Friday, December 16, 2011

Forest of Mushrooms, Smoked Applewood Rabbit Sauce

Chantrelle, Yellowfoots, Crosnes, Matsutake, Hedgehog, Root Vegetables, Olive Soil, Puffed Wild Rice, Sauce of Smoked Applewood and Rabbit

Thursday, December 15, 2011

Foie Gras, Huckleberry, Banana, Peanut

Foie Gras, Huckleberry, Banana Bread, Smoked Peanuts, Thyme

Wednesday, December 14, 2011

Salsify, Potato, Oyster Gelee, Smoked Char Roe Chive, Sorrel

Salsify(Oyster Plant), Oyster Gelee, Potato Chip, Chive, Smoked Char Roe, Rainbow Sorrel

Courtesy of Jon Jon Bakalod

Tuesday, December 13, 2011

Crudite: Carrots, Celery, Ranch Yogurt

Chef's Garden Round Carrots (Sous Vide, Roasted, Shaved, Chips, Sauce), Celery Leaves, Shaved Celery, Carrot Tops, Yogurt Ranch Orbs

Courtesy of Chris Walker

Monday, December 12, 2011

Chocolate, Fuyu Persimmon, Pear, Anise Hyssop

 Chocolate Mousse, Chocolate Cake, Persimmon Chip, Persimmon Pear Pudding,  Anise Hyssop Blooms and Leaves
 Chocolate Mousse in Nitrogen
Finished with Frozen Chocolate Mousse

Sunday, December 11, 2011

Sweetbreads Do Have Wings

 Chicken Wings? Nope, Sweetbreads Wrapped With Chicken Skin
Buffalo Sweetbreads, Celery, Ranch Yogurt, House Hot Sauce

Tartare's, Diced and Lightly Glued Back Together

 American Wagyu, Smoked Yolk Mayo, Curry Mustard, Caper, Toast, Onion, Frozen Horseradish
Hiramasa, Avocado, Habanero Jam, Cilantro, Citrus Coriander, Blue Cornbread, Fingerlime Cells
(Compliments of Phil Hoffer)

Saturday, December 10, 2011

11 Courses Documented...

Here is a video of a 11 course tasting menu done at Kitchen 1540 where I currently reside. Some of the dishes shown are...

-Frozen Salsify, Date, Smoked Char Roe, Brioche, Meyer Lemon
-Puree of Sunchoke Soup, Bacon, Chive, Smoked Hazelnuts
-Broken Champagne Ice Beets
-Hiramasa, Avocado, Habanero, Citrus Coriander, Cilantro Stem, Blue Corn Bread Crouton
-Egg 62, Chef's Garden Brussel Sprouts, House Pancetta, Potato Espuma, Fried Swiss Chard
-Black Cod, Matsutake, Uni, Carrot Dashi
-Lamb Neck Stew, Sweet Potato Agnolotti, House Ricotta, Basil
-Lamb, Charcoal, Chickpea, Ras el Hanout yogurt
-BBQ Iberico Pork, BBQ, Cornbread, Slaw
-Tasting of Cheese
-Lemon Cake, Frozen Yogurt, Fig, Foie gras Icing

Enjoy Guys

Tuesday, April 12, 2011

Veal Sweet Bread "Wings"...Pretty Damn Sweet!

Veal SweetBreads, Wrapped in Chicken Skin, Adhered to a Chicken Rib Bone, Sous Vide and Fried
House Made Buffalo Sweets, Pretty Damn Sweet !

Sweet Breads attached to Chicken Bones(SweetBread WINGS) are a ©opyright of 1540...haha

Monday, March 28, 2011

Cigarette Break Before The Meat Course...

Menthol Infused Coconut, Tobacco Infused Chocolate, Tobacco Leaf Aroma

       Chef Robert needed a cigarette break before his meat course came out so this is what Zach and I came up with.

Crispy "Buffalo" Duck Tongues, Aerated Bleu Cheese, Celeriac Puree

Crispy "Buffalo" Duck Tongues, Aerated Bleu Cheese, Celeriac Puree

          Were you wondering what we did with the duck tongues that I was cleaning earlier this week? This is what Zach and I conceptualized last night . Classic flavor pairings that you cannot go wrong with. When we both tried the dish we agreed "it tasted like chicken."

"Cinnamon Toast Crunch" Cereal Milk Ice Cream Sundae Party!

Vanilla Ice Cream Base With Cinnamon Toast Crunch Soaking for 4 hours

(Not Pictured: Nitro Ice Cream Dome Done Table Side)

Puffed Wild Rice Crispies With Rainbow Sprinkles
Reconstructed Cherries
It's Not a Ice Cream Sundae Party Without The Cherry On Top!

(Not Pictured) Other Condiments we had were...
 Candied Marcona Almonds, Nitro Whipped Cream, Strawberry Jam, Aleppo Pepper Ganache, Salty Caramel, and Banana Powder

Fluke Sashimi, Steelhead Roe, Whipped Ponzu, Maitake Dashi Transperancy, Arugula Flowers

Fluke Sashimi, Steelhead Roe, Whipped Ponzu, Maitake Dashi Transperancy, Arugula Flowers

         Zach and I came up with this dish last night for a 15 course tasting menu over a 12 pack of Coors Light. Not bad at all

Friday, March 25, 2011

Get Your Stove Monkey Gear NOW!! Support our Culinary Craft...

Chef Matt Mytro and the Stove Monkeys is doing it big in Cleveland with his culinary inspired clothing. Recently they have done shirts for Charlie Palmers annual Pigs and Pinot Event as well as shirts for ING restaurant in Chicago for Chef Homaro Cantu (MOTO). You may have also seen their collaboration gear done with IDEAS in FOOD. Sick clothing for Culinarians that work their asses off.

Cleaning Duck Tongues...

Enjoy...No audio because the camera man had his finger over the mic...(Thanks Zach)

Tuesday, February 8, 2011

Ode to the Dr.

Seuss..."Green Egg 62 and Ham (Tender and Loin)"

Ham Brined Pork Tender and Loin, Green Egg 62, Pork Belly Hash, Red Frill, Noble Maple Glaze

Sunday, January 9, 2011

Supreme of Supreme's with Liquid Nitrogen

Sous Chef Steven Molina Shows how we seperate Grapefruit Supremes into Supreme's @ Kitchen 1540

Sunday, January 2, 2011

Happy New Year!

© 2010 Lynn Chyi. All rights reserved.

Kitchen 1540 @ Work

 Foie Gras Torchon
 Foie Gras In a Jar, Apple Gelee, Pickled Apple, Brioche,
 Langoustine's for our Turbot Dish (Not Pictured)
 Hamachi, Tempura Shishito, Shiso, Duck Cracklin's, Bottarga, Grapefruit "Supreme of Supreme"
© 2010 Lynn Chyi. All rights reserved.
Perigord Truffles
 Perfect Egg, Duck Confit, Sweet Potato, Soubise, Perigord Truffle, Sorrel
Happy New Year! Excited to Push Forward this 2011. Stay Tuned. Great Job Chefs