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Archive for March, 2008

Rice Variations

Posted in Uncategorized on March 15, 2008 | 6 Comments »

I’ve had some new thoughts on rice recently.  I am still quite obsessed with cereal production.  We wanted to create a rice puff that was super light and airy…
We started by cooking the shit out of some nishiki rice and then we put it in the thermomix with some wheat dextrin.  We tried frying the [...]

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The Chef’s Office

Posted in Uncategorized on March 15, 2008 | 1 Comment »

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Random Thought #1

Posted in thoughts on March 13, 2008 | Leave a Comment »

“You are not finished seasoning or balancing a dish until it tastes so good you can’t stop eating it”

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Service

Posted in service, team on March 13, 2008 | Leave a Comment »

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Cocoa Jelly

Posted in agar, chocolate, locust bean gum on March 13, 2008 | Leave a Comment »

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Pork Rinds

Posted in pork, puffs on March 11, 2008 | Leave a Comment »

Dear Lord, pork rinds taste good

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Local Strawberries

Posted in compressed, farmers, local, products, taste, vinegar on March 11, 2008 | 1 Comment »

First of the season.  These were compressed with honey vinegar and served with Meyer Lemon curd, white chocolate and yoghurt.

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Seed Saving

Posted in farmers, garden, inspirations, our kitchen garden, products, respect, seed saving on March 11, 2008 | Leave a Comment »

Ted and Susan Chewning have done some incredible things with seed saving, among other things.  They were kind enough to share their hard work with us and give us some of these seeds.  We can’t wait to grow this corn.

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Chorizo Grouper

Posted in charcuterie, cvap, local, meat glue on March 11, 2008 | Leave a Comment »

Chorizo glued to Grouper….this is then poached at 60 C for 12 minutes and finished on the plancha.

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Black Garlic

Posted in garlic on March 11, 2008 | 4 Comments »

Aged Korean Black Garlic.  Truly a unique ingredient.

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Balsamic Salt

Posted in salt, vinegar on March 11, 2008 | 2 Comments »

created for a foie gras dish, we needed acid and salt, two birds with one stone

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Franken Pork

Posted in cvap, meat glue, pork on March 5, 2008 | Leave a Comment »

 shoulder and belly

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Foie Gras

Posted in Uncategorized on March 5, 2008 | 5 Comments »

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Uni Ice Cream

Posted in Uncategorized on March 5, 2008 | Leave a Comment »

We had some uni left over from our David Chang dinner.  I thought it would be fun to make a savory ice cream to start our tasting menu.  Seems like everytime I make ice cream I want to try a different approach or recipe for the base.  Today I called Alex and he suggested that [...]

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