Malcolm’s: The Art of Food at the Omphoy

2842 South Ocean Boulevard, Palm Beach 561.540.6440

LUNCH

First Course

Grilled Vegetable Salad
Asparagus, zucchini, corn, avocado, tomato, baby lettuce

Watermelon Gazpacho
Aged sherry vinegar, cucumber and lemongrass

Heirloom Tomato Salad
Mozzarella, nicoise olive and basil vinaigrette

Caesar Salad
Hearts of romaine, parmesan, croutons, traditional dressing

Spinach Salad
Heirloom tomato, red onion, avocado, balsamic vinaigrette

Second Course

Fish & Chips
Tempura cod with house cut fries, malt vinegar aioli

Steak & Onion “Frite”
Grilled skirt steak with béarnaise sauce, peppercorn sauce, Bermuda onion rings

Chicken Paillard
Frisee, haricot vert, shaved apple, lemon vinaigrette

Grilled Salmon
Whole wheat faro, capers, artichoke and pomegranate seeds

Third Course

Minted berries and cucumber sorbet

Key Lime Pie with Vanilla Marshmallow

DINNER

First Course

Grilled Vegetable Salad
Asparagus, zucchini, corn, avocado, tomato, baby lettuce

Watermelon Gazpacho
Aged sherry vinegar, cucumber and lemongrass

Buffalo Mozzarella
Marinated baby heirloom tomatoes, tomato sorbet, basil and balsamic

Caesar Salad
Hearts of romaine, parmesan, croutons, traditional dressing

Crab Cake
Celery, apple, spicy aioli

Spinach Salad
Heirloom tomato, red onion, avocado, balsamic vinagrette

Second Course

Seared Flounder
Jasmine steamed rice, braised scallions and mushroom black tea broth

Organic half chicken
Roasted breast, honey braised thigh, asparagus, potato puree, natural jus

Grilled Skirt Steak
Baby spinach puree, roasted cauliflower and red wine sauce

Wild Salmon
Braised baby carrots, roasted pearl onions and mustard emulsion

Pork Tenderloin
Sweet corn puree, red wine braised bacon and fava beans

Third Course

Strawberry Rhubarb Crisp with Apple Brandy Ice Cream

Banana Fosters Cheesecake with Creme Chantilly

Chocolate Bar with Praline and Dark Chocolate Sorbet

Interview with Executive Chef Michael Wurster

When did you get started cooking?

I got started cooking in New York for Estée Lauder corporate dining room to gain experience for admission into the Culinary Institute of America in Hyde Park New York

What is your earliest cooking memory?

My earliest cooking memories are working in the kitchen perfecting scrambled eggs with my Dad. It was a meal that we would share together by ourselves and every time I do it now at home, I think of him.

When did you know that you were destined for a life in the kitchen?

I knew that I wanted to cook professionally at a very young age, but didn’t really know that I would do it until the first time I got injured playing football in college and I knew that I wouldn’t really be able to play anymore.

Who are some of your culinary influences?

My biggest culinary influences come from the great chefs that mentored me early in my career. Sottah Kuhn taught me so much about ingredients at Le Cirque, Thomas Keller showed me pure determination in a pursuit of perfection at The French Laundry and Alain Ducasse showed me what it meant to be a professional chef and the commitment to ingredients. The chef that gave me the most opportunity was David Feau and he trusted in me to let me find my true cuisine in all of influence and experience. He helped me find my culinary voice.

What is your favorite item to cook?

I love cooking fish; it is the one product that needs to be precise in every aspect, from the temperature of the pan at the start to the cooking temperature, to the finish and degree of doneness. Each individual fish is unique and each single portion is unique. It is a challenge to be perfect and that’s what drives me.

What’s the most challenging item you’ve ever made?

Most challenging item I ever cooked was the first time I poached foie gras. Temperature, time and weight are all extremely important and if you are off, it will be evident.

What item should the American chef master?

The item that is so important for any good cook to perfect that can gauge where a person is in their cooking is a Roasted Chicken. It is degree of doneness, oven temperature and seasoning. It’s basic but can tell you a lot about a cook based on their chicken.

What comfort food do you cook for yourself?

I love to cook pasta at home or in our kitchen for me. Satisfying and allows you to add whatever things you like; there is no script to follow.

What do you cook when you want to impress someone special?

If I’m looking to impress someone I tell them to come into the restaurant and I will cook off the menu and devise new items based on what they love to eat. If I want to do it at home, I will keep it simple so the kitchen is clean already and I can focus my time on my guest.

What three tips do you have for the home chef?

The 3 most important thing for any home cook is – keep it simple, stay to the script with a maximum of 7 ingredients in a dish and do all of your prep work ahead of time.

Malcolm’s: The Art of Food at the Omphoy

LUNCH

First Course

Second Course

Third Course

DINNER

First Course

Second Course

Third Course

Interview with Executive Chef Michael Wurster

RESTAURANT REGISTRATION

SIGN UP FOR INFORMATION

Malcolm’s: The Art of Food at the Omphoy

LUNCH

First Course

Second Course

Third Course

DINNER

First Course

Second Course

Third Course

Interview with Executive Chef Michael Wurster

RESTAURANT REGISTRATION

SIGN UP FOR INFORMATION

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