O is for the Office and it is also for Outstanding New Menu Items!!!

Hi Foodie Fans,

I have to say I was rather ecstatic to not only learn that one of my favorite places on Atlantic Avenue in Delray Beach was getting some new menu items, but that I received this wonderful invitation:

**********YOU’RE INVITED!**********

MEDIA- ONLY BEHIND THE SCENES EVENT

Unveiling Of The Office’s New Menu - Private Media Tasting Event

The Office, a local new-aged gastropub restaurant, celebrates the launch of its new menu, join us for a taste of our new sample menu items with Executive Chef, Kelley Randal

October 21, 2014, 6 PM

MEDIA INTERVIEWS ∙ PHOTO OPS

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WHO:              You and your guest are invited to attend The Office’s media preview dinner. Executive Chef, Kelley Randal will showcase the new menu and walk guests through a preview of this season’s newest offerings.

WHAT:            Savor The Office’s new menu items and see why this local casual-meets-refined establishment dedicated to protecting and nurturing the local economy – has become a charming neighborhood watering hole offering only the freshest food and drink options.

New items to sample include: Lobster Tacos, Fried Head Cheese, and Espresso Short Rib.

WHEN:            Tuesday, October 21, 2014

6:00 PM – 8:00 PM

                        **By invitation only.  Seating is limited, please RSVP**

WHERE:           The Office Delray  

                        201 East Atlantic Ave

                                              Delray Beach, FL 33444

Coconut Cloud

The Office has a great selection of Signature Cocktails. The two they were featuring on this night were the Pink Slip, made with Kettle One Vodka, Grapefruit Juice, Pomegranate Liqueur, Agave Nectar with a Lemon Twist. The second was the Coconut Cloud, made with Vanilla Vodka, Malibu Rum, Coconut Milk, Pineapple Juice, Fresh Mint and Coconut Flakes. I have had the Pink Slip on occasion when we include them on our Savor Our City™ Culinary Tour and it is delicious, so on this night, I opted to try the Coconut Cloud. Doesn't it just sound like it's going to be delicious?!?

House Salad

Tomato Burrata Salad

 Under the section titled "Go Green" two all natural salads were introduced; the House Salad is a 50/50 blend of Mixed Greens & Arugula and has Golden Raisins, Cashews, Asian Pear & Manchego and is tossed in a White Pear Balsamic Dressing. This combination was magical.  

The Tomato Burrata consisted of Mango Spears and Pickled Onions with a drizzle of Fig Infused Vinegar Basil Oil. I'm a big fan of Burrata and I'm a big fan of Mango, but I have to admit that I had never thought to pair the two. It was a creative combination that provided an interesting twist on a classic preparation. 

The next round of tastings we were presented with fell under the category of "Office Supplies". The three Appetizers were: Lobster Tacos: Yuzu Amarillo Ceviche, Bean & Mango Salsa, Shaved Radish and Microgreens served in a crispy homemade taco shell;  

Lobster Tacos

Fried Green Tomato B.L.T.

Fried Green Tomato B.L.T.: Fried Green Tomato topped with Tomato Jam, Pork Belly, Saint Andres cheese, and Frisee.

Fried Head Cheese

The Fried Head Cheese is NOT at all what we (Shaina and I were expecting) and I would expect many of you might not be familiar with this item as well. So here goes...It's NOT Cheese, at ALL!! It's actually the byproduct of cooking an entire pig's head (you could use the head of other animals, but pig is the most popular), picking the skin off and setting it aside while continuing to make a stock with only the skull. Once the stock is ready, you pour some of the liquid over the cooked pork meat and cover and refrigerate so the gelatin in the stock gets firm and you get this meat jelly that people call Head Cheese. Chef Kelly's version came out fried and set atop a whole grain Dijon Remoulade Sauce and topped with a Corn & Fava Bean Hash and diced Apple and Baby Watercress. The presentation was beautiful and the taste...well, it was very interesting. I have to admit that I was starting to get full at this point and I didn't finish it, but the more I think about it, the more I think I would try it again. I hope if you are a pork fan that you will try it and let me know what you think about it.

Black Grouper

Espresso Short Rib

The next category was called "Board Room". These Main Plate Entrees included the Espresso Short Rib set atop Cheesy Grits, and topped with Natural Jus and a Wasabi Creme was outstanding. The meat was cooked so tenderly that it was fork tender. It was perfection on a plate.

The Black Grouper was cooked in a Raisin Brown Butter and Tasso Sauce with Faro, Corn and Black Eyed Peas. While I enjoyed the Grouper, The Faro combination took center stage to me!!

Yours Truly with GM Marcello and Shaina Wizov 

Yours Truly with Manager Joe & Shaina Wizov

My Foodie Partner in Crime, Shaina Wizov of Take A Bite Out of Boca

Fish Dip on homemade tortilla chip

 Not necessarily on the new menu item, but the gang at The Office were thoughtful to bring this dish out for Shaina in place of the Short Rib, as she doesn't eat meat. It was very tasty.

Chef Kelly and his team

Chef Kelly and Stacie Lange, Director of PR for BurgerFi Int'l/The Office

Oxtail Spaetzle
 

 As an added bonus and not on the Tasting Menu, Chef Kelly had brought out two additional dishes; the Oxtail Spaetzle and the Miss Piggy Goes to Vermont.

Spaetzle, if you're not familiar with  this, are a soft egg noodle or dumpling found in the cuisines of Germany and Austria regions. Although I do not know for sure how the Chef prepares the Spaetzle, I can surmise that the cooked pasta has been sauteed with the other ingredients because they were super flavorful. These other ingredients consisted of Corn Pickled Red Cabbage, Oyster Mushrooms, Brussels Sprouts and Pumpkin and topped with a Fried Egg. This was another "O"utstanding dish of the night. I hear they already serve this one on their Sunday Brunch menu, so you don't have to wait for the release of the new menu items if you want to get your hands (and mouth) on this one right away, and I'm sure you do.  But leave room for this one- Miss Piggy Goes to Vermont. It was a perfect way to end the night. A nice balance of savory and sweet.

Miss Piggy Goes to Vermont

I like the title, although I was a bit confused as to the reference to Vermont. I kept thinking that it must be related to Maple Syrup, but in fact, it was in reference to the fried dough commonly found at a Vermont County Fair.  These scrumptuous homemade doughnuts come topped with bacon bits and both chocolate sauce and creme anglais are provided for dipping.

Hats off to Chef Kelly for taking traditional dishes and adding a fun twist to them which has inspired him in the creation of many of The Office's new menu.

The Office has Happy Hour Daily from 3 - 7pm and 10pm to Closing. All Draught Beers are $4. Their Happy Hour Bar Menu is also available from 3 - 7pm with a nice selection of apps from $5-7.50. They are located at 201 E. Atlantic Avenue. For more info, please visit their website at: www.TheOfficeDelray.com.

Until we eat again...
  I send you delicious wishes, xo

Denise

Denise Righetti

C.F.O. (Chief Foodie Officer)

Denise's Foodie Events & Savor Our City™

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