Monthly Archives: March 2008

  1. Rice Variations

    6

    March 15, 2008 by seanbrock

    I’ve had some new thoughts on rice recently.  I am still quite obsessed with cereal production.  We wanted to create …
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  2. The Chef’s Office

    1

    March 15, 2008 by seanbrock

  3. Random Thought #1

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    March 13, 2008 by seanbrock

    “You are not finished seasoning or balancing a dish until it tastes so good you can’t stop eating it”

  4. Service

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    March 13, 2008 by seanbrock

  5. Cocoa Jelly

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    March 13, 2008 by seanbrock

  6. Pork Rinds

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    March 11, 2008 by seanbrock

    Dear Lord, pork rinds taste good

  7. Local Strawberries

    1

    March 11, 2008 by seanbrock

    First of the season.  These were compressed with honey vinegar and served with Meyer Lemon curd, white chocolate and yoghurt.

  8. Seed Saving

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    March 11, 2008 by seanbrock

    Ted and Susan Chewning have done some incredible things with seed saving, among other things.  They were kind enough to …
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  9. Chorizo Grouper

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    March 11, 2008 by seanbrock

    Chorizo glued to Grouper….this is then poached at 60 C for 12 minutes and finished on the plancha.

  10. Black Garlic

    4

    March 11, 2008 by seanbrock

    Aged Korean Black Garlic.  Truly a unique ingredient.

  11. Balsamic Salt

    2

    March 11, 2008 by seanbrock

    created for a foie gras dish, we needed acid and salt, two birds with one stone

  12. Franken Pork

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    March 5, 2008 by seanbrock

     shoulder and belly

  13. Foie Gras

    5

    March 5, 2008 by seanbrock

  14. Uni Ice Cream

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    March 5, 2008 by seanbrock

    We had some uni left over from our David Chang dinner.  I thought it would be fun to make a …
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