PING ISLAND STRIKE

foie gras flavored pop rocks with Blis elixir Advertisements

hollandaise, duo of potatoes, black trumpets…we serve this onour tasting menu

reverse sferification… we use calcium gluconate, calcium lactate and sodium alginate to achieve this…

these are made using sga 150 methocel…we serve them with cream cheese, pickled ramps and crispy bagel cubes

sunchokes cooking in olive oil for our new chicken dish

this is a nifty trick that allows us to create new aromas at the table….we have been playing with various …
Continue reading