Monthly Archives: March 2008
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Rice Variations
6March 15, 2008 by seanbrock
I’ve had some new thoughts on rice recently. I am still quite obsessed with cereal production. We wanted to create …
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The Chef’s Office
1March 15, 2008 by seanbrock
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Random Thought #1
Leave a commentMarch 13, 2008 by seanbrock
“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
Leave a commentMarch 13, 2008 by seanbrock
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Cocoa Jelly
Leave a commentMarch 13, 2008 by seanbrock
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Pork Rinds
Leave a commentMarch 11, 2008 by seanbrock
Dear Lord, pork rinds taste good
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Local Strawberries
1March 11, 2008 by seanbrock
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
Leave a commentMarch 11, 2008 by seanbrock
Ted and Susan Chewning have done some incredible things with seed saving, among other things. They were kind enough to …
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Chorizo Grouper
Leave a commentMarch 11, 2008 by seanbrock
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
4March 11, 2008 by seanbrock
Aged Korean Black Garlic. Truly a unique ingredient.
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Balsamic Salt
2March 11, 2008 by seanbrock
created for a foie gras dish, we needed acid and salt, two birds with one stone
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Franken Pork
Leave a commentMarch 5, 2008 by seanbrock
shoulder and belly
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Foie Gras
5March 5, 2008 by seanbrock
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Uni Ice Cream
Leave a commentMarch 5, 2008 by seanbrock
We had some uni left over from our David Chang dinner. I thought it would be fun to make a …
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