Followers of the highly creative Chef
Dan Latham, formerly of the Latham House, will definitely
want to dine at his new restaurant The Table at 3 Acres in Jersey
City, New Jersey, which opened the first week in July 2023. We had
dinner at The Table at 3 Acres in late August, and it was well worth the
drive from Connecticut. The ambience is hip and contemporary with its
industrial chic ambience of exposed pipes, tile and exposed brick wall,
contemporary art, and a wall of windows to complete the setting. The cuisine is
spot on fabulous, and the cocktails deliver on flavor and presentation. Cheers
and Bon Appetit!
Chef Dan Latham
Chef Dan
Latham graciously shares his recipe for Black Sesame Crusted Salmon, with a
Ginger Wasabi Sauce, Jasmine Rice, and Asian Style Vegetables to provide you
with a delicious "taste" from his new restaurant. We dined at the restaurant on
Saturday, August 27, 2023, and the salmon was one of the Mains we had,
and it was fabulous.
Black
Sesame Crusted Salmon, with a Ginger Wasabi Sauce, Jasmine Rice, and Asian
Style Vegetables
Serves 4
Ingredients
for Ginger Wasabi Sauce:
|
2
|
Tablespoons
|
Dijon Mustard
|
|
2
|
Tablespoons
|
Pickled Ginger
|
|
0.50
|
Teaspoon
|
Sugar
|
|
1
|
Teaspoon
|
Wasabi Powder
|
|
0.25
|
Cup
|
Rice Wine Vinegar
|
|
0.25
|
Cup
|
Olive Blend
|
|
2
|
Tablespoons
|
Grainy Mustard
|
Method: Put Dijon mustard, pickled ginger, sugar, wasabi powder, rice wine
vinegar in a blender. When smooth add oil to emulsify. Whisk in grainy mustard.
Ingredients
for Jasmine Rice:
|
1
|
Cup
|
Jasmine Rice
|
|
1.50
|
Cups
|
Water
|
|
0.25
|
Teaspoon
|
Salt
|
|
1
|
Teaspoon
|
Olive Oil
|
Method: Bring water, salt, and oil to a simmer. Add jasmine rice, cover, and
cook over low heat for 15 minutes.
Ingredients
for Black Sesame Crusted Salmon:
|
4
|
6-ounce
|
Organic Salmon filets, center cut, skin off
|
|
4
|
Tablespoon
|
Black Sesame Seeds
|
|
0.50
|
Teaspoon
|
Salt
|
|
0.25
|
Teaspoon
|
Ground Pepper
|
Method: Heat oven to 375 degrees Fahrenheit. Season salmon filets with salt
and pepper. Place black sesame seeds on a small tray, coat one side of the
salmon, (not skin side).
Heat a
sauté pan on medium heat, the pan needs to be oven proof and large enough for
the 4 salmon filets. Cook salmon sesame seed down for 5 minutes. Turn salmon
over and cook for another 3 minutes. Place in oven and bake to desired
temperature between 4-12 minutes, to cook rare to medium well.
Ingredients
for Steamed Vegetables:
|
1
|
Cup
|
Red Pepper, julienne cut
|
|
1
|
Cup
|
Napa Cabbage, julienne cut
|
|
0.50
|
Cup
|
Shitake Mushrooms, sliced
|
|
1
|
Cup
|
Spinach
|
|
1
|
Cup
|
Baby Kale
|
|
1
|
Cup
|
Carrots, julienne cut
|
Method: In a sauté pan, steam vegetables and season with salt and pepper.
Presentation: Place a 2-inch ring of jasmine rice on the plate, then add steamed
vegetables, and top with the black sesame seed salmon. Lightly drizzle the
wasabi mustard sauce around the plate and on the salmon. Garnish with pickled
ginger.
When not
working at The Table at 3 Acres or dreaming up new recipes for the menu, Chef
Dan Latham keeps in shape by riding his bicycle to and from the restaurant.
Juan Arboleda
The Cocktails - Pica Pica and Big In Japan
The Table
at 3 Acres Cocktails by Beverage Consultant Juan Arboleda
The Table
at 3 Acres has an exciting cocktail menu with Signature Cocktails, Table
Classics, and Zero Proof Cocktails. Beverage Consultant Juan Arboleda
graciously provides recipes for two of their Signature cocktails, Big in
Japan, and Pica Pica, both of which we experienced and loved during
our dinner at the restaurant.
Big in
Japan
Glass Used: Rocks Glass
Yield: 1 Cocktail
Ingredients:
|
1.50
|
Ounces
|
Gin
|
|
0.75
|
Ounce
|
Lemon Juice
|
|
1
|
Ounce
|
Basil and Thai Chili Pepper Infused Syrup
|
|
1.50
|
Ounces
|
Orange Juice
|
|
0.25
|
Ounce
|
Yuzu
|
|
3
|
Leaves
|
Basil, garnish
|
Method: Add all ingredients (except garnish) to a shaker with ice and shake
hard to incorporate. Strain over ice in a rocks glass. Garnish with 3 basil
leaves.
Pica Pica
Glass Used: Rocks Glass
Yield: 1 Cocktail
Ingredients:
|
1.50
|
Ounces
|
Mezcal
|
|
0.75
|
Ounce
|
Lime Juice
|
|
1
|
Ounce
|
Jalapeno & Rosemary Infused Syrup
|
|
2
|
Dashes
|
Salt
|
|
6
|
Dashes
|
Angostura Bitters
|
|
1
|
|
Homemade jalapeno-infused dehydrated ginger,
garnish
|
Method: Add all ingredients (except garnish) to a shaker with ice and shake
hard to incorporate. Strain over ice in a rocks glass. Garnish with a homemade
jalapeno-infused dehydrated ginger.
Cocktail Pro-Tips: Always measure your ingredients. Use large square ice cubes, which
last longer and will not dilute the cocktail. Using a mixing straw, insert
straw into cocktail, place finger over the end to capture a small amount,
remove from the cocktail, and sample the cocktail for balance, before serving
it.
VIDEO - Juan Arboleda crafting the Pica Pica and Big In Japan cocktails - https://youtu.be/SvMsIGhbUtY
Until next
time, cheers and Bon Appetit!
The Table
at 3 Acres Hours: Tuesday through
Thursday from 4:00 pm - 10:00 pm, Friday and Saturday from 4:00 pm until 11:00
pm, and Sunday from 4:00 pm until 10:00 pm.
For more
information on The Table at 3 Acres, please visit their website: www.thetablejc.com
Read about
our dining experience at The Table at 3 Acres in the Restaurants section.
The Table
at 3 Acres
400
Claremont Avenue @ 3 Acres
Jersey
City, New Jersey 07304
United
States
Telephone:
+1-201-365-3333
Email:
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Website: www.thetablejc.com
Instagram:
www.instagram.com/thetable_jc
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2023. Luxury Experience www.LuxuryExperience.com. All rights reserved.
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