PING ISLAND STRIKE

these are some of the components that we are working on for a new lamb dish……mustard broth and eggless spinach …
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Trying to figure out the best temp for these crispy baby swiss chard leaves….

These are sheets of lobster sauce for a ribeye dish we are working on. Here we are trying to choose …
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This is my new favorite spice thanks to my friends at le sactuaire… Here we serve it with lobster, cauliflower …
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fennel, radish, citrus

We have wanted to make chewing gum for quite some time now. It is really easyand lots of fun. We …
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This is going to be tasty.

this is the dough before it is steamed, dehydrated and fried

tommorrow this will be clear….

This is our first attempt at a new technique that our friend Asbel was kind enough to explain…..the texture is …
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This is our current lamb dish…..Braised pistachio cassoulet, carrot confit andbay laurel jus….we are currently putting the finishing touches on …
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This is an onion puree that has been set with gellan gum and cooled. It is then charred with a …
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The chocolate appears to wbe solid but is actually liquid. We serve this with peanut butter ice cream, burnt marshmallow …
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Cauliflower puree in blanket form. I draped these over some potatoes just to show the effect.

Apple, Yogurt, Celery, Smoked Steelhead Roe

grande

we served these in medallions with mastic, broccoli, and matsutake mushrooms

we are always looking for ways to make food lighter…. we stumbled upon this by accident… the flavor is mastic

olive poached artichokes, chorizo, safrron, eggplant

this is how we spent our newyear’s eve….