Monthly Archives: August 2008

  1. Crispy Buttermilk

    3

    August 25, 2008 by seanbrock

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

  2. Milk Bubbles

    2

    August 25, 2008 by seanbrock

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

  3. Caw Caw Creek Pork

    5

    August 25, 2008 by seanbrock

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

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    August 17, 2008 by seanbrock

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

  5. Orange-Cardomom Marmalade

    1

    August 17, 2008 by seanbrock

    We made this with no food additives…just the natural pectin from the seeds and pith…We served it with Foie Gras …
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  6. Olive Snow

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    August 17, 2008 by seanbrock

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

  7. Black Summer Truffles

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    August 17, 2008 by seanbrock

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

  8. Simple, Simple, Simple

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    August 17, 2008 by seanbrock

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

  9. Charleston Stone Crabs Again

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    August 17, 2008 by seanbrock

  10. Bubbles

    5

    August 17, 2008 by seanbrock

    I have always wanted to be able to create bubbles like you get when you are washing dishes.  I finally …
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  11. The Raw Product

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    August 17, 2008 by seanbrock

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

  12. Changing the Texture

    2

    August 17, 2008 by seanbrock

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

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    August 7, 2008 by seanbrock

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

  14. Pickled Chanterelles

    3

    August 3, 2008 by seanbrock

    Such a nice staple to have on hand.  It’s amazing how complex pickling can be and what a pickled element …
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  15. Charleston Stone Crabs

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    August 3, 2008 by seanbrock

    Yuzu-Black Truffle Puree, Celery I love they way the natural pine flavor of yuzu tastes with black truffles…they actually seem …
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  16. Red Ribbon Sorrel

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    August 3, 2008 by seanbrock

    Smoky Hollandaise, Leek Puree, Beets