Fanny Bay Oyster Gunkan

Fanny Bay Oyster, Bacon Aioli, Horseradish, Chive Bubbles, Chive, Yuzu Tobiko...Courtesy of Culinary Sound

Mizuna, Arugula, Textures of Peaches

Arugula, Mizuna, Dehydrated Peach Chips, Peach Nectar Gelee, Smoked Yamamomo Vinaigrette, Chevre

Organized Cobb Salad

Romaine, Boneless Chicken Wing, Egg Salad, Roma, Guacamole, Corn Coulis, Bleu Crumbles, Prosciutto Wheels, Creamy Bleu Cheese Ranch.

KEEPING IT NEAT.

Truffle Shiitake Mushroom "Chicaron"

Continuing to play with textures....

Boneless Chicken Wing...(Inspired by Bazaar and Mike Voltaggio)

....Harder than it looks

Steamed Brioche Buns: Part 2

Brioche, Dill Creme Fraiche Mousse, Caviar, Lemon Bubbles...Amusing

Steamed Brioche Buns...Part 1

My sourdough starter is finally past the 10 day period. It has been like babysitting a child that constantly craves the attention (of being stirred) and screams to be fed (milk, yeast, and bread flour once every 3 days). Well I guess the comparison of a starter dough and a nurturing a child is irrelvant but you get the idea. The point is i'm excited about food and ready to do 300 amuse bouche's. Let's go!

Fermentation @ 90 degrees F for 3 hours as I Blog...Finished Product Following

"Bun's for thought"

Smoked Salmon, Creme Fraiche, Dill, Lemon Air

Char Siu Duck Confit, Cilantro Gel, Sesame Espuma

Bacon Jam, Quail Egg, "Dehydried" Tomato, Aerated Hollandaise