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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