Wagyu, Foie Gras Creme Brulee, Shaved Truffle, Madeira Sauce, Fleur de Sel
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This is the journey of my culinary discoveries and interests...
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2010
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March
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- Altering Textures: Dehydration/Cuisinart Spice Gri...
- Cooking Class: In Session
- Tis' the Season...Halibut Cheeks: Succotash Flavors
- 48 hour Corned Beef and Cabbage
- P.O.G. Water Ichiko Sochu Soda
- Uni Custard: Traditonal Sushi Flavors
- Rossini
- The Perfect Bite...
- 48 Hour Wagyu Short Rib, Textures of Mushrooms and...
- Hamachi Sashimi, Compressed "Tomato" Water- Melon
- PB,J, & B. An American Classic
- Evolution of a Dish...Before and After
- 40 Second Microwave Sweet Coconut Cake
- Sushi...traditionally men...not anymore, what an a...
- Methocellulose Fun...
- Easter Egg Radishes...Elegant
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March
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