True Classic vs. Contemporary (ultra tex-3)

You can't teach an old dog new tricks. Taking a page out of uncle Roy's book I took the original "hawaii kai" crab cake...and added basil and bacon. My experimentation with 4mular Ultra Tex- 3 was born. Ultra tex 3 is a modified food starch in which you can take a cold natural juice of any kind and make a liquid gel without heating to activate gelling agents. I made a mango and goji berry gel and paired it with fresh mozzarella and tomatoes. A crab cake caprese. I usually never pair cheese and seafood...but this one is up in the air. The old school will never agree with this pairing, but i personally think it worked. I guess I refuse to call it failure. I'll just leave this one to opinion and perception.

Kurobota pork...

I love pork in any application...kurobuta pork loin is moist and tender if treated right. using correct cooking methods is key. I brined this pork for 12 hours...and basted it with a bacon molasses as i grilled it to a perfect medium. Finished with brussel flowers, fingerling potatoes(missing) bing cherry coulis and a white summer corn froth.

For the summer corn froth i take 12 heads of corn and roast them in the oven. I then cut all the corn off the cob...throw the cob and corn in water...simmer for 2 hours extracting the natural sweetness form the corn and cob. After that I puree the mixture inside a vitaprep with a little sea salt and fresh ground pepper. Strain...push the natural corn "milk" out...then finally add lecithin to foam up my finished product using a boat motor.

Smoke everything...

Handsmoking things with the Polyscience smoking gun adds a different dimension to a lot of dishes. Its such a delicate smoke flavor that an alto sham or make shift smoker just cannot duplicate. In most cases any other "smoker" masks great flavor

and is disrespectful to a much superior product.

In this application i did a "half baked" breadless cherry wood smoked tomato and cucumber gazpacho, olive oil powder, black fig gastrique, and molten garlic cheesy toast.

My only "smoking" Obsession

When I turned 25...I began "smoking" for the first time...Thank you polyscience, I love you for that.

"Revisiting"

Took my favorite shallot potato cake and paired it simple seared diver scallops. Made a simple saffron beurre blanc and whipped up a preserved lemon truffle foam. It's always fine to revisit the arsenal you've built through the years...if it works, it works

"Jamon and Melon"

This is my homemade Muscovy duck prosciutto and did a classic culinary pairing to melon. Compressed honey dew and watermelon. Made a cantaloupe gel with fresh cantaloupe juice using agar. Then paired it with truffle dwarf peaches and a white balsamic air. Olive oil powder as a finishing touch. Perfect pairing with the citrus notes of a nice Belgian ale. In this application I used blue moon.

Simplicity...Success...Basics

Though I take interests in trends of the current culinary world...ie. haute cuisine, "molecular gastronomy", "food science", Grant Achatz, and Ferran Addria's...i still resort to basics. My philosophy is if one can't cook good food in the first place...there is no room or worth in trying new modern techniques. Stick to the basics and grow from there....baby steps.

My cleaner version of new england clam chowder..omitting the cream.


This is my halibut en brioche, clam and shrimp mousseline(under brioche) manila clam consomme, rainbow marble potatoes, king oyster mushrooms, and compressed leeks...straight cooking...no fluff