- 1 Each Poblano minced
- 6 Ear Corn shaved
- 1 Each Gypsy Pepper minced
- 1 Each Serano chili minced
- 1 Each Whole Egg
- 3 ears corn juiced
- 3/4 Cup Flour sifted
- 1/2 tspn Ancho Chili Powder
- 1/2 tspn Smoked Paprika
- 1 tbsp Kosher Salt
- 1 tspn Baking Powder
- Mix all wet ingredients
- Mix together all dry ingredients
- Slowly add dry mix to wet ingredients
- Scoop tbsp size batter into oil at 350 degrees
- When crispy, place on paper towel and season with salt and black pepper
Bloody Mary Rim Mixture
- 2 tbsp smoked sea salt
- 1 tbsp paprika
- 1/2 tbsp celery salt
- 1/2 tbsp sugar
- Combine all ingredients
- Store in an airtight container
- Makes enough for 12 glasses. Save remainder for future use!
Heirloom Tomato Bloody Mary
- 16oz heirloom tomato juice
- 1oz basil juice
- 1oz cilantro juice
- 1oz lime juice
- 1oz celery juice
- 1oz simple syrup
- 8 pinches horseradish (shaved)
- 4 pinches sea salt
- 4 pinches black pepper
- 2oz A1 Sauce
- 2oz Worcestershire sauce
- Rim a tall collins glass with smoked sea salt mixture (recipe follows)
- Place all ingredients in an empty pint glass
- Cover with a Boston shaker
- Shake 2-3 times vigorously
- Pour over ice in collins glass
- Garnish with lime twist and a blue cheese stuffed, proscuitto wrapped olive
The Parcel 104 Cheese Dinner will be held September 20, 2008. Guest chefs from around the Bay Area will each prepare a course using a local artisan cheese. The cocktail reception starts at 6:30 p.m., and dinner at 7:30 pm. Price is $125 per person (plus tax and gratuity). Reservations can be made by calling the restaurant at (408) 970-6104, or by visiting www.parcel104.com
About Exec. Chef Robert Sapirman
Parcel 104's Executive Chef, Robert Sapirman, is a cook at heart. Always looking for ways to push the limits of the restaurant's innovative, cutting edge cuisine, his passion for organic small farms and artisan products is showcased with his daily menu creations.
Chef Robert began his career in North Miami during the Floribean explosion. A graduate of The Johnson and Wales Culinary Institute, he has since honed his skills in such notable restaurants as The Cheeca Lodge and Orlando's "Restaurant of Choice", The Flying Fish Café at Walt Disney World's Boardwalk Resort. During Robert's time at Disney he was honored with the coveted "Partners in Excellence" award.
Diversifying his culinary background, Robert went on to open Molive, An American Bistro at Chicago's historic Whitehall Hotel which is noted as "one of the eight great small hotels of the U.S.". His Mediterranean cuisine at Molive helped set the standard for boutique hotel dining.
Before moving to California, Chef Sapirman went back to his Florida roots in Palm Beach, to open the Breakers Hotel's fine dining restaurant, Fathom. During his time there, Fathom was recognized as "one of the top twenty-five new restaurants in the U.S." by John Mariani and Esquire Magazine.
Robert Sapirman's two years of culinary expertise at Parcel 104, along with Chefs Bart Hosmer and Bradley Ogden, enabled the restaurant to attain its goal of being one of the best in the Bay Area. Robert tuned his skills at creating dishes with seasonality and organic respect on a daily basis.
From there, Robert snatched an incredible opportunity to serve as Executive Chef at Michael Mina's Arcadia Restaurant in San Jose. During his tenure, he led his culinary team to morph the restaurant's concept into a modern American steakhouse, winning three and a half starts by the San Jose Mercury News.
But once again, the chef was lured back to the farm, so to speak, as he was approached by his old mentor and boss, Chef Bart Hosmer at Parcel 104 to become the new Executive Chef. In his new role, Robert continues to pursue his passion for finding the best and freshest local California ingredients and turning them into gastronomic heaven for his dining clientele.