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

Tasting 06-10-09

Plate set up



Smoked, sous-vide filet at 130 degrees



Coconut spheres



"Coconut rum"
Coconut sphere, toasted coconut, candied sesame seed powder, cilantro leaf, carbonated ginger, coconut rum



"Olive oil, white salmon, pine nut"
Olive oil poached white steel head salmon, powdered pine nut, toasted pine nuts, chive blossom, sauteed micro sea beans, salmon roe

"Lobster bisque"
Maine lobster claw, and tail meat, chive cream, lobster roe, black sesame seeds
(Lobster bisque soup poured table side)

"Truffle ravioli"
Truffle ravioli, Parmesan froth, crispy duck skin crumble, Italian micro basil, fermented black garlic




"Intermission: Fizzy sudashe"
Fizzy sudashe, Sake syrup, purple flowering basil, fizzy, yuzu curd, black sesame seed
The "fizzy" literally foams in your mouth, very similar to fizzy warheads



"Spicy Tuna"
Seared togarashi tuna, Chile mushroom stock, oven dried tomatoes, bok choy, avacado puree, and crispy wonton. A 1/2 portion of our original tuna dish found in the ROX.



Smoked Filet , sous-vide at 130, salted with red sea salt, smoked celery root puree, green asp tip, braised shallot, carrot, olive oil, peppercorn demi, Olive port reduction, seared foie gras
(Not pictured: topped with “smoke cup” filled with hickory smoke"

"Waffles, Chocolate, and Beer"
Maple beer gelato, powdered peanut butter, coco nifs, pot de crème, Blis maple syrup, and waffle
(hot peanut butter cup shot, not pictured)

"Peanut butter cup shot"
Hot chocolate and peanut butter foam

Fat

Spring French Truffles, Foie Gras, Fermented Black garlic are among some of the new products we received this week.



Duck fat, egg yolk, tortellini
Filled with fresh truffle, garlic, foie fat, cream sauce



Perfect temp for sous-vide duck eggs, for a pudding consistency egg



Truffle tortellini, fermented black garlic paint, crispy caramelized shallot, sous-vide white asparagus, smoked celery root puree, toasted pine nuts, pine nut powder, micro Italian basil, chive blossoms, One hour sous-vide duck egg. (plated without fried duck skin and foie gras)



Truffle tortellini, fermented black garlic paint, crispy caramelized shallot, sous-vide white asparagus, smoked celery root puree, toasted pine nuts, pine nut powder, crispy salted duck skin, micro Italian basil, chive blossoms, seared Foie Gras, one hour sous-vide duck egg.



Fresh French truffles, thyme croutons, micro sea beans, sous-vide white asparagus, white truffle oil

Sweet soy, shi-takii and truffle soup soured table side

05/29/09 Paradigm

My stagié at the Trump Towers, Miami

Paradigm- “A philosophical and theoretical framework of a scientific school or discipline within which theories, laws, and generalizations and the experiments performed in support of them are formulated” -Merriam Webster Dictionary

The test kitchen- “We feel fortunate to be chefs during this Paradigm shift of the culinary world. Our opened minds, humbled egos and critical palates set the framework for what is possible in this new era of unlimited culinary boundaries” - Chefs of the test kitchen

I
immunity
Carrot pita, honshemiji, pomegranate, green tea paneer, curried yogurt drops


II
ants on lost bread
celery pan perdu, raisin pearls, boiled peanut sorbet


III
pate
foie gras, tomato, white chocolate


IV
peaches and cream-corn
goose confit~peach tamale, Zellwood corn'sicle, chipotle piquillo mostarde, peacan, mint

V
refresh
yogurt mousse, fennel candy, coconut basil air

VI
gumbo 'n' grilled cheese
consomme orb, muenster, parisienne potato salad, laughing bird shrimp, green tabasco and lemon pipette

VII
roman lamb leg
salt and vinegar kennebec chips, pearl o's, olive, olive oil gummies, ricotta sheets, tuscan honey jelly

VIII
tri-tip
smoke, puffy tendon, sweet potato BBQ sauce, shropshire croquettes, pickled garlic scapes, chocolate beer froth

IX
lavander pudding
tobacco cream, chocolate, layers of hazelnut and smoke, papaya soda

X
chocolate peanut butter croquant
carrot sorbet, carrot confit, carrot paper, malt gel and chocolate cream


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