Crispy Buttermilk

designed to be a crispy garnish for bacon ice cream with buckwheat soil

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Milk Bubbles

Milk with sucroester..a little to silly to serve but fun to make

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Caw Caw Creek Pork

It doesn’t get much better than this.  In my opinion you can’t find a better pig.  Every time I order pork from Emile I am just blown away.
This pig dressed out at 260 pounds.  This is a Spotted Poland China.  Gorgeous.
 
We cured the entire animal in one day
Below was the plan of action
The head was [...]

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Excited

Thackeray Farms “Wadmalaw Fuglies”…you can clearly see how pumped up I am to eat this gorgeous tomato

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Orange-Cardomom Marmalade

We made this with no food additives…just the natural pectin from the seeds and pith…We served it with Foie Gras terrine, Hazelnut pancakes and blis maple

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Olive Snow

Dehydrated, dropped into ln2 and then blasted in the vita…I suppose a pacojet would work as well….or a hammer

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Black Summer Truffles

these tasty truffles garnished a stone crab bisque with celery and nasturtium

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Simple, Simple, Simple

We created this for a whiskey tasting….
Foie Gras Terrine with smoked butterscotch and tart apples
Perfect with Whiskey

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Charleston Stone Crabs Again

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Bubbles

I have always wanted to be able to create bubbles like you get when you are washing dishes.  I finally figured it out and the results were pretty damn funny.  This is salsa consomme that got a little out of hand.  I was messing with this during service and turned my back on it for [...]

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The Raw Product

these are some really incredible black velvet apricots…I love stumbling across ingredients that are perfect in their raw form….

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Changing the Texture

compression is such a great tool..I wanted to serve the beets raw but wanted them to be a little softer…this worked perfect retaining the great flavor of raw golden beets.  It also prohibits oxidation

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Heat

 
today the heat index was between 102 and 110…no bueno

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Pickled Chanterelles

Such a nice staple to have on hand.  It’s amazing how complex pickling can be and what a pickled element can add to a dish.  The chanterelle acts like a sponge and soaks up all the wonderful flavors of the pickling solution……………herbs, spices, honey, vinegar

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Charleston Stone Crabs

Yuzu-Black Truffle Puree, Celery
I love they way the natural pine flavor of yuzu tastes with black truffles…they actually seem to enhance each other…the celery adds a nice crisp freshness to bridge the crab with the condiment

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Red Ribbon Sorrel

Smoky Hollandaise, Leek Puree, Beets

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