Milk Fed Pigs

Thanks to Emile for providing us such a great product….this stuff tastes awesome.

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Radishes

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Thermomix

Our Thermomix is four years old….we use this to hydrate and disperse lots of food gums, this works great with gellan, agar, and carrageenan.  We also use this everyday to make our potato puree.  We really need a new one………..

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Sausage

The last couple of days Travis, Timmy and I were able to make lots of great sausage.  We were lucky enough to use some milkfed ossabaw and berkshire pork from Emile at Caw Caw Creek…We made chorizo, sauccison sec, hot and sweet italian sausage and bratwurst.  Tasty stuff

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Clear Chocolate

this is a sam mason creation, a true visionary, and one hell of a nice guy.  We are going to serve it whipped with smoked foie gras

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Dungeness Crabs

really delicous, we served them with kaffir lime, avocado, fresh hearts of palm and caviar

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The Santa Monica Farmer’s Market

We have incredible produce here in South Carolina, but I have always been jealous of the chefs who have the produce of California at the fingertips.  It truly is amazing.  Tyler Gray has a new program where he can deliver produce from the Santa Monica farmer’s market to your door no matter where you live……pretty sneaky

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Chocolate Pudding

Still in the works.  Cutable chocolate pudding made with iota and kappa carrageenan.  This turns into a wonderful chocolate pudding when it is consumed, I think Bill Cosby would like this one……..we are serving it with mascorpone cheese, brandied cherries and nitro cocoa crispies….

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Random

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Head Start

thousands of tomato plants have been started……I  can taste them already

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Spring Cleaning

We are getting very excited about this spring’s garden…we have already planted a ton of stuff and will be expanding by 200 percent……

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Flavor Combinations

mango, chocolate, balsamic and butternut squash…..we served this with roasted foie gras

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Crispy Mushrooms

Mushroom puree set with gellan, sheared and cooked with glucose….we then dehydrated the puree in the oven…
 great texture but the glucose added to much sweetness.  Alex says the gellan works just fine without the glucose….back to the drawing board

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Whipped Water

xanthan and methocel….I love this texture, endless possibilities

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Russian Bacon

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Straight from the Boat

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Raspberry Vinegar

This stuff is unbelievable.  We serve it with tomatoes when they are in season and here we are serving them with garden beets and goat cheese panna cotta….the dish is finished with nasturtium and armando manni olive oil….buy some vinegar from www.mikuniwildharvest.com

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