Tuesday, December 28, 2010

Razor Clams: "Black and White"

Textures of Razor Clams( Chips and saute) black garlic nori puree, daikon, yuzu, scallion, black trumpets, Arbequina Olive Oil via Chef Mccabe

Sunday, December 19, 2010

Fruit Loop Panna Cotta, Tangerine Coriander Consomme

In the process of making our chicken fennel sausage, Steven Molina (Sous Chef Kitchen 1540) was blending coriander. He held the blender with the freshly cracked coriander kernals up to my nose and asked me what the smell reminded me of. Instantly I thought of Fruit Loops. From there, Stevie and I began shooting ideas at each other and decided to bring a box of  Fruit Loops in the next day to play with. Here are some photos of the process of turning a silly childhood cereal memory into a serious idea @ 1540
 Freezing Fruit Loops
 Fruit Loop Glass (never made plate)
 Steeping Green Fruit Loops For Panna Cotta
Steeping the Blues 
 Frozen Isomalt Fruit Loop Glass (Didn't make plate either)
 Molding the Panna Cotta
Prototype: Fruit Loop Panna Cotta, Tangerine Coriander Consomme, White Chocolate, Cilantro

A couple tweaks here and there needed still, but other than that a great start to a fun idea. Enjoy! 

Wild Striped Bass, Traditional Fish N' Chips Flavors

Pan Seared Wild Striped Bass, "Tartar Sauce"/Tartar Frozen Nitro Pebbles, Warm Brussel Sprout and Celeriac Slaw, Malt Vinegar Yukon Potato Chips, Malt Vineger Powder.

Sunday, November 28, 2010

Tur - Duc - Ken Nuggets!

 3 Seperate Brines for each Meat
 Transgluing Turkey, Duck, and Chicken
 Sous Vide and Pressed
 Dehydrated stuffing used as the breading for the nuggets (Duck skin crisped and powdered included)
 20 out of the 1400 nuggets we breaded
 Cranberry Sauce for Blanket
 Dripped for 24 Hours and then Gellan'd
 Presented @ the 2010 San Diego Food and Wine Festival

"Thanksgiving Dinner in one bite"
Turducken Nuggets breaded in stuffing, Cranberry Blanket, Potato Foam, Foie Gravy, Celery

         Great Collaboration with Chef Paul Mccabe and Steven Molina AGAIN. A lot of work went into that little bite. The Buzz at the food and wine festival was that the dish was the best of the day. But @ 1540 we stay modest and just like to cook great food and have a good time. Praise is always welcome.  Enjoy!

© 2010 Lynn Chyi. All rights reserved.
Photo of our turducken nugget for Culinary Trends Magazine

Tuesday, November 16, 2010

Foie Gras Bratwurst

 Spice Blend
 Snake River Farms Pork Jowls

 Veal Shoulder
 Just a small bowl of Hudson Valley Foie Gras
 Pork Jowl and Veal Shoulder Mixed with Spices

 Frozen Organic Milk to Help Emuslify
 Foie Grinding
 All Proteins Emulsified
 Cased and Ready for Poaching
Poached and ready to mature for a couple days...Delish

Local Chicken Fennel Sausage