Wednesday, March 31, 2010

Altering Textures: Dehydration/Cuisinart Spice Grinding

Pure Banana: Banana Powder
Dried Microplaned Parsnips: For an intense Parsnip Powder
Good ol' homemade raisins
Tomato Glass

No additives or chemicals needed.

These are great additions to any dish. I like to put plates that are fun to look at and of course taste great. But also mimic the familiar flavors we all love and know through the transformation and alteration of its original texture. Ronco. Thanks for putting dehydrators on the map.

Tuesday, March 30, 2010

Cooking Class: In Session

Cooking classes remind me why I stay motviated and strive to make great food every single day of my life. The smiles on peoples faces are priceless when you introduce them to new ingredients and different ways of cooking  that they don't necessarily see while cooking every day at home. I love sharing my passion with people around my community and will continue to do so. Stay Tuned

Friday, March 26, 2010

Tis' the Season...Halibut Cheeks: Succotash Flavors

Meyer Lemons, Fresh Morels, Fava Beans
Halibut Cheeks, Fava Beans, Edamame, White Corn Puree, Bell Pepper Confetti, Oven Roasted Morels, Vadouvan Carrot Jam, Bacon, Micro Oregano, Dehydrated Meyer Lemon Powder

48 hour Corned Beef and Cabbage

48 hour Wagyu Corned Beef, Marble Rainbow Fingerlings, Sous Vide Pearl Onions, Brussel "Cabbage," Mustard Seed  Juniper Berry Consomme.

Tuesday, March 23, 2010

P.O.G. Water Ichiko Sochu Soda

Fresh Pineapple, Orange, and Guava Juice Filtered for 24 hours to extract "POG" Water
 POG Water +Ichiko+ C02 Charge=

Uni Custard: Traditonal Sushi Flavors

Smoked Ikura, Quail Yolk, Wasabi Powder, Shiso, Jalapeno Ponzu, Nori Cracker

Saturday, March 20, 2010


Wagyu, Foie Gras Creme Brulee, Shaved Truffle, Madeira Sauce, Fleur de Sel

Sunday, March 14, 2010

The Perfect Bite...

Truffle Tater Tot, Bacon Jam, Egg Salad, Fresh Dill

Friday, March 12, 2010

48 Hour Wagyu Short Rib, Textures of Mushrooms and Root Vegetables

Wagyu, Vadouvan Carrot Jam, Parsnip Powder, Morel Ragu, Shiitake Cracklin, Tomato Glass

Hamachi Sashimi, Compressed "Tomato" Water- Melon

 Hamachi, Compressed "Tomato:" Soy Watermelon, Baby Kiwi, Cilantro, Chive, Seaweed Cracker, Jalapeno Ponzu Pudding, Vanilla Salt...Culinary Sound Collabo...

Sunday, March 7, 2010

PB,J, & B. An American Classic

 "Peanut Butter, Jelly and Bananas"
(Banana Creme, Salty Peanut Butter Soil, Peanut Butter and Banana Cookie, White Grape Gelee, Concord Grape Black Peppercorn Gel, Micro Lemon Basil.)

Wednesday, March 3, 2010

Evolution of a Dish...Before and After

First Plate
Second Plate
3rd Plate
Final Plate

Testing a dish over and over is essential to produce a successful plate. Not only the visual appeal but the flavor profiles all have to be in tune. We tasted and tasted this dish to eventually go on a nation wide wine dinner. You can see my progression and the differences between each plate. It is obvious.

The pictures below are a before and after of Jonathan Sloan's Dish. After tweaking and tweaking his dish you can see a drastic change in the before and after photo's.


and After...

40 Second Microwave Sweet Coconut Cake

Sushi...traditionally men...not anymore, what an art!?

I'd have to adimit, sushi is one of the hardest things to master or even get close to be great at. There are a lot of sushi places that are based off of gimicky dishes and funky names. Great places have clean dishes that highlight the freshness of the protein and thats the bottom line. Cristle Evangelista  of La Jolla San Diego is up and coming chef/cook/sushi chef with extensive attention to detail. A trait that can never be taught but only acquired through upbringing. Look at all the symetrical lines that the nigiri's maintain. Check the detail aand placing of the garnishes. Functional and visually appealing. Normal sushi "chefs" cannot even achieve these kind of things. Good Job and keep up the great work Cristle...

Monday, March 1, 2010