If you’ve ever opened up the menu only to feel like you’re reading something in another language (and you might be), this is for you. There are many ingredients that customers often need more clarification about, whether it’s due to dietary needs or just curiosity. As more ingredients from around the world become available to smaller restauranteurs, you may need to prepare to see ingredients you may not recognize pop up at your favorite restaurants. While exciting, this can lead to even the most seasoned foodies feeling a bit left behind. We’re here to help you navigate this! Here’s the breakdown of six of our most-asked-about ingredients from our waterfront restaurant Morehead NC.
Boursin is actually not the name of a type of cheese, but the name of a brand of cheese! When you think of fancy cheese and cracker dishes, you’re probably thinking of Boursin’s cheese. The base of the cheese is that of Gournay, a cheese developed in the Normandy region of France. Boursin takes this cheese and adds a variety of spices and herbs to create a collection of different flavors. With a consistency of cream cheese, Boursin is spreadable, therefore making it the perfect go-to cheese for crackers and sandwiches. At our waterfront restaurant Morehead NC, you can find Boursin in our oven-finished sandwiches.
Truffle oil is probably one of the trendiest food items in recent years and for good reason. Made by adding dried truffles to any restaurant-grade oil, truffle oil is incredibly adaptable. There’s much debate over what truffle oil tastes like, with some saying it tastes like mushrooms and others like perfume or even gasoline. The good news is that truffle oil is typically very light, meaning it only adds a dash of extra flavoring to the dish. Truffles are also an aphrodisiac and are said to emit pheromones similar to humans, so it’s possible this also has something to do with their recent waves in culinary circles. While truffles themselves are rare and can be quite expensive, truffle oil is much more affordable. This, along with its adaptability and air of mystique make it worth all the hype! Drizzled over a pasta or vegetable dish is the most common way you’ll see it added to a menu. If you’re feeling brave, give truffle oil a go with our waterfront restaurant Morehead NC’s Herbed Truffle Fries or Dirty Fries.
Pronounced (AY-OH-LEE), Aioli is another condiment that’s cropped up on menus throughout the US recently. Although at first glance it may look like regular mayonnaise, true Aioli is an emulsion made up of garlic and extra virgin olive oil. An emulsion is when you take two liquids that typically wouldn’t mix, and force them into a bottle together. With Aioli these liquids are usually olive oil and egg mixed with salt and garlic. The result is a silky, thick, dip that goes well with appetizers or drizzled on top of a sandwich. You can find this Mediterranean sauce in our Tuna Poki Nachos and Dirty Fries.
Named for the city in Greece where they originate, Kalamata olives are the lesser-known cousins of your run-of-the-mill black olive. While both are technically the same fruits, maroon-hued Kalamata olives are larger, often double the size of black olives. Kalamata olives are also thinner, softer, and feature ends that come to a point. The two branches of olives also differ in taste. While the black olives have a richer flavor, Kalamata olives are more subtle, with many describing them as sweet. If you’d like to test the olive waters, Kalamata olives are featured in our Edamame and Olives appetizer.
Originating in India, chutney is a thick spread made from fruits, vegetables, herbs, and spices. The consistency is much like a jam, and you’ll find it in stores in glass jam jars. A chutney will typically fall between two categories, sweet or spicy. In the US, sweet mango chutney is one of the most common forms of this Indian jam and is usually used in chicken dishes. You can try mango chutney for yourself when you order our Soft Crab and Crab Cake Burger at our waterfront restaurant Morehead NC.
Capicola is a thinly-sliced Italian cold-cut meat made from pork. Taken from the back of the neck all the way to the ribs, this cut includes the entirety of the muscle and is dry-cured. Dry-curing is a technique that involves fermenting, drying, and smoking the meat, usually in that order. This process helps improve the aesthetics of the meat when sliced, as well as improves texture. Capicola is often mistaken for Prosciutto since both styles of meat are sliced razor-thin and are popular charcuterie meats. The key difference is Capicola is often said to have a strong salty, smokey, and spicy flavor, while Prosciutto is purely salty. The strong flavoring of Capicola allows it to stand out against the more mild flavors found in deli sandwich ingredients. Say “Ciao” to Capicola when you try an Italian Grinder or Specialty Sandwich!
We hope this rundown of perhaps previously uncharted ingredients helps you decipher some of our menu items! Which of these trendy ingredients at our waterfront restaurant Morehead NC are you excited to try? If you’re up to the task, our staff will be more than happy to help you set sail for your next culinary adventure. To take a look at our full menu, visit us on our site. Looking for a no-frills seafood restaurant NC? Come as you are down to our dockside dining! Located directly across from Sugarloaf Island, we’re the perfect spot for viewing the Morehead City fireworks! To reserve a table, call or contact us today.