Sweet Basil

Sweet Basil

Contact: Paul Anders
Chef: Sean Sinclair
Phone: 970-476-0125
193 East Gore Creek Dr
Vail CO, 81657

Website: https://sweetbasilvail.com/
Social: Facebook

Sweet Basil is a creative, modern American restaurant located in the heart of the Vail Village, voted Colorado's Most Popular Restaurant by the Zagat survey. The menu features imaginative cuisine with an innovative array of diverse influences. A destination for wine lovers as well, our wine list features over 500 carefully chosen selections from around the world.

Serving Lunch and Dinner Daily. The bar is open throughout the day.

Established in 1977, Sweet Basil has been a favorite for travelers and locals alike for over 30 years.

Sweet Basil Recipes

Smoked Paprika Chimichurri Prepared for

Smoked Paprika Chimichurri:
Yield= 4 ½ Cups

4 T. smoked Spanish paprika
4 C. neutral oil, canola etc.
Toast the paprika over low heat until fragrant, add the oil and mix very well. Bring the oil over low heat and steep for 30 minutes. Strain the oil through a coffee filter and cool the oil.

While the oil is cooling, prepare the rest of the Chimichurri:
10 ounces shallot, brunoise
2 ½ ounces garlic, mince fine
2 bay leaves
1 bunch parsley, chop
1 oz. tarragon, chop
½ oz. rosemary, chop
½ oz. mint, chop
8 anchovy filets, rinse well, paste
7 ounces red verjus

Combine all ingredients, add the reserved oil, season with 1 T. salt. Allow to stand for 24 hours to allow flavors to blend well.

Truffle Potato Sunchoke Soup Prepared for

Truffle Potato Sunchoke Soup

Potato Soup

12# Yukon Gold Potatoes
4.5# Sunchokes (peeled)
2# Leeks
3ea Bay
2qts Heavy Cream
1.5# Butter
A lot of Salt
14qts Vegetable Stock
_____ Truffle Oil (and or scraps)

Peel potatoes and sunchokes and slice leeks.
Melt the leeks in the butter and add the pots and chokes to the leeks, salt heavily.
Cover with veg stock and toss in bay leaves.
Cook the potatoes until they are just tender. Blend adding cream into the blending process until very smooth, strain. When completed, check with chef and add truffle oil.

Plate Up
6oz Soup
10g Confit Sunchoke (obtain from pm grill)
10g Chive batons
1oz Sour Cream
2g Black Truffle (microplaned)

Yellowtail Crudo, Fresno Chile Condiment, Crispy Ginger, Cucumber, Breakfast Radish Prepared for

Crispy Ginger:
200 grams ginger, peel, fine brunoise
2 C. water
2 C. sugar
Method: Combine the ingredients in a sauce pan and place over medium heat. Bring the mixture to a boil, reduce heat and simmer the mixture for five minutes. Strain the ginger from the syrup and reserve the syrup. Allow the ginger to drain until dry. Fry the ginger in 300 degree oil, until crisp and golden brown. Drain the crispy ginger on a towel lined pan.

Chile Condiment:
Yield=1 Qt.
1 oz, lemongrass, sliced thin
8 floz. yuzu juice
2 floz. fish sauce
6 floz. Reserved ginger syrup, from recipe above
.25 oz. garlic, sliced thin
Method: Combine the ingredients in a sauce pot and bring to a boil. Remove from the heat and set aside, let steep for 30 minutes. Strain the liquid through a fine mesh strainer and combine with:
4 oz. fresno chiles, fine brunoise
1 oz. shallot, fine brunoise
½ oz. cilantro stems, minced
Refrigerate until needed

Final Preparation:
8 oz yellowtail, sliced thinly
2 oz. soy sauce (white soy is preferable)
2 breakfast radish, sliced thinly, lengthwise
1 cucumber, peeled, sliced into 1” wide ribbons
Sea salt
Cilantro or Celery leaves
Method: Lay out the sliced yellowtail. Brush the yellowtail lightly with the soy sauce and season lightly with sea salt. Arrange the fish on a plate. Dress the fish with a good amount of the chile condiment (about ½ C.) Next, sprinkle the fish with the crispy ginger. Finally scatter the radish, cucumber and herb leaves over the fish and sauce. Serve immediately.

Sweet Basil’s Caramelized Onion & Walnut Tart, Sour Apple, Celery, Bleu Cheese Prepared for

Walnut Pate Brisee (yields approx 40 tart shells)
AP Flour 10 cups
Salt 4 Tablespoons
Sugar 2 Tablespoons
Butter, Cold 2#
Ice Water 1.5-2 cups
Walnuts ½ cup

1. Lightly toast and cool walnuts.
2. Add the flour, walnut, salt, and sugar to the robot coupe and buzz to combine. Cut in the cold butter and water. Do not over mix!
3. Roll out tart shells, dock, and blind back under weight @350 for 12-15 minutes.

Brown Butter Custard
Eggs 12 each
Sugar 4 cups
Corn Starch 2 teaspoons
Butter 24 oz
Salt 1 T

1. Combine eggs, sugar, and cornstarch. Whisk until smooth.
2. Lightly brown butter. Temper into eggs. Add salt.

Caramelized Onion (yields 42 oz.)
Onion, Julienne 12 each
Butter 1/3 #
Salt 2 Tablespoons

Sous Vide Apple ( 24 orders / 5 per order)
Granny Smith Apples 6 each
Apple Cider 2 cups
Olive Oil 1 oz
Ascorbic Acid 1 teaspoon
Thyme .25 oz
Salt 1 T

1. Peel and melon ball all apples. You should be able to average 20 balls per apple.
2. Cryo-vac in large bag with apple cider, evo, ascorbic acid, thyme, and salt.
3. Cook at 85 Celsius for 20 minutes.
4. Cool in an ice bath.

Caramelized Onion & Walnut Tart, Sour Apple, Celery, Bleu Cheese – pg 2

Vinaigrette (yields 72 oz.)
Cider Vinegar 1 quarts
Kewpie Mayo 4 oz
Honey 3 oz
Salt 1 oz
Black Pepper .5 oz
Xanthan Gum .5 teaspon
Blended Oil 2 quarts

Shallots, Minced 4 each
Whole Grain Mustard 4 oz

1. In a Vitamix, combine the vinegar, mayo, honey, salt, pepper, and xanthan gum. Blend until smooth. Emulsify in the oil.
2. Remove from blender and mix in minced shallots, and mustard. Adjust seasoning.

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