File - Jakub Hartlieb

Theme: Asian / Pacific
Amuse-Bouche
Prepared by Chef Jacob Hartlieb, Elements Steakhouse & Grille
Assisted by Patrick Clark II, Metro Technology Center
Tempura Fried Oyster, Yuzu Liquid Gel,
Black Garlic Pearls Mirin Sheet, Basil, 5-Spice Cotton Candy
Toad Hollow ‘Amplexus’
Warm rising bread dough with hints of nutmeg and candy sprinkles
Appetizer
Prepared by Chef Justin Thompson, The Brasserie/Sonoma Bistro & Wine Bar
Assisted by Kayla Mitchell, Yukon High School
Scallop Trio:
Seared Scallop Nigiri-Zushi
Jasmine Rice, Raspberry-Ponzu Reduction, Shiso
Chef Tuck Curren, Biga/The Local Table
Tuck Curren has been in the restaurant business for over 30 years. He’s currently got his hands full
with 2 extremely popular Tulsa restaurants, eight year-old Biga Vino e Cucina and The Local Table.
Tuck is very involved in his community, serving on the Board of Directors for Tulsa Street School, an
alternative high school; the Oklahoma Restaurant Association; and the Juvenile Trust Authority. He’s
also an avid runner and has completed 10 marathons and 2 Ironman Triathalons.
Chef Kurt Fichtenberg, Rave Review Catering
Chef Kurt Fichtenberg has been in the culinary industry over 25 years, working at such places as
The Louisianne, La Cuisine, Polo Grill, Tucci’s, Montrachet, In the Raw, Southern Hills, Celebrity
Club, Kampai, and Buddha Tao. He is currently in charge of Rave Review Catering in Tulsa.
Semi-Crudo Scallop Salad
Curry-Lemongrass Vinaigrette, Enoki Mushroom, Baby Bok Choy
Avocado & Scallop Croquette
Scallion & Aka Oroshi Aioli
Tangent Ecclestone
Flavors of white peach and citrus, an intriguing spicy note and long, racy finish
Salad
Prepared by Chef Tuck Curren, Biga/The Local Table
Assisted by Jessica Young, Northwest Classen High School
Crispy Shredded Duck on a Green Mango Salad
with Sichuan Pepper Bread
Veramonte Pinot Noir
Bright red and black cherry fruits and hints of sweet earth
Entree
Prepared by Chef William Doyle, Renaissance Tulsa Hotel & Convention Center
Assisted by Eyon Baker, Douglass High School
Lemon Smoked Ono Carpaccio with
Thai Red Curry Braised Beef Short Rib
Coconut Infusion, Beet Coulis, & Garlic Jus
Maitake, Baby Gai Lan
Oca Potato and Fennel Terrine
Burgess Syrah
Classic qualities of spice and blackberry, along with compliments of American and French oak
imparting a classic mouthfeel and long finish
Dessert
Prepared by Chef Kurt Fichtenberg, Rave Review Catering
Assisted by Amber Postoak, Meridian Technology Center
Pacific Crest Summer dessert sampler:
Mango-Mochi Cake with Basil Ice Cream
Grilled Pineapple with Coconut-Black Thai Sticky Rice and Glass Cookie
Asian Pear Infused Sake Cordial
Friandise
Prepared by Chef Jacob Hartlieb, Elements Steakhouse & Grille
Assisted by Patrick Clark II, Metro Technology Center
Green Tea Mousse, White Chocolate
Passion Fruit and Coconut Mini-Terrine,
Black Sesame Panna Cotta
Chef Justin Thompson, The Brasserie/Sonoma Bistro & Wine Bar
Justin Thompson brings experience and creativity to his role as Executive Chef of both The
Brasserie Restaurant & Bar and Sonoma Bistro & Wine Bar. While at The Brasserie & Sonoma,
Justin has been featured in Tulsa People, Tulsa World, and Oklahoma Magazine where he has been
voted one of Tulsa’s Best Chefs two years in a row. He began his career in Tulsa in 2002 as a Sous
Chef for the Polo Grill. After six months, he was offered the position as Chef de Cuisine for the new
Italian restaurant venture Ciao, Baby! He opened the restaurant in June 2003 and developed its
northern Italian cuisine with valuable guidance from his long-time mentors, chef’s Ouida and Robert
Merrifield of the Polo Grill. In 2003, he was recognized as one of Tulsa’s “haughtest” new chefs
by Tulsa People magazine. He also received an unbeatable ‘four out of four stars’ review by Tulsa
World’s restaurant reviewer, Scott Cherry.
His additional restaurant and culinary experiences include lead banquet chef for Tulsa’s Renaissance
Hotel & Convention Center; Executive Chef for Restaurant Biz Inc.; Osage Restaurant & Catering;
featured chef at the James Beard House in New York City; guest chef at the Friends of James Beard
Dinner; and Bella Cucina featured chef. He is also involved in numerous charity events.
Chef William Doyle, Renaissance Tulsa Hotel & Convention Center
William D. Doyle, CCC, is a graduate of The Culinary Institute of America in Hyde Park, New York.
With over 21 years experience in the food service industry, he’s an ACF certified Chef de Cuisine,
with 12 years of Executive Chef experience. Chef William is also an accomplished ice carver.
Former positions at Motion Picture Catering, Hyatt Hotels, Doubletree Hotels, Harrah’s Casino and
Adams Mark Hotels landed him at the Renaissance Tulsa Hotel & Convention Center, where he
currently serves as Executive Chef. Chef William believes in the importance of culinary school,
saying that “it gives you base knowledge of classical cuisine and basic culinary techniques that may
never be taught in the industry.”
Chef Jacob Hartlieb, Elements Steakhouse & Grille
Jacob Hartlieb, born and raised in Poland, never suspected to land in Tulsa, OK to begin his culinary
career. A graduate of OSU Okmulgee Culinary Arts program, Jacob began as a prep cook at Tulsa
Renaissance Hotel under Canadian Chef Wayne Christensen and later William Doyle. After 3
years at the Renaissance, Jacob reached lead position, and after two more years Jacob decided to
become the very first member of, at that time non-existent, the culinary team at the new River Spirit
Casino in Tulsa. Directed by Chef Anthony Card, Jacob is the youngest member of the management
team, serving the role of Chef de Cuisine at Elements Grille. Highly involved in ProStart, a program
helping young culinary students, for the past 5 years Jacob has served a role of Culinary Mentor
for Tulsa Technology Center. Together with teacher Michael Yip, they placed 1st three times in a
row, and moved on to the National ProStart Competition to represent the state of Oklahoma in both
North Carolina and California. Jacob enjoys being involved in the community as well; on top of his
numerous private dinners, he was one of the featured chefs in Tulsa Ballet and Tulsa Opera dinners.
Jacob traveled to NYC to help Chef Brandon Thrash at the James Beard House, as well as Dallas,
where he was invited by Chef Chris Ward to be part of his 10th Anniversary at Mercury Grille with
the White House Pastry Chef Roland Mesnier. One of Jacob’s highest prized events was Cucina
de Vanguardia, a James Beard event in NYC where he got to work with Spanish Chefs like Ferran
Adria, Juan Mari Arzak, Joan Roca and more. Currently Jacob is attending OSU Tulsa, to complete
his Bachelors degree in Business, with the great help of numerous ORA scholarships.