Parcel 104 (Santa Clara, CA) resides on land that was once an orchard, land that has a strong history of food, and land that was once labeled - parcel number 104.  While naming a restaurant after a plot of land may seem unusual, for Parcel 104 it provides insight into their culinary philosophy and the underlying cuisine's heart and soul. That's because Parcel 104 founding Chef Bradley Ogden and Executive Chef Robert Sapirman are committed to using the freshest ingredients possible from local farms and ranches; in other words ingredients born from local land. A philosophy they call the "Farm to Fork experience". In Silicon Valley, where technology often smothers the agricultural past, Parcel 104 is a refreshing reminder of the history of the land,  the continued production of local ingredients and the usage of those ingredients to produce wonderful American food.

Today, Parcel 104 Executive Chef Robert Sapirman shares with us his recipe for one such dish.  Using heirloom tomatoes at their seasonal peak, fresh herbs and local meats Chef Sapirman's "Rosen Double Chop, Smoked Lone Willow Ranch Heirloom Tomato Sauce, Fra'Mani Salamtini" is a great introduction to his cuisine.  As Chef Sapirman says "This dish represents my commitment to using the best ingredients our nation has to offer with innovative presentation to complete the Farm to Fork experience."

Rosen Double Lamb Chop, Smoked Lone Willow Ranch Heirloom Tomato Sauce, Fra'Mani Salamtini

Smoked Heirloom Tomato Sauce

• 8 mid-sized heirloom tomatoes, whole
• 2 Tbsp sliced garlic
• 2 medium Spanish onions
• 1 tsp picked thyme
• 1 bunch oregano, chopped
• 2 bunches basil, chopped
• 2 Tbsp canola oil for sweating
• ½ cup extra virgin olive oil

Grill tomatoes over hickory chips until they soften slightly.  Sweat garlic in saucepan in canola oil over low heat, about 3 minutes.  Add onions and continue at low heat to sweat.  Add tomatoes and simmer for 1 hour.  Add herbs and turn off heat.  Allow to rest for 15 minutes. Puree in a blender.  Add extra virgin olive oil to blender and puree to combine and then strain.  Season to taste with kosher salt and fresh ground black pepper.

Salmatini

• 1 lb. salami, julienne cut
• 1 medium red bell pepper, julienne cut
• 1 poblano pepper, julienne cut
• 1 cup red onion, julienne cut
• ½ cup kalamata olives, sliced into rings
• ½ bunch parsley, chopped
• 2 Tbsp garlic, sliced thin

Fry salami in large pan over low heat until crispy.  Remove from pan.  Add onions, peppers, and garlic to the pan, and sauté until tender.  Add olives and herbs. Remove from heat.  Add salami back in.  Combine.  Season to taste with kosher salt and fresh ground black pepper.

Rosen Lamb Chop

Season lamb chop liberally with kosher salt and fresh ground black pepper.  Lightly oil with canola oil.  Grill until Medium Rare.  Take off the grill and let the meat rest for 2 minutes before serving.

Plating: Spoon the tomato sauce over the lamb chop and top with the Salmatini mixture.

About Parcel 104

Parcel 104 Executive Chef Robert Sapirman's culinary philosophy is simple: buy the freshest ingredients possible from local farms and ranches, and combine them in startling ways that jostle familiar American standards.  Tapping into favorite neighboring resources such as Happy Boy Farms, Bassian Farms, and Cowgirl Creamery, the chef maintains a strong "farm to table" approach that results in a continually changing, inventive menu that provokes the palate with delectable pairings of light, smooth flavors and indulgent touches.

PermaLink