Chef Dushyant Singh Debuts his New Menu at Blue Hound Kitchen
This spring, Blue Hound Kitchen & Cocktails’ new executive chef Dushyant Singh debuted his inaugural menu featuring elevated classics showcasing his signature global flavors and seasonal Arizona-sourced ingredients (including Noble Bakery, Frites Street, Chula Seafood, and Certified Angus Beef dry aged and butchered in Phoenix).
Most recently, Chef Singh served as the Executive Chef at The Camby, Autograph Collection (you can read my past raves here) and he is relishing his new role at the Kimpton Palomar in downtown Phoenix. “I love the vibe of it,” Singh shares. “and I love the people. Downtown is a great market, and I think it's just going to continue to grow. It’s an exciting time to be at Blue Hound and I’m grateful to be a part of it.”
Arriving for our media visit, we settled in with cocktails (for me, Phil Clark’s Singani Sour using a Bolivian spirit distilled from Muscat of Alexandria grapes) as Chef Singh took us on a delicious tour of his new menu.
Chicken Liver Pate: “If I’m sitting at the bar, this is what I’d order. It’s a very classic French technique with chicken livers, eggs, cream, brandy and red wine. We sous-vide it at 154 degrees for 90 minutes in the Mason jar, top it with a red wine gelee, and serve it with Noble toast, pickled berries and onion marmalade made with brown sugar, red wine vinegar and a little bit of turmeric.”
Steak Tartare: “I use tenderloin that has been dressed with a charred leek vinaigrette for a little acid, and there are traditional ingredients like whole grain mustard, capers, and chives. It’s topped with an egg, freshly-grated horseradish, cornichons and a celery leaf. Instead of toast points, I make sesame rice puffs because I think they hold the crunch longer, and on the bottom is a purple mustard.”
Kohlrabi Parsnip Salad: “We shave the kohlrabi, blanch the parsnips, and add shaved apples, dates, pickled onions, and arugula. You have two dressings - it’s tossed in a lemon vinaigrette, but on the side is a honey yogurt with Greek yogurt, Arizona honey, shallots and a lot of lemon zest. It’s a clean, crisp salad with a lot of textures and flavors.”
Ricotta Gnudi with Mushrooms: “The gnudi are made with ricotta so they are creamy, but still have a nice texture. There are mushrooms on the bottom, and I make an emulsion with brown butter. On top are pickled beech mushrooms, and then we finish it with crispy sage, Parmesan, and chives.”
Lamb Osso Bucco: “The lamb shank is braised with cherries and porcini powder, and just falls off the bone. The lamb is served with a porcini demi and roasted root vegetables, on the bottom are Anson Mill grits, and on top is a gremolata.”
Bone-In Ribeye: “This is a 22-ounce bone-in ribeye. All our steaks are Certified Angus Beef from a local company called Sterling Meats. We buy the entire cut and they cut the steaks for us every morning. The charred chimichurri has green onions, parsley, basil and mint. We bundle it all up, soak for 15 to 20 minutes in white wine and then put it on the grill. We let it char and add oil and a hint of vinegar, so you get all those herbal notes with your steak.”
Yukon Gold Potato Puree: “It’s so simple with only three ingredients - crème fraiche, European butter, Comté cheese - but one of my favorites. “
Brussels Sprouts: “The Brussels sprouts are flash-fried and tossed in a black pepper-egg yolk vinaigrette, which we make almost like a sabayon to give the dish a velvety texture that coats the leaves. There’s tang from fish sauce and black Chinese vinegar, nuttiness from the Parmesan and crunch from the ciabatta croutons.”
Wild Mushrooms: “We make a soy caramel and toss with shallots, garlic, and Madeira, and top with chopped hazelnuts.”
We finished with a decadent fruit cobbler expertly paired with a glass of Amaro Montenegro by our friendly waiter.
Once again, we drove home from a Dushyant Singh feast commenting on his culinary talent and range of outstanding dishes. Make a reservation and see for yourself!
Blue Hound at the Hotel Palomar is open daily for breakfast, lunch and dinner, with CityScape Garage parking validation for up to 2 hours with receipt from lunch or dinner. It is located at 2 East Jefferson Street, Phoenix, Arizona, 85004. (602) 258-0231
We were extended a media invitation and our dinner was complimentary.