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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