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One East is combining brunch and cocktails with a pool day

Posted at 3:00 PM, Aug 06, 2019
and last updated 2019-08-06 16:18:48-04

KANSAS CITY, MO — Come sail away to One East on Sunday’s, for Yacht Rock Brunch. Chef De Cuisine Charles Barr fills us in on their Sunday brunch menu and experience.

Crab Potato Cakes

Single Batch:
1800 g mashed potato’s chilled
2 Whole Eggs
2 Egg Yolks
1 T salt
8 g chopped chives
Zest and Juice from 1 Lemon
180 g Instant mashed potatoes
1 lb crab

Procedure:
In a large bowl place the potatoes, eggs and salt. Mix till the eggs are fully incorporated into the potatoes. Add in the chives, lemon juice and zest and gently fold in the crab. Add half the instant potatoes making to mix them in fully. Slowly add the reaming. Looking for a stiff but not dry mix. Depending on the moister content of the mashed potatoes, you may need more or less instant. Be careful not to add to many to fast as they will absorb moister and make the mix dry. Allow to sit for 10 minutes before portioning. With the gray number 8 scoop portion and form into half inche cakes.

To cook:
On the flat top add a small amount of oil and sear to golden brown on each side. Place in oven to cook all the way through. Make sure not to overcook them in the oven as they can become dry.

Sabayon Sauce:
8 Egg Yolks
2 Cups Extra Virgin Olive Oil
Juice of 1 Lemon
2 dashes hot sauce

Procedure:
Place the egg yolks in a heat prof bowl and place on pan of boiling water. Make sure there is a tight seal to create a double boiler. Whisk the yolk until you can form a figure 8 in them and it holds for a couple of seconds. Remove the bowl from the heat and slowly drizzle in the olive oil. Be careful not to go to fast as this will cause the sauce to separate and break. Once you have incorporated all the olive, add the lemon juice and hot sauce. Season with salt and keep warm. If the sauce is to thick you can add a little ht water to thin it out.
To build the crab potato cake benedict poach your eggs in water that is just under boiling with a little vinegar in and salt to season the water. The vinegar helps the egg whites to keep together. Cook to the doneness you prefer and with a slotted spoon remove from the water and place on a paper towel to drain the water off of it. Take the cooked crab cake and place it on the plate, top with the egg and sauce and finish with finely chopped chives and enjoy.