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The Acre Memphis: A Family Affair

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You’re our guest; you’re our friends… We want you to feel like you are coming into our home at a special dinner party.

One of Memphis’ newest fine-dining restaurants, The Acre , is everything you would expect: Highly coveted reservations, a seasonal menu, delicious food, and a professional staff. What you don’t expect is to forget you are in a restaurant. Tucked in a non-descript residential neighborhood on the east side of Memphis, this mid-century home turned restaurant uses the beautifully landscaped surroundings to its advantage, creating an inviting atmosphere that feels so much like home. From the bright yellow door that welcomes you in to the sun-drenched patio that overlooks the lush pristine acreage, you could easily mistake this experience for a Sunday night dinner party – that is until you get the food…

Freshness and integrity of the ingredients that come through the kitchen are the focus at The Acre. The style of cuisine is not fusion (although you will find various influences from Asia to Latin America in each dish), nor is it traditional. Rather, Chef Wally Joe and his culinary team work together to integrate different ingredients and techniques from around the world using the freshest product possible for dishes that are truly unique yet feel homemade. The Acre’s expectations of high-quality ingredients can be found everywhere, from their house-made syrups and infusions behind the bar to the restaurant grown herbs and florals. Each dish is prepared with minimal manipulation to let the individual ingredients shine. Patrick was lucky enough to spend some time in the kitchen with Chef Andrew Adams as he prepared one of The Acre’s delectable, seasonal entrees.

Kimchee Glazed Snake River Sturgeon

Black Garlic-Salsify Puree, Chorizo, Artichokes, Lotus Root & Avocado Pea Puree

• 1 lotus root segment
• 6 cloves Korean black garlic
• 2 salsify roots peeled and diced
• 1 cup milk
• 4 baby artichokes
• 2 oz white wine
• 2 shallots, minced
• 1 cup of blanched english peas
• 8 nasturtium leaves (substitute with arugula if necessary)
• ¼ cup avocado oil
• 2 oz Spanish dry chorizo
• 2 cups pea tendrils
• 4 6oz sturgeon fillets
• 3 Tbs Momoya kimchee base or homemade kimchee pureed
• Salt to taste
• Olive oil for sautéing fish and artichokes

Turn oven to 350 degrees. Peel lotus root. Cut half of the root into ¼-inch disks and boil for about an hour, strain and reserve. Slice the other half of the lotus root into very thin wafers and fry until golden. (optional garnish) Simmer salsify in milk until tender for about 20 minutes. Strain the salsify and puree in a blender with black garlic. Add a small amount of milk as needed, but not all, to thin out puree. Season mixture with salt and hold warm. Peel artichokes down to the heart, place in acidulated water, and discard the green leaves. Sweat half of the shallots and add the white wine. Add the artichokes and cover with a mixture of half olive oil and half water or vegetable stock. Cook on low heat until tender, about 20-30 minutes. Strain and reserve. Sweat the remaining shallots over low heat in a sautee pan and mix with peas and nasturtium leaves in a blender. Puree with avocado oil until smooth. Season with salt and hold warm. Cut chorizo into small string-like strips (reserve a pinch for optional garnish). Sautee pea tendrils with olive oil in a pan over medium high heat. Add artichokes, boiled lotus root, and chorizo. Hold warm. Heat a large sauté pan or two small sauté pans over medium-high heat. Dry then season the sturgeon with salt. Add olive oil to the pans and then the fish. Sear until both sides are golden brown (about 1 minute per side). Remove fish from the pan and brush the kimchee base over the fish. Cook fish in the oven until cooked through. This will take about 3-5 minutes for a 2-inch thick fish. To plate, alternate dotting the salsify puree and pea puree on the plate. Place the pea tendril mix in the center of the plate and place the fish on top. Garnish with fried lotus root, additional nasturtium leaves, and chorizo.

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