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

 Grinding

 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

Chicken Skin Croquent

 Loading the Dewar

 Crisped and Nitrogen Frozen Chicken Skin

 Nitro Frozen Isomalt

 Fine Isomalt Powder/Fine Chicken Skin Powder

Working on "Chicken and Fixin's"..... Stay Tuned for more from Kitchen 1540

The Perfect Egg...

http://www.youtube.com/watch?v=QZJ7picMNg0

We make perfect eggs @ Kitchen 1540 ....Check it out! 

30 Hours @ Alinea

I had the opportunity to cook in the best kitchen in the U.S. I now know why the food is as good as it is. I went from dreaming about what it would be like to set foot in a kitchen like this after picking up the Alinea cook book. To eating an amazing 23 course meal in April 2010. And now being able to try out for a job to work for the Michael Jordan (1990's) of cooking Grant Achatz. It was a mind blowing experience. By getting butt kicked every single second, minute, and hour I knew where I measured up with the best in the world. And to clear the air about Alinea, it's not a place that shuts down half of the year for research and development. It's not a playground for chefs that prance around playing with hydro colloids and hope to come up with new original ideas. The chefs here dedicated to the food and service. This place is SERIOUS. They cook clean and precise. When I say clean I mean every 45 minutes we vacuum the carpet and every hour and a half or so we scrub down the entire kitchen.........Will post more thoughts about my stage as the days pass...for now I sleep because I am exhausted.

Crispy Barramundi, Classic Clam Chowder Flavors

Crispy Barramundi, Chowder, Manila Clams, House made Pancetta, Crispy Potatoes, Celery, Tabasco

    This dish started on paper during a  brainstorming session with Steven Molina (Kitchen 1540 Sous Chef) and I. We made the dish for Chef Mccabe and it didn't hit on all cylinders. After some discussion and and analyzation this is the final product we came up with. This is a true Kitchen 1540 dish where 3 great minds came together and created a great dish. It's funny when you come up with when an idea starts with the words (via Steven) "Well..., I had a good clam chowder once..." 

Popcorn @ 1540

I'm blessed to be working for a Chef like Paul Mccabe who does not sacrifice quality at all when it comes to food and service. From purchasing the best local seasonal produce available, to sustainable seafood practices without compromise. Best of all there is a large tank of liquid nitrogen in the kitchen that stays full at all times. Cheers everyone