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Archive for May, 2007

More Eggs

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This will be roasted and presented whole for our first chef’s table dinner on Wednesday.

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Fresh Quail

These quail are so fresh that they still contain eggs!

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Cryoblanch

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www.jpibiodynamics.org

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Winburn

Whipped Beet Juice

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Saturday Night

300 covers…..smooth as silk, sometimes we get lucky

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These things taste amazing……

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Old Skool

This wonderful piece of equipment grades the eggs…..

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The Real Thing

A picture really says a thousand words…..
We put these things thru the ringer at the restaurant……They are also put thru the ringer before they even leave the farm….

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Phase II

Today the Ping Island Garden was extended….The soil is being prepped for biodynamics and we shall see how things unfold in the next couple of months….

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Revenge

Never Start a practical joke war with a man that owns 165 liters of Liquid Nitrogen….kinda hard to put your shoes on after work when they are -270 degrees C…

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Liquid Nitrogen

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Foie Gras

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I can’t wait to cook the vedge from this garden……

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How to Cook Like an Avant-Garde Chef
By Ratha Tep, Assistant Features EditorRelated Categories: Restaurants, Ingredients, News, Chefs
In our July issue, you’ll see the results of our third annual “What Chefs Know Best” poll, a survey of 100 top chefs around the country. Included in the questionnaire: “What food trend do you want to see disappear?” [...]

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My home garden is complete and should be biodynamic by the fall……very exciting…I”ll post pics when things start growing….I have purchased seeds from Italy, France, Virginia and Japan….should be very interesting in deed.

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Check It Out….

check out Jeff Allen’s new blog….
some mighty fine writing..
enjoy
http://cuisine.ccpblogs.com/

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Haikuri Turnips from this morning…

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Foie terrine layered with foie marshmallow. We served it with compressed apples and licorice

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Crispy

making the squash blossoms crispy

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Very few things in life bring me this much joy……….stay tuned for more pics as the growing season progresses….we are very lucky

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