Fata Paper

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Tamworth Pork Belly

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Carrageenan

Pumpkin, Black Truffle, Matsutake, Brown Butter

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The Upstate Farmers Alliance

this is very exciting for us….tamworth pigs taste really good.

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Snacks

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Garden Pics

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Satsuma Tangerine

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Cod

Cvap Cod..with cauliflower, allium, mushrooms

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Superbag

serious clarification….much cheaper than a chinios

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Playing with Textures

Check out the differences in appearance.  The straight iota has an incredible texture, but doesn’t hold up to any heating.  We adding a little gellan to help us along, but we still couldn’t get it very hot. We then tried straight gellan but the texure was to crumbly.  Back to the drawing board.  Thanks to ideasinfood [...]

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Mozzerella Sheets

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Calcium Gluconolactate

Pork-Mulled Cider Jus

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Peelzyme

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Nantucket Bay Scallops

tomatoes pressurized with olive juice, methocel riccotta (a4m), olive soil, arugula pesto

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Tamworth Pigs

South Carolina Tamworth pork belly.  Brined for 24 hours.  Cooked in the cvap at 71C for 36 hours.

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Field Trip

Today we visited Glenn Roberts at Anson Mills.  What an impressive operation.  Great products from a great guy.  We are fortunate to call Glenn Roberts our friend.  He is really doing some great things with seed saving.  Very inspirational.  Check out their website, www.ansonmills.com 

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Liquid Center Chocolate Panna Cotta

 
Dessert by Winburn Carmack
Photography by www.heatherforsythe.com

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A Picture inside of a Picture

www.heatherforsythe.com

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The Vegetable Garden

photography by Heather Forsythe
www.heatherforsythe.com

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Collard Greens

Our Sous Chef Tim Moody had the brilliant idea of making southern flavored collard greens into a consomme.  Extremely tasty.

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AnitGriddle

thanks to my friends at www.chow.com we now have an antigriddle.  Lots of ideas are in the works.  here we cold seared some tuna with micro white soy pearls and lime-avocado puree.

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D’avignon radishes

These are from our kitchen garden.  They taste wonderful with soft butter and maldon salt.  Radishes are really easy to grow.  These were planted 21 days ago  We will harvest them in 10 days.  I can’t wait. 

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Pig Pickin

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Stirring the 500

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Ideas

Unfortunately, sometimes ideas never get past the drawing board.  It should be interesting to see when this dish hits the menu.

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cVap Fish Cookery

we really like to cook fish in our cvap oven…we served this halibut with autumn greens, long island cheese pumpkin and brown butter

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Under Pressure

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Harvest

Eating vegetables that still have dirt on them is incredible.  Dirt tastes good.

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Scenes from a Guerrilla Dinner

Thanks to all the guests who showed up to support us and thanks to all the farmers and restaurant people who helped make this dinner such a success.  I can’t wait to do another one.  Be sure and check the website for upcoming dinners in the Charleston area.
www.guerrillacuisine.com

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Carolina Suckling Pig

Spending a little time in the CVAP…..

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The Southern Foodways Alliance

I was fortunate enough to be a part of the 10th annual southern foodways alliance symposium in Oxford, MS.  A weekend filled with great discussions, bacon trees, the best fried catfish I have ever had, Ed Mitchell’s bbq, fried pig ears, boudin balls, bbq mutton, moonshine, 24 year old rye whiskey, hushpuppies, chicken on a stick from [...]

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