Category Archives: execution
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Stick!
Leave a commentApril 24, 2008 by seanbrock
Foie Gras destined for the center of a country pate.
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Local Shrimp
Leave a commentApril 24, 2008 by seanbrock
cucumber, jalepeno, sweetened buttermilk
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Snacks
1April 16, 2008 by seanbrock
this is a fun way to start a tasting menu..it’s crispy foie gras croquant with truffled chicken liver mousse
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Country Pate
Leave a commentApril 16, 2008 by seanbrock
preppin the country pate….using housemade bacon for pate work is rewarding..this came out really good. can’t wait to make …
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Star Provisions
3April 4, 2008 by seanbrock
I was recently invited to cook dinner service at The Quinones Room at Bacchanalia with my friend Andy Carson. Wow, …
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Nitro Grits
Leave a commentApril 3, 2008 by seanbrock
We have always heard that the secret to good grits is cold milling. In fact, people use to rush to …
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Chocolate Pudding
February 18, 2008 by seanbrock
Still in the works. Cutable chocolate pudding made with iota and kappa carrageenan. This turns into a wonderful chocolate pudding …
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Russian Bacon
February 5, 2008 by seanbrock
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Raspberry Vinegar
February 5, 2008 by seanbrock
This stuff is unbelievable. We serve it with tomatoes when they are in season and here we are serving them …
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Mango Vinegar
January 27, 2008 by seanbrock
I got some mango vinegar from my good friend Tyler Gray a while back, this stuff is insane. Tyler can …
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Foie “Terrine”
January 27, 2008 by seanbrock
Recently I have been thinking alot about cold foie gras preparations…the textures that are available, the refinement, the flavor, the …
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Puffed Rice
January 14, 2008 by seanbrock
We cook the crap out of the rice and then roll it into thin sheets. The rice is then deydrated …
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Onion Puree
January 7, 2008 by seanbrock
We have found that gellan gum helps us produce great vegetable purees. .45 percent type f….set and puree
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Rolled Tight then Cooked in the Cvap
January 7, 2008 by seanbrock
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Turbo Pave
January 7, 2008 by seanbrock
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Super Crispy Tempura
January 7, 2008 by seanbrock
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Restructured Poularde from Four Story Hill Farm
January 7, 2008 by seanbrock
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Letting off some Steam
December 28, 2007 by seanbrock
man we use the hell out of our pressure cookers
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Kitchen Garden
December 28, 2007 by seanbrock
These are wonderful braised in clarified butter with a couple of drops of lemon juice and a splash of agave …
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“Early Wonder Beets and Fall Lettuces”
December 5, 2007 by seanbrock
Harvested this morning
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Fata Paper
November 25, 2007 by seanbrock
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Carrageenan
November 25, 2007 by seanbrock
Pumpkin, Black Truffle, Matsutake, Brown Butter
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Cod
November 25, 2007 by seanbrock
Cvap Cod..with cauliflower, allium, mushrooms
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cVap Fish Cookery
November 7, 2007 by seanbrock
we really like to cook fish in our cvap oven…we served this halibut with autumn greens, long island cheese pumpkin …
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Under Pressure
November 7, 2007 by seanbrock
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Scenes from a Guerrilla Dinner
November 7, 2007 by seanbrock
Thanks to all the guests who showed up to support us and thanks to all the farmers and restaurant people …
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Carolina Suckling Pig
November 1, 2007 by seanbrock
Spending a little time in the CVAP…..
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Our Newest Project
October 18, 2007 by seanbrock
The seeds arrive friday…
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Cvap
October 15, 2007 by seanbrock
Daurade Royale.. This was started in the cvap and finished on the plancha. This is a really nice way to …
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Crispy Red Pepper
October 11, 2007 by seanbrock
we used 1 percent and a nice gel formed….we then thru it in the dehydrator. Very Crispy
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Chewy Olive Oil
September 27, 2007 by seanbrock
Olive Poached Tomato, chewy olive oil, braised pine nuts, arugula
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Cvap
September 22, 2007 by seanbrock
Arrived today…..gotta figure out how to use this thing..anyone have any experiences??
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Cured
September 14, 2007 by seanbrock
2 days in the cure…..
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Olive Oil
September 8, 2007 by seanbrock
Thickened Olive Oil. We have wanted to figure this out for quite some time…lots of new ideas are churning thanks …
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Sardines
September 8, 2007 by seanbrock
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Cauliflower
September 7, 2007 by seanbrock
Braised with Vegetable Juice and Salted Butter
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Local Eggs
August 28, 2007 by seanbrock
These are poached at 70c for 10 minutes then topped with????????????????? The possibilities are unlimited. My latest thoughts are uni …
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Products-Ideas-Execution
August 28, 2007 by seanbrock
I love how certain dishes come together and how they spark new ideas for other dishes….Here we wanted to serve this …
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Campari-Watermelon
August 28, 2007 by seanbrock
The sweetness of the wartermelon plays nicely with the bitterness of the campari…Here we serve it with peekytoe crab and …
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Tomato Salad
August 22, 2007 by seanbrock
This tomato weighed nearly 2.5 pounds….we serve it with mozzeralla sheets. We make traditional mozz and then poach it at …
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SGA150
August 22, 2007 by seanbrock
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Duck Ham
August 22, 2007 by seanbrock
We cured this with several spices and salt….we served it roasted with local figs and bliss elixir
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Pears from Farmer Joseph Fields
August 15, 2007 by seanbrock
We compressed these with agave nectar and hazelnut oil…..We served the pears with duck ham, balsamic pearls and blue cheese
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Summer Vegetables
August 14, 2007 by seanbrock
The vegetables are braised with vegetable juices and truffle butter. We serve them on our truffle menu with tuna spiced …
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Beets
August 11, 2007 by seanbrock
We cook these beets in the pressure cooker with beet juice. The yellow blocks are pressure cooked golden beets restructured …
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Bacon
August 11, 2007 by seanbrock
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In the Works
July 24, 2007 by seanbrock
we have decided that it would be alot of fun to make an interesting tater tot…..who doesn’t like tots??? this …
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Theory
July 12, 2007 by seanbrock
we are constantly looking for new ways to cook poultry. It really is a never ending journey. Our latest effort is soaking …
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Crispy Porcini
July 10, 2007 by seanbrock
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Cryoblanch
May 29, 2007 by seanbrock
