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Chef Dan Latham Recipes, The Table at 3 Acres, Jersey City, NJ, USA PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   
Chef Dan Latham -photo by Luxury Experience
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 - The Talbe at 3 Acres, JC - photo by Luxury Experience
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. 

Sesame Crusted Organic Salmon - photo by Luxury Experience


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 - photo by Luxury Experience
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, JC, New Jersey, USA  

The Table at 3 Acres
400 Claremont Avenue @ 3 Acres
Jersey City, New Jersey 07304
United States
Telephone: +1-201-365-3333
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website: www.thetablejc.com
Instagram: www.instagram.com/thetable_jc 

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© September 2023. Luxury Experience www.LuxuryExperience.com. All rights reserved.

 
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