Saturday, June 27, 2009

Playing with Food part 1



Cured Meyer lemons. They will be frozen and thawed out in 3 months



Foam, reverse sphereification, thickening, and jells



"Cherry, Pepsi, Jack" Robynn J's 21st Birthday shot



Demo for the Porcini mushroom soup



Porcini mushroom soup poured table side, white and green asparagus, micro sea beans, chive blossoms and deep fried porcine mushrooms



Sous-vide Foie Gras with star anise, clove, and Szechuan peppercorns



After it was strained of its fat, passed, blended, then set with a small amount of gelatin



Spreads like butter at room temperature



Demo of Foie gras salad



Star anise / clove Sous-vide Foie Gras "Pâté", Star anise / clove, Cabernet Sauvignon pickled pears, Pickling liquid vinaigrette (made with foie fat), fresh red currents, Mizuna greens and candied olives with there syrup

served with butter toasted olive baguette



Wedding cake made outside of house





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