1000 NORTH Culinary & Menu Vocabulary

Vocabulary flashcards for studying ingredients, culinary terms, origins, and preparations from the 1000 NORTH menu.

Merroir

The marine version of terroir (combining the French term for ocean 'mer' with terroir), describing how oceanic conditions such as salinity, tides, and minerals define shellfish flavor profiles.

Ladolemono

A Mediterranean dressing made with lemon acidity and olive oil richness that adds brightness without overpowering raw fish.

Langoustine

A slender, clawed crustacean related to lobster (not a giant shrimp) with a delicate, sweet, and refined lobster-like flavor.

Tomato Fresco

A fresh condiment composed of Roma tomato, garlic, lemon, hot horseradish, and Arbequina olive oil served with shellfish.

Petrossian

A caviar house founded in Paris in 1920 by Armenian brothers Melkoum and Mouchegh Petrossian, who brought Caspian caviar traditions to France.

Mother-of-Pearl Spoon

A nonreactive utensil used for serving caviar to prevent metallic flavors from interfering with the taste.

Spherification (Burrata)

A technique where a smooth burrata base interacts with alginate to form a thin membrane around a creamy center, designed to be eaten in one bite.

Kakigori

A Japanese shaved-ice tradition applied at 1000 NORTH to shave frozen tomato water tableside into concentrated tomato snow.

Caesar Cardini

The Italian-born chef widely credited with creating the Caesar salad in Tijuana, Mexico, around 1924.

'Nduja

A spreadable, spicy Calabrian pork sausage featured in the charred octopus preparation.

Espuma

A culinary foam, such as the light potato espuma paired with crisp duck-fat potatoes.

Ora King Salmon

A deeply marbled, silky salmon species raised in New Zealand, often referred to as the 'Wagyu of salmon'.

Sauce Dugléré

A classic French sauce made with shallot, tomato, white wine, fish stock, butter, lemon, and parsley, served with Dover sole.

Cavatelli

A house-made pasta whose name means 'little hollows', designed to trap sauce.

Callinectes sapidus

The scientific name for the blue crab, roughly translating to 'beautiful savory swimmer'.

Maitake

A mushroom meaning 'dancing mushroom' in Japanese (also known as hen-of-the-woods), grilled whole over binchotan charcoal.

Mafaldine (Mafalde)

A long ribbon pasta with ruffled edges named after Princess Mafalda of Savoy, designed to catch chunky ragù.

Pawpaw

The largest native edible tree fruit in North America, with a flavor resembling banana, mango, and custard.

Akaushi

A rare Japanese red-cattle Wagyu ('red cow') from Kumamoto, offering a firmer, meatier texture and more pronounced beef flavor than Japanese Black Wagyu.

Shinshu Wagyu

An exceptionally tender, highly marbled Wagyu tenderloin cut from Nagano, Japan, raised on an apple-fed program.

Hollandaise

A warm, silky emulsion of clarified butter, egg yolk, lemon, and Tabasco, aerated for a lighter texture.

Bone-Marrow Bordelaise

A rich, deeply reduced red-wine and veal sauce finished with bone marrow and chive, named after the Bordeaux region.

Sauce Au Poivre

A rich, creamy reduction built around Cognac, veal demi-glace, peppercorns, and cream.

Strawberry Key

A Florida-style interpretation of strawberry shortcake featuring angel food cake, macerated strawberries, Key lime sorbet, and strawberry consommé.