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

Supreme of Supreme's with Liquid Nitrogen

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

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

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