PING ISLAND STRIKE

August 31st, 2008   Richard Blais   100 per person 50 wine pairing reservations can only be made through me.. …
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this should be interesting…. Our newest project is raising pigs for the restaurant.  These pigs are our responsibility and will …
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the great thing about growing produce for the restaurant is the learning curve involved.  Today I realized that 700 tomato …
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some seats have opened up…..who wants them?? june 29th…….75 bucks for 12 courses is a pretty darn good deal reservations …
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  discovered a new foie terrine technique…rather easy..   temper the foie and clean it….cure it for 24 hours…push it …
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  one hint……it’s totally natural

The heads are salt cured for 24 hours, then braised in pork stock in the cvap for 24 hours. We then …
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the scallops are cooked sous vide in olive oil until they reach 50 c…then they are chilled and sliced…we then …
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Coconut, Curry, Nasturtium and Artic Char Roe    

  Travis Grimes loves to cure meat, Thank God, he is damn good at it too

What an incredible thing to be a part of.  Congrats to all the nominees and winners.

this city really never sleeps…which works out good for me!!

  This event is so much fun….pretty funny seeing newyorkers going crazy over BBQ….my favorites were the ribs by my …
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reservations at: Tailor Yankees Stadium Eleven Madison Park Wd-50 Bar Boulud Back Forty can’t wait, I’ll take lots of pictures!!

  Our tomatoes are struggling a bit right now……hope that they can pull thru, we shall see.  They sure are …
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This was one of the components of a dish that Micheal Ginor cooked at the Share our Strength dinner in …
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just got back from a great trip to my old stomping grounds.  I did an event with the Southern Foodways …
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