(541) 776-0038
Our menu changes seasonally
with a focus on locally grown,
sustainably produced
and organic products.
38 Central | The Fine Art of Casual Dining | Medford, Oregon
Whew! What a night!
Mon, Feb 16 2009 01:17
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!
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...
Wed, Feb 4 2009 03:04
“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
Wed, Feb 4 2009 02:43
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...
Mon, Feb 2 2009 11:44
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
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