Doing all kind of prepping this morning,
right, Seth Kinder from Barn
8 Restaurant and Bourbon Bar.
He's here to talk about an
experience with a variety of
dishes with their new tasting menu.
It is perfect for diners who
just can't make up their mind.
I think that's all of us sometimes
and they want to see all that is
being cooked up in the kitchen.
Joining me now with a little bit
more on that menu, chef Seth,
thank you so much. Love this idea.
It's great to be to have you here as well.
We always love it when you guys
switch out the menu because it's our
chance to try something new, but.
Again, you're, you know,
having the greenhouse right
there on the property.
I just,
I bet the options are just limitless for you.
Yeah,
it's it's always like a playground of
options and that lets us change the
menu a lot and do a lot of cool stuff.
Right now we've sort of
rolled out our tasting menu.
We're doing the second iteration of it.
Some of that stuff
here today we are
making us the swordfish,
kimchi soup and salad.
So this is like a nice little.
Shareable part of a course so you
can interact with whoever your guest
is if you're with someone else.
So we do a swordfish that we
just called pastrami swordfish.
We brine it and smoke it just how
you would like, normal pastrami.
And then we have this nice housemaid.
Kimchi smells so good.
Yeah, it's it's pretty intense.
What is kimchi exactly? For people to me.
I mean, I don't know what it's like.
Fermented cabbage. Hmm.
So it's like cabbage and and fish,
which is really nice.
We pair this with a Pinot gris that
sort of bounces all the spiciness.
It's just really fun and I love it.
Personally. We're
looking at the the Swordfish
there right when you bought it.
I thought when he brought,
he brought a ham,
he brought this, right. It.
It's just when you see swordfish like
that and then you all brine it to
give it that wonderful flavor that
looks delicious.
You can see like the perfect
little cross sections on there.
But yeah, we just sort of massage
it together and let the juices
from the kimchi sort of like
dress the swordfish and
then I will just kind of.
Played it up here.
This is a pretty quick dish for
you to make too. Yeah, super fresh.
It's nice. It's like crunchy,
it's smoky, it's spicy,
it's got a little bit of everything
spice you can smell and it smells delicious.
And then we dress it with just a little
bit of what we call tuxedo seeds,
which are just black and white sesame seeds.
Exactly. You can feel fancy.
Ohh, love it. And then we have some really
nice Microsoft launcher that Stephanie
title grows for us are right there. Couple
of steps from the restaurant over in
the greenhouse, which I bet things
are hopping in there right now, right?
Well you're hopping around,
but don't you just love this time of year
where you're kind of already starting to
prep the next season and thinking about,
you know, things for the menus
ahead and things like that.
We're definitely always
like brining, fermenting.
Smoking. Like trying to, like,
save stuff from one season and
take it over to the next season.
And you topped it off with a little bit of a
little bit of oil.
So this is picual oil.
Hmm, it's a little spicy.
It's got like pepper notes.
Also, it gives like a nice
gloss and. To the sound. So
yeah, well this is just one of
the dishes so there are many more.
What others are you looking
forward to, to showing off to
people here? So it's A6 course
menu. There's no shortage
of food. You'll be very
full by the end of it.
There's a couple extras that sort of
like aren't listed on the menu that
we like to send out and surprise people.
We of course have a nice little
dry aged bison which is grown
at our farm down at woodland,
so it's always nice to feature
the bison that they lovingly.
Throw down there. But yeah,
we have like the nice thing about
the taste menu has a lot of different notes.
It's got funky stuff.
It's got classic stuff.
It's got anything you'd
want from the red snapper to the pork,
just all the different things
that are pulled together.
Super unique. Once again,
I know you guys are planning
something for Valentine's week,
the weekend before Valentine's Day.
You're so excited about Valentine's Day,
you're making sure you're
special event is that weekend.
So we're closed
on actual Valentine's Day, but.
We love it. So we're gonna
celebrate all not this week.
Yeah, we'll have raw seafood.
We'll have steaks.
Just sort of lovingly fun
things that you can share with
whoever you want to spend.
Valentine's.
Expect no less, right? Absolutely.
Also, can you purchase chocolates there?
Do they have like a little
chocolate extra something,
something that you can purchase
as well. The little packages
of nice little chocolate
sweets in our retail store?
Yeah, they're really great.
They're cute. They're classic and
little package house made there.
They've got little horses on them,
little horseshoes.
That's just kind of by
the way for everybody.
It's like stopping by that store.
It is the best because so many unique things.
So if you've tried something in
the restaurant, right to to know,
to learn a little bit more about
what they do at Hermitage Farm,
I feel like that's just that
epicenter of that place.
Yeah, we do. We actually just
rolled out a bunch of new stuff
for the retail store as well.
We try to feature stuff that's on the menu.
So if you enjoy it while you have dinner,
you can grab some as you leave
or come back and grab more.
Chef Seth, so great to see you once again.
Thank you for preparing this delicious.
We want to try it afterwards for sure.
Everybody's lining up for it.
So just remember those Valentine's weekend
reservations are celebrating all week to
get out there up at the 10th and the 11th.
Nice things happening there over the weekend.
And if you would like to try
out the winter tasting menu,
all you have to do is make that reservation
and head on over to hermitagefarm.com.