Incanto has recruited a new chef Michelin star restaurant chef, Peter Howarth, from Pennyhill Park.
We read the news on a Harrow newsletter. A google search threw up a picture of the chef and other staff plus restaurant photos and pictures of food on the Incanto Facebook page. I managed to read it and see lots of photos. Now the page keeps jumping about and sending me error messages.
The Incanto website has lunchtime and tasting menus with some terms I don't know so I'm doing some research.
http://www.incanto.co.uk/index.php/restaurant/menu/
A handy explanation of organic and biodynamic wine is on their website.
http://www.incanto.co.uk/index.php/restaurant/wine/organic
Amuse - to amuse - a little free taste
Anitpasti - starters (Italian)
carpaccio - sliced meat like salami, beef not pork?
ciabatta - bread - crusty with big air holes, goes dry fast, oval loaf
confit - pressed meat or vegetables, with lumps and strings compressed, like a thick pate or pot of corned beef, weighted and cooled
croutons bread cubes fried or baked until crisp, often in soup, sometimes in salad
Duxelles - mushrooms and onion fried (sauteed) in butter and reduced (made thicker from heat)
primo piatti - first course
guanciale - pillow
hollandaise - Dutch (sauce made with egg yolk, like mayonnaise, but mayonnaise mixes the yolk with oil, whilst hollandaise used butter which is richer and more calorific)
Madeira jelly - made with Madeira wine from Portuguese island in the Atlantic, in four grades of sweet to dry but mostly in England Malmsey which is the sweetest
Pain au chocolat - French bun with chocolate (pain means bread)
penne - short pasta
(pesto dressing for pasta made of olive oil and pine nuts, green colour from basil)
puree - made liquid or into a thick smooth soup or paste in a liquidiser
quail - small bird meat eaten on bone
rosata - pinkish (wine which is pale pink)
rose - pink
rum bab sponge pudding shaped like a donut ring or bombe (ball) soaked in rum
scallop - seafood
(shallot - oval shape onion with pointed ends)
Wines:
Grand Cru - vintage - highest quality in most parts of France such Burgundy and Alsace (but in Bordeaux premier cru) and in right bank of Bordeau St Emilion main village has grand cry class A and other variations
NV non vintage (not old - not a good enough year to be stored in oak barrels for long periods)
blanc de blancs - white wine from white grapes
brut - dry (wine)
extra brut - extra dry (wine)
sec - dry (wine)
Klein Kloof - (Dutch for small gap)
noir - black (French)
Pedro Ximenez
Pinot Noir - a black skinned grape - noir is black
rose - pink
Tokay /Tokaji - Hungarian
I'll bring you more news in another blog post in 24 hours time.
Author
Angela Lansbury, travel writer and photographer, author and speaker. Please share links to your favourite posts.
We read the news on a Harrow newsletter. A google search threw up a picture of the chef and other staff plus restaurant photos and pictures of food on the Incanto Facebook page. I managed to read it and see lots of photos. Now the page keeps jumping about and sending me error messages.
The Incanto website has lunchtime and tasting menus with some terms I don't know so I'm doing some research.
http://www.incanto.co.uk/index.php/restaurant/menu/
A handy explanation of organic and biodynamic wine is on their website.
http://www.incanto.co.uk/index.php/restaurant/wine/organic
Amuse - to amuse - a little free taste
Anitpasti - starters (Italian)
carpaccio - sliced meat like salami, beef not pork?
ciabatta - bread - crusty with big air holes, goes dry fast, oval loaf
confit - pressed meat or vegetables, with lumps and strings compressed, like a thick pate or pot of corned beef, weighted and cooled
croutons bread cubes fried or baked until crisp, often in soup, sometimes in salad
Duxelles - mushrooms and onion fried (sauteed) in butter and reduced (made thicker from heat)
primo piatti - first course
guanciale - pillow
hollandaise - Dutch (sauce made with egg yolk, like mayonnaise, but mayonnaise mixes the yolk with oil, whilst hollandaise used butter which is richer and more calorific)
Madeira jelly - made with Madeira wine from Portuguese island in the Atlantic, in four grades of sweet to dry but mostly in England Malmsey which is the sweetest
Pain au chocolat - French bun with chocolate (pain means bread)
penne - short pasta
(pesto dressing for pasta made of olive oil and pine nuts, green colour from basil)
puree - made liquid or into a thick smooth soup or paste in a liquidiser
quail - small bird meat eaten on bone
rosata - pinkish (wine which is pale pink)
rose - pink
rum bab sponge pudding shaped like a donut ring or bombe (ball) soaked in rum
scallop - seafood
(shallot - oval shape onion with pointed ends)
Wines:
Grand Cru - vintage - highest quality in most parts of France such Burgundy and Alsace (but in Bordeaux premier cru) and in right bank of Bordeau St Emilion main village has grand cry class A and other variations
NV non vintage (not old - not a good enough year to be stored in oak barrels for long periods)
blanc de blancs - white wine from white grapes
brut - dry (wine)
extra brut - extra dry (wine)
sec - dry (wine)
Klein Kloof - (Dutch for small gap)
noir - black (French)
Pedro Ximenez
Pinot Noir - a black skinned grape - noir is black
rose - pink
Tokay /Tokaji - Hungarian
I'll bring you more news in another blog post in 24 hours time.
Author
Angela Lansbury, travel writer and photographer, author and speaker. Please share links to your favourite posts.
No comments:
Post a Comment