Having received accolades from the likes of Gourmet Magazine, The New York Times, and the San Francisco Chronicle who declared it as having “one of the best wine lists in the city”. One wonders where Chef Leticia Limon and staff get their inspiration. Luna Park prides themselves on using local, seasonal, sustainable ingredients which is one of the ways they keep their menu so new and inviting, serving everything from the traditional Steakhouse fare to Country Fried Trout with Fennel-Cherry Tomato Arugalita and Ancho Remoulade. There is always something for everyone.  And you can wash that meal down with one of their signature cocktails, and finish off your meal with a mouth watering dessert like the Make your own S’mores or Bourbon Almond Chocolate Cake with Espresso Bean Ice Cream. 

Today they share with us a fabulous starter Warm Goat Cheese Fondue, which will definitely be making an appearance at my next gathering, and a delicious Breaded Pork Cutlet.

Enjoy!

Warmed Goat Cheese Fondue

Leticia Limon, Executive Chef & Brad Weir, Sous Chef, Luna Park

Servings: 6-8 people

• 1 cup of Heavy Cream
• 1 lb. Montrachet goat cheese (other brands are ok)
• 1 Sliced Granny Smith apple
• 1 Toasted French baguette

Bring cream to a boil, turn off heat and add goat cheese.  Stir to mix cheese.  Transfer cheese to a votive or sterno-based fondue set to keep warm.

Serve with apple slices and toast.  Recipe can be doubled by adding 1 cup of cream for every pound of cheese.

Breaded Pork Cutlet with Green Beans, Mashed Potatoes and Apple-Cranberry Sauce

Leticia Limon, Executive Chef & Brad Weir, Sous Chef,  Luna Park

• 1 oz olive oil
• 1 oz butter
• Egg wash, salted
• 1 ea pork cutlet
• Bread crumbs
• 6 oz mashed potatoes
• 1 cup green beans, blanched
• 4 oz green bean sauce
• 1 TBL Cranberry Sauce
• Pinch chives, chopped

Heat olive oil and butter in sauté pan. Dip pork cutlet in egg wash and dredge in bread crumbs until well coated. Sauté cutlet until golden brown on both sides, approximately two minutes each side. In a separate sauté pan, heat green beans with green bean sauce until heated through. On a warm dinner plate mound mashed potatoes in center of plate and lean green beans against the potatoes at 3 o’clock. Lean pork cutlet against beans and potatoes at 5 o’clock. Place cranberry sauce on top edge of cutlet and garnish with chives on top of the cranberry sauce.

Pork Cutlet Preparation

• 2 pieces pork loin, 2oz. each
• 1 cup crimini mushrooms
• ½ oz gruyere cheese

Roast mushrooms in 400 degree oven for 30 minutes. Grind in food processor to a fine chop. Place pork pieces between two sheets of plastic wrap and pound to a thickness of ¼ inch. Place 1 TBL mushrooms on top of 1 piece of pounded pork. Top with cheese, and then top with the other piece of pounded pork.

Egg Wash

• 2 eggs
• 2 Tablespoons salt

Combine ingredients and mix well.

Green Bean Sauce

• ½ shallots
• ½ cup lemon juice
• ½ cup olive oil
• ¾ cup vegetable stock
• 2 Tablespoons kosher salt

Process shallots in food processor until finely chopped. Combine with all other ingredients.

Apple-Cranberry Sauce

• 2 apples, peeled, cored, and cut into small pieces
• ½ lb cranberries
• ½ cup sugar
• 1 cinnamon stick

Combine all ingredients in saucepan. Cook slowly over low heat, stirring with whisk until apple pieces break down and the sauce has thickened. If sauce begins to dry out before apples have broken down, add orange juice as needed.

Blanched Green Beans

• 8 oz. Blue Lake Green Beans
• 1 cup salt
• 4 qts. Water

In a large pot combine salt and water (water should taste like the ocean, add salt if needed), and bring to a rolling boil. Add beans and cook for 5 minutes or until tender. Remove from pot and immediately place into ice water to stop the cooking.

• 3 lbs russet potatoes, peeled
• ¼ cup garlic cloves
• 2 TBL slat
• 1 cup milk
• 1 cup cream
• ¼ cup butter
• Salt and white pepper to taste

Place potatoes, garlic and salt in a large pot and cover with water. Over high heat, bring to a boil and reduce to simmer. Cook 30-45 minutes or until potatoes are tender. Drain potatoes and pass though a food mill. Combine milk, cream and butter in a sauce pan and bring just to a boil. Add liquid to milled potatoes and stir together gently. Season to taste with salt and white pepper.

About Luna Park

In the seven years since it first opened its doors, Luna Park has received many accolades including ones from The New York Times Magazine and Gourmet Magazine.  With its casual and funky décor, lively bar scene and reasonably-priced menu highlighted by fresh seasonal ingredients, Luna Park is a Bay Area sensation. Executive Chef Leticia Limon emphasizes simplicity without sacrificing excitement in her menu at Luna Park, highlighting flavorful seasonal ingredients and presenting food in a way that is both comforting and creative.