coulis

Raspberry Chiffon w/Lemon Tuiles

Price: $45.95 per person

Wine Flight (3 wines): $21.75

Don't miss this event!

Travel Oregon Special Offer

2009-04-01T15:10:00.000-07:00

No April fools joke. We're for real with this great April offer. We've partnered up with our good friends at Travel Oregon and are offering a special April showers Spring discount. We're giving 15% off any item on the menu (food only) all month. Download your coupon and come on in for some comfort cuisine. (Aren't you glad you logged on and found this today?) Yummers!

» Download Travel Oregon coupon

Whew! What a night!

2009-02-16T13:17:00.000-08:00

As in any restaurant of good repute, (and indeed we put 38 Central in that mix!) Our V'Day night was both packed to the gills and rather fun! We booked out our reservations several days in advance and the crowd we had in was both in grand mood and most enjoyable!

Thank you all who made it in ~ and for those we had to turn away, we hope you will return again, Most days are not as crazy busy as Valentines, and our food is worth a taste (or three!)

Look for our next update, for we have a Coffee Dinner set with our roasters, Noble Coffee -- should be another full night, and promises to be much fun!

Come Dine With Me...

2009-02-04T15:04:00.003-08:00

Happy Valentine’s Day

“So Much In Common”
A Dinner for Two to Share
(Each Course Served on One Plate for Two to Enjoy)
...Love each other but like different things? Check out the other side!

Sea Of Love

Seafood Bouillabaisse
with Dungeness Crab, Tiger Prawns, Manila Clams, and Black Mussels

Our ’House

24 ounce Porterhouse Steak
Russian Fingerling Potatoes, Roasted Root Vegetables and a Truffle Demi-glace

Cloud Nine

Dark Chocolate Soufflé
with a Raspberry Crème Anglaise and Fresh Berries

Valentine's Day 2009

2009-02-04T14:43:00.000-08:00

The Fine Art of Casual Dining

Happy Valentine’s Day

“Opposite’s Attract”
A Dinner of Separate (but Equal!) Choices...
Love each other enough to Share? Check out our Menu on the back!

Courtship

Crayfish Chowder
with Saffron and Crispy Leeks
or
Hearts of Palm and Baby Arugula
with Garlicky Goat Cheese, Crispy Bacon and Caramelized Onion Dressing

Nuptials

Prosciutto-Wrapped Monkfish
Wild Mushroom and Asparagus Risotto and a Whole Grain Mustard Sauce
or
Chocolate & Chili-Rubbed Venison Tenderloin
with a Roasted Baby Corn-Haricot Vert “Bundle” and Celery Root Puree

Happily Ever After

Rose Petal Crème Brulee
or
Flourless Chocolate Hazelnut Cake

Sumthin' to cook...

2009-02-02T23:44:00.000-08:00

38 Central Presents:
NY Strip on A Potato-Onion Rosti
Pan Seared and Presented on a Potato and Sweet Onion Rosti
Topped with Mushroom Duxelle and Finished with a Demi-Glace
Using Carpenter Hill Petite Syrah

1 pound NY Strip
Sea Salt
Butter / Olive Oil for pan

2-3 Yukon Gold potatoes
½ Medium Sweet Onion
1 tblsp Fresh rosemary
Sea Salt & Pepper to taste
Duck fat for frying

½ lb Fresh mushrooms, diced
3 oz Fresh sweet onion, diced
2 oz Fresh shallot, diced
2 oz Fresh chopped parsley (flat leaf or Italian)
4-5oz Dry white wine (of good quality—caution! NEVER USE “COOKING WINE”!!
3 tblsp Unsalted butter

Demi-Galce
A traditional finish sauce, true demi-glace will take days to prepare. One option available for home cooks is to reduce down a beef stock, or to look for prepared demi in the refrigerated section of better stores. Should you wish to reduce down your own or a store bought beef stock: Take 16 oz of fresh beef (or veal) stock and put on boil. Add 1 small can of tomato paste and cook down with 1 cup red wine and 1 chopped shallot, 2 bulbs chopped garlic. Bring to high boil and reduce heat to a slow boil. Cook until ½ the liquid is gone. Strain and continue to simmer the liquid until again reduced by half. The sauce is ready when it becomes very thick and clings to a spoon when dipped. Add small cubes of butter at the last moment and whisk until a deep and glossy sheen.

Easy to prepare and able to hold for several days, the Mushroom Duxelles is first on the list. Heat the butter in a sauté pan and add the onion, shallot and mushrooms. Stir and cook over med/high heat. Allow the mushrooms to give up their moisture, add salt and pepper and continue to stir. Add white wine and fresh parsley. Cook and stir until all moisture is absorbed. Pull from heat. Can be wrapped and refrigerated for up to 4 days.

Chef Juan takes a NY Strip (though other cuts will work well here too – skirt, loin or rib eye have great flavor too!) lightly salts with sea or kosher, and sears in an iron pan on high heat. He looks for a good crust and then puts the pan in a 350 oven to finish (about 5 to 7 min. depending on color desired – we aim for Medium Rare).

One can cook the Rosti prior to or during the oven time for the steak.

For our Rosti, grate the Yukon Gold potatoes, press between paper towels (or a clean cloth) to squeeze out moisture. Cut ½ a medium sweet onion into a dice (or you can cut thin rings as well), pat to dry. In a bowl blend the potato, onion, sea salt, rosemary and salt and pepper. Heat the duck fat (or use corn or canola oil) to light smoke. Shape Rosti as a patty with your hands, pressing the potato to hold its shape. The Rosti should be no bigger than the palm of your hand. Let it brown on one side, flip and cook till browned. Place on paper towel to dry, sprinkle with a dash of sea salt.

PRESENTATION:

Take the Steak from the oven and let rest for 3 min., heat the duxelle and demi-glace. Plate the rosti one disk per plate, Slice the steak diagonally against the grain. Place two strips of steak over the rosti. Top with a spoonful of duxelle, and drizzle with demi-glace.

Serve and enjoy!

Try these dishes, then come on in and try some more! 38 Central is open Monday – Friday for Lunch (11:30 am – 4:59 pm) and Monday – Saturday for Dinner (starting at 5:00 pm). Our menu is regionally sourced, and seasonally appropriate. Our approach to wine and food is to deliver the best in a format both casual and elegant, “The Fine Art of Casual Dining”

Come on in and sample what Medford can offer ~ we’ll see you soon!

Executive Chef: Juan Murillo
Sous Chef: Jeremy Vidalo
Reservations: 541.776.0038

A Special Event...

2009-01-12T13:48:00.000-08:00

Oh yeah, it is so O-N!!

Our first of several special themed dining experiences!
Do check out our menu and the fabulous spirits hand crafted right here in the Rogue Valley:

It’s O•N!
A Dinner with Cascade Peak Sprits
Monday, 26 January 2009

Brie and Leek Soup
A Delicious Soup of French Brie and Leeks
Chilled Shot of Organic Nation Vodka

Composed Salad of Beets & Pears
Roasted Beets, Bartlett Pears, Rogue Creamery Smokey Blue
Juniper & O•N Gin Vinaigrette

Spirit(s)-Filled Sorbet
Lime & Cascade Peak Spirits Vodka

Whiskey n’ Beef
Painted Hills Flat Iron Steak, Organic Nation Cask Strength Whiskey Demi Glace
With Bacon-Infused Mashed Potatoes & Sautéed Greens
-OR-
Seared Day Boat Scallops
Orzo Pasta w/Winter Squash
O•N Gin ‘n “Tonic” Reduction

Chocolate and Whiskey Bread Pudding
Made with Deux Chats Bread and Organic Nation Whiskey
$42.95/Person
Limited Seating Available

And Away We Go...

2009-01-08T15:47:00.001-08:00

One thousand thank yous to Paul, he who prodded us enough to start this journey.

We are but three guys. Out of Napa and into food. We tossed caution to the wind (along with some fine herbs and a light balsamic dressing) and kicked open the doors to our restaurant on July 1 of 2008.

So here we are. Take a taste and tell us what you think.
38 Central, "The Fine Art of Casual Dining"
We'll see you soon!