PING ISLAND STRIKE

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

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

It doesn’t get much better than this.  In my opinion you can’t find a better pig.  Every time I order …
Continue reading

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

We made this with no food additives…just the natural pectin from the seeds and pith…We served it with Foie Gras …
Continue reading

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

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

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

I have always wanted to be able to create bubbles like you get when you are washing dishes.  I finally …
Continue reading

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

compression is such a great tool..I wanted to serve the beets raw but wanted them to be a little softer…this …
Continue reading

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

Such a nice staple to have on hand.  It’s amazing how complex pickling can be and what a pickled element …
Continue reading

Yuzu-Black Truffle Puree, Celery I love they way the natural pine flavor of yuzu tastes with black truffles…they actually seem …
Continue reading

Smoky Hollandaise, Leek Puree, Beets