Snap, Crackle, Foie

foie gras flavored pop rocks with Blis elixir

Read Full Post »

Yum!

Read Full Post »

Cap of Prime Beef

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

Read Full Post »

Raisin Bubbles

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

Read Full Post »

Smoked Salmon Noodles

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

Read Full Post »

Submerged

sunchokes cooking in olive oil for our new chicken dish

Read Full Post »

Smoke and Mirrors

this is a nifty trick that allows us to create new aromas at the table….we have been playing with various extracts and essential oils that are mixed with sawdust… they sawdust is placed in the pipe and the smoke is trapped under the plastic wrap…everytime the guest touches the food smoke rings are made…..for this [...]

Read Full Post »

Nitro Fryer

we are still working on this piece of equipment…..it allows us to freeze things instantly….the circulator keeps the ln2 moving and the compressor keeps the nitrogen from boiling away

Read Full Post »

Cap of Prime Beef

For years I have been trying to convince our beef purveyors to sell us just the cap or deckle from the ribeye…..they finally listened and we are super pumped, this is our favorite part of the cow

Read Full Post »

Liquid Center Chocolate

malt, nitro strawberries, white chocolate powder

Read Full Post »

Triggerfish

eggplant, black truffles, tomato, maiitake

Read Full Post »

fAMILY mEAL

Read Full Post »

Slow Cooked Lobster

parsnip, tonka beans, cara-cara, leeks

Read Full Post »

White Truffles

Read Full Post »

Caviar and Vodka

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

Read Full Post »

Giada

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

Read Full Post »

Twice Cooked Scallops

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

Read Full Post »

Restructured Butternut Squash

We have been really interested in taking things apart and putting them back together lately…..here we take butternut squash and roast it with blis maple syrup…after it is roasted we add butternut squash juice and puree the two together…we then add agar-agar and mold the puree…the result is very similar to the squash in it’s [...]

Read Full Post »

The chicken noodles in action

Read Full Post »

Raisin Consomme

we serve this with foie gras, oats, and cider poached pears

Read Full Post »

The Elixir

thank you Blis

Read Full Post »

Bacon

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

Read Full Post »

Chicken Noodles

these are made using tg…….

Read Full Post »

Crispy Foie Gras Poofs

my goal is to shape these like cheetos, they will then be covered in citrus powder to resemble one of my favorite snacks…..we are currently brainstroming other flavor combinations as well

Read Full Post »

Frozen Mustard Pearls

We serve these with duck ham, crispy bread and cornichons for an amuse…They are 100% savory thanks to “envision”

Read Full Post »

Mastic Tears

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

Read Full Post »

a gift from TN

we are currently brainstorming our goals for this TN treasure

Read Full Post »