People either hate Father’s Office or love it. They hate Sang Yoon’s policy of no substitutions, no ketchup and his “eat it my way” policy. Sunday evening, after a full day of listening to my husband and son yelling at the T.V. during one football game after another and serving appropriate football snacks, I have little interest in making dinner. I have come up with the perfect solution – Father’s Office take-out. There are a couple of tricks to make this work.
1. The burger must be ordered very rare.
2. You deconstruct the burger and briefly re-toast the bread and microwave the burger for 30 seconds on medium just to warm.
3. Preheat oven to 400 and bake fries for 5 minutes.
The burger
Sweet Potato Fries
The recipe for Father’s office revealed thanks to meemoskitchen:
http://meemoskitchen.blogspot.com/2008/06/office-burger.html
RECIPE:
Caramelized onions
4 Slices applewood-smoked bacon
2 onions, sliced (about 4 cups)
1 Teaspoon sugar
2 Tablespoons balsamic vinegar
1 Teaspoon ketchup
2 Teaspoons Worcestershire sauce
2-3 Drops liquid smoke
1/4teaspoon salt
1/2 Teaspoon pepper
Burgers
1 1/2pounds strip steak (preferably dry-aged), ground
1/2 pound rib-eye steak (preferably dry-aged), ground
1 1/2 teaspoons salt
2 tablespoons butter
1 ounce blue cheese
4 ounces Gruyere cheese
4 French demi-baguettes, halved and toasted
1 cup baby arugula
A word about Sang Yoon; We have known Sang for years and had many incredible meals at Michael’s in Santa Monica when he was chef de cuisine.
Sang’s bio:
“Born in Seoul, Korea and raised in Los Angeles, Sang has had an innate passion for food and creating memorable dining experiences for guests from an early age. His epicurean journey led him to work and train with the most demanding and respected chefs in the world from Joel Robuchon and Alain Ducasse to Michael McCarty and Wolfgang Puck.”
“After studying at the Culinary Institute of America, Sang set out to travel and explore the diverse cuisines of Europe and quickly found himself immersed in the culinary cultures of Northern Italy and France. Whether working as a farmhand on an Italian olive ranch or cooking alongside French Master Chef Joel Robuchon at the esteemed Michelin three-star restaurant Jamin, Sang credits this time of exploration as setting the groundwork to where he is today. ‘Apprenticing under Robuchon was the most inspirational experience of my career,” says Sang. “I realized what it takes to truly be a master of craft, and that intensity, discipline and the constant search for excellence on all levels does have its rewards.”
Sang hadn’t cooked a fine dining meal in a restaurant since 2000, but was kind enough to do a guest chef at Bin 8945. I am reproducing some of the meal he did at Bin to show what a talented chef Sang is.
Sang
Vodka Cured Salmon Hash (potato, onion and crème fraiche), Salmon Pearls and Fennel fronds
Channel Islands Sea Urchin Flan, Morel Mushroom Duxelle, American Caviar
English Pea Soup. Maine Lobster, Mint Froth
Japanese Kanpachi (wild) Sashimi with Daikon, Shiso leaf, Red Bell Pepper, Yuzu Pepper Vinaigrette and Shiso Oil
Santa Barbara Spot Prawn with a Shower of Warm Spices (Indian mustard seed, Szechuan Pepper, Tumeric, Cumin, Spanish Paprika) and Haricot Vert Mustard Seed Puree
Roasted Dutch White Asparagus with a beurre blanc sauce, Quail Egg Sunny Side Up, Crispy Jamon Serrano (done like bacon lardons), Morel Mushroom Bisque
Niman Ranch Spring Lamb, Fava Bean Pimenton Sofrito, Wild Ramp Pistou (essentially a pesto without nuts)
Refined Palate 