Razor Clams: "Black and White"

Textures of Razor Clams( Chips and saute) black garlic nori puree, daikon, yuzu, scallion, black trumpets, Arbequina Olive Oil via Chef Mccabe

Fruit Loop Panna Cotta, Tangerine Coriander Consomme

In the process of making our chicken fennel sausage, Steven Molina (Sous Chef Kitchen 1540) was blending coriander. He held the blender with the freshly cracked coriander kernals up to my nose and asked me what the smell reminded me of. Instantly I thought of Fruit Loops. From there, Stevie and I began shooting ideas at each other and decided to bring a box of  Fruit Loops in the next day to play with. Here are some photos of the process of turning a silly childhood cereal memory into a serious idea @ 1540

 Freezing Fruit Loops

 Fruit Loop Glass (never made plate)

 Steeping Green Fruit Loops For Panna Cotta

Steeping the Blues 

 Frozen Isomalt Fruit Loop Glass (Didn't make plate either)

 Molding the Panna Cotta

Prototype: Fruit Loop Panna Cotta, Tangerine Coriander Consomme, White Chocolate, Cilantro

A couple tweaks here and there needed still, but other than that a great start to a fun idea. Enjoy! 

Wild Striped Bass, Traditional Fish N' Chips Flavors



Pan Seared Wild Striped Bass, "Tartar Sauce"/Tartar Frozen Nitro Pebbles, Warm Brussel Sprout and Celeriac Slaw, Malt Vinegar Yukon Potato Chips, Malt Vineger Powder.

Chicken Liver Pate, Crows Pass Farm Apples

Tur - Duc - Ken Nuggets!

 3 Seperate Brines for each Meat

 Transgluing Turkey, Duck, and Chicken

 Cryo

 Sous Vide and Pressed

 Perfection

 Dehydrated stuffing used as the breading for the nuggets (Duck skin crisped and powdered included)

 20 out of the 1400 nuggets we breaded

 Fried

 Cranberry Sauce for Blanket

 Dripped for 24 Hours and then Gellan'd

 Presented @ the 2010 San Diego Food and Wine Festival

"Thanksgiving Dinner in one bite"

Turducken Nuggets breaded in stuffing, Cranberry Blanket, Potato Foam, Foie Gravy, Celery

         Great Collaboration with Chef Paul Mccabe and Steven Molina AGAIN. A lot of work went into that little bite. The Buzz at the food and wine festival was that the dish was the best of the day. But @ 1540 we stay modest and just like to cook great food and have a good time. Praise is always welcome.  Enjoy!



© 2010 Lynn Chyi. All rights reserved.

Photo of our turducken nugget for Culinary Trends Magazine



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