PING ISLAND STRIKE

foie gras flavored pop rocks with Blis elixir

hollandaise, duo of potatoes, black trumpets…we serve this onour tasting menu

reverse sferification… we use calcium gluconate, calcium lactate and sodium alginate to achieve this…

these are made using sga 150 methocel…we serve them with cream cheese, pickled ramps and crispy bagel cubes

sunchokes cooking in olive oil for our new chicken dish

this is a nifty trick that allows us to create new aromas at the table….we have been playing with various …
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we are still working on this piece of equipment…..it allows us to freeze things instantly….the circulator keeps the ln2 moving …
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For years I have been trying to convince our beef purveyors to sell us just the cap or deckle from …
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malt, nitro strawberries, white chocolate powder

eggplant, black truffles, tomato, maiitake

parsnip, tonka beans, cara-cara, leeks

This is from the day that we served 93 ounces of caviar

be watching for us on the food network,it should be humorous

this is served with chanterelles, charred onions and brown butter artichokes…….

We have been really interested in taking things apart and putting them back together lately…..here we take butternut squash and …
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we serve this with foie gras, oats, and cider poached pears

thank you Blis

Alan Benton is a great man, his bacon is incredible…..Bentons’ is located in Madisonville Tn, we love TN

these are made using tg…….

my goal is to shape these like cheetos, they will then be covered in citrus powder to resemble one of …
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We serve these with duck ham, crispy bread and cornichons for an amuse…They are 100% savory thanks to “envision”

these things are super intense….tastes like Mr. Clean

we are currently brainstorming our goals for this TN treasure