Monday, November 23, 2009

Playing with Kelcogel "Gellan" LT and F

Gellan= A water-soluble polysaccharide produced by fermentation, that can be used alone or in combination with other products to produce a wide variety of interesting textures. It is extremely effective at low use levels in forming gels, LT and F are high acyl and form soft, very elastic, non-brittle, and fluid gels.

This is the first time using this and I used a standard recipe for a basic sauce "sheet." With the combination of Gellan(both LT100 and F) and Bronze Gelatin Sheets it allows you to make elastic, heat resistent, and pliable sauce sheets. In this case we did an orange yuzu sauce sheet as a tester. It could be a little thinner and refined but like I said before, this was the first time trying this. Enjoy.

Saturday, November 21, 2009

Ideas come to life...

"Jamon and Melon" : Ham Brined and Hand Smoked Pork Tenderloin, Compressed Melons, Potato parsnip puree, Pancetta Jam, Ham Hock pork Glace, Basil

Hokkaido Scallops, Cauliflower "Cous Cous" (Fine Herbs, Lemon Zest, Pine nuts, Butter), Mint Gel, Shiso, Chorizo Vinaigrette, Concasse Tomatoes)

Lake Superior Whitefish, Parsnip Puree, Pickled and smoked hen of the woods, Mache, Warm grapes, Sous vide pearl onions, brown butter powder, port molasses syrup...
Brainstorming and writing things down on paper is a must. But the outcome when you achieve success through thought and analyzing is a priceless feeling. Try it yourself...Make yourself better

Friday, November 20, 2009

22 "Tastings" @ Saam

Chef Jose Andres
Marcel Vigneron (Sous Chef)

Joshua Whigham Chef de Cuisine @ SAAM

Tarragon Concentrate
Nitro Caipirihna

Artichoke Chips

Olives Ferran Adria

Bagel & Lox Cone, Ikura, Dill Cream Cheese

Olive Oil Bon Bon

Caviar Steamed Bun, Cauliflower Creme Fraiche, Lemon Air

Jose's Ham and Cheese...Iberico Ham, Airbread

Boneless Chicken Wing, Avocado Puree, Spinach

"Canned" Asparagus, Mayonaise Espuma, Tarragon, Sexy Tomato (Caviar)
Sea Urchin Ceviche, Hibiscus air

Japanese Baby peaches

Guacamole New Way, Tomato Granite, Corn Nuts, Cilantro

"Corn On The Cob" Baby Corn, Corn Puree, Huit le coche puree

Kampachi "Nigiri", Compressed Watermelon, Shiso, Soy Caramel Foam/Sauce

Norwegian Cigalas, Baby Lobster En Brioche, Seaweed, Lobster a la nage

"Smoked" Arctic Char, Greek Yogurt, Encapsulated Yogurt, Olive Salt, Compressed Cucumber, Mint, Chickpea chip

Not your everyday Caprese

Tournedos Rossini, A5 Kobe, Foie Gras, White Truffle Cotton Candy

Foie Gras Cotton Candy, Corn nuts

Thai Dessert, Coconut sorbet, peanut butter powder

Bread pudding, Vanilla Ice Crea, Saffron Sauce
Warm Chocolate Mousse with pear

Bon Bons/Tablets

Saam @ The Bazaar....

Saam is the private dining room located at The Bazaar in Beverly Hills. They are open three days out of the week (Thursday, Friday, and Saturday) offering a 21 Course Tasting Menu to an exclusive 10 Tables lucky enough to get a reservation. Felix Meana (Service Manager ) of The Bazaar has worked with Ferran Adria at El Bulli for 5 years in Spain and has worked very hard to mimic a lot the service standards taken from Adria's training. We all know Jose Andres and Ferran are great friends who have worked side by side for a little while which adds to the success of this restaurant. I read a lot of reviews and hyped this place up for a year now. Now, I finally got the opportunity to eat here and all the rants and raves are very true. The food and service is phenomenal. Playful, elegant, modern, and tasty are 4 of the many words that can explain what The Bazaar is. Try it for yourself and experience the culinary journey of 22 courses and interactive dining.

Dragon's Breath Popcorn...(Praline of Popcorn dipped in liquid nitrogen and placed directly in the mouth.)

Tuesday, November 17, 2009

Look what I got in the mail...FINALLY

Its been a long effort to get the thermal circulator...before we called it a luxurious accessory and now its a kitchen necessity...lets begin. Adios to ghetto sous vide...

Burger Bar by Hubert Keller

Nice Concept and good quality burgers. I tried the 60 dollar Rossini Burger on the menu ...Kobe Burger, Foie Gras, Perigord Black Truffles, Madeira Sauce, Fleur de sel, Fresh Cracked Pepper, Delicious....

The "Surf n' Turf"...Lobster, Kobe beef, Portobello Mushrooms, and asparagus

Its humorous to me that I spent a hundred dollars for 2 people at a burger joint but this burgerjoint was worth it. Next on the burger list....Bradley Ogden's and Daniel Boulud's

Journey at Joel Robuchon Las Vegas....

mini wheat baguette, bacon bread, gruyere brioche

Le Caviar en infusion de corail anisée, en surprise
Osetra Caviar, coral gelee on a fennel cream served as a surprise
Les Palourdescuites au gros sel dans un beurre iodé, escortées d'une dentelle de sarrasin
Clams, roasted in seaweed butter and caviar, buck wheat tuile.

Le King Crab en duo d'avocat dans un cœur de romaine relevé à l'huile d'olive coraillée
King crab, avocado in a heart of romaine and olive oil with coral.
Beautiful bread cart...more then 20 different types of breads to choose from all done in house

La Châtaigneet le foie gras dans un fin velouté soyeux sur un voile virtuel de lard fumé
Delicate Chestnut velouté with foie gras, smoked lardons foam

La Langousteen transparence de daikon et nori, nage coralline aux oursins
Spiny lobster with daikon and nori, sea urchin "a la nage"

La Solecuite au beurre salé, petites capucines et matsutakés
Sole, cooked in salted butter, capers and roasted matsutakes

Le Canard et foie gras aux fruits d'Automne verjutés, zestes de pamplemousse confits et poivre noir écrasé torréfié.
Duck and seared foie gras with sweet and sour fall fruits, grapefruit zest and cracked black pepper .

Le Bœuf noix d'entrecôte émincée, épinards au wasabi et légumes arlequins
Beef ribeye, wasabi spinach and a medley of bell peppers

Cheese Trolley
Tableside Caramel Ice Cream

Tableside Raspberry Sorbet


This weekend I ate at Joel Robuchon in Las Vegas, the only three star michelen rated restaurant in Las Vegas. Service thoughout the entire dinner was absolutely insane. The attention to detail and knowledge from the front of the house staff was mind blowing. I did not expect any less from Joel Robuchon. The Food was executed very well to say the least. Simple, modern, and refined. That is all you can ask for in a great dining experience.