October « 2007 « PING ISLAND STRIKE

Archive for October, 2007

We are very lucky.

Posted in guerrilla cuisine on October 24, 2007 | 1 Comment »

we are thrilled to be invited to participate in the first of many guerrilla dinners here in the southeast…..
these dinners are super cool, underground, speak easy supper clubs
they feature food, art, booze, strangers and music….all the interesting things in life….the music will be provided by sam perry and the whole shindig will be hosted by mr. [...]

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Methocel spaetzle

Posted in methocel on October 23, 2007 | Leave a Comment »

5 percent gelatin and 1.25 percent sga150…
this was our first trial run…..still messing with the formula
butternut squash

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Our Newest Project

Posted in execution, garden, our kitchen garden, products, relax, staff, team, technology, tools on October 18, 2007 | Leave a Comment »

The seeds arrive friday…

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S’mores

Posted in silly on October 15, 2007 | Leave a Comment »

A foie gras s’mores terrine. Smoked Foie gras marshmallow, foie mousse, graham crackers, chocolate balsamic. This was originally designed to be a dish that was eaten in the middle of the tasting menu, a bridge between fish and meat. After tasting and discusing it we decided it was too sweet for that part of the menu. We turned into a [...]

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New Cooking Surfaces

Posted in taste, tools on October 15, 2007 | Leave a Comment »

we heated this salt block in the oven for several hours….we allowed the guests to cook some scallops and then dip them into smoked butter and truffle saba

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Ocean Pearls

Posted in agar, inspirations, purveyors, technology on October 15, 2007 | Leave a Comment »

We topped this oyster with absinthe, cubeb peppercorns, apple and ocean pearls. The pearls were inspired by a conversation with fany from le sanctuaire. We used silver powder to make the salt water and oyster juices look like actual pearls

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Cauliflower Stem

Posted in farmers, ice filtration on October 15, 2007 | Leave a Comment »

We cooked cauliflower stems under pressure with clear mustard. We paired it with baby beets and celery. The texture of the cauliflower stem was incredible.

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Cvap

Posted in cvap, execution, farmers, gellan, products, purveyors, taste, technology, tools on October 15, 2007 | Leave a Comment »

Daurade Royale.. This was started in the cvap and finished on the plancha. This is a really nice way to cook fish. Thanks to Browne Trading Company for the great products. We served it with a gellan based fennel fluid gel and braised radishes from Rita Bachman. The yellow dots are a puree of braised [...]

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