the group has grown to 10 since i first mentioned a field trip to voice this wednesday so if you would like to join us please respond by mid-night tonight! the plan as of now, is to meet at the bar at 7. i wanna give kramer and jb enough time to get product in!!! this is gonna be outstanding!
wagyu shortrib, white pepper emulsion, pickled beet, hon shimeji & textured olive oil
wagyu shortrib, crispy causa, white pepper emulsion, hon shimeji & textured olive oil
but this is what “food tv” should be!!! daniel’s after hours in an up close and personal show that features the nation”s best chefs in their restaurant/kitchens! granted, most of the chefs he has visited first have spent time with daniel in one of his kitchens…
http://www.fancast.com/tv/After-Hours-with-Daniel-Boulud/98774/episodes
the stories from cru are unreal!!!
www.voicekitchen.wordpress.com
justin is providing us with some good sneak peaks!!!
has anyone eaten at the new restaurant in the hotel icon? chef kramer is lucky to have chef justin bayse in his kitchen and feel bad for not eaten there yet! the menu is easily the most interesting in town (at least right now) and the dining room is now open. i am gonna go this week, hopefully on tuesday - anybody wanna join???
schizophrenic pineapple - charred, bruleed, sherbet, caviar, noodle, liquid ravioli, compressed, carpaccio & pudding
cocktail sauce consommé
2 qts cocktail sauce, heavily seasoned
6 qts fresh shellfish stock
4 egg whites, whipped to incorporate air
mop
1. using a heavy-duty stainless steel sauce pot, mix all ingredients
2. heat over medium heat, stirring to form a raft
3. once raft has began to develop – DO NOT STIR
4. reduce heat and simmer for 10-15 minutes
5. turn off heat and allow to rest for 5 minutes
6. using a coffee filter lined chinos, ladle out the clear liquid doing your best lot not break the raft
7. taste, re-season (salt only)
8. chill and reserved
tenacity, my private dinner service has really began to grow!!! these dinners allow the client to become a guest in their own home. tenacity allows me the opportunity to connect with people on a level that can’t be reached at a restaurant. everyone who attends these dinners leaves with a full belly, a smile and a new outlook on how fun food can be! the ironic thing is, i believe that i enjoy the evenings more than the hosts and their guests!!!
become the most talked about person in your neighborhood by scheduling your next dinner party with tenacity!!!
private home…
(CANAPES)
cornbread madelines with sweet & sour jalapeño
deviled quail egg with shaved summer truffle
(DINNER)
layered big eye tuna & hempstead watermelon, candied chili serrano, white soy & cilantro
akaushi beef tartare, whole grain mustard paper, spicy raisin jam & tiny romaine leaf
chilled charred tomato bisque, florida rock shrimp, foamed basil & crunchy olive oil
liquid sweet corn ravioli, mascarpone cheese, eggplant caviar & sweet corn consommé
fancy bbq chicken, celery root coleslaw & sassafras mayo
crawfish boil, andouille sausage, pearl onions, potato confit & old bay espuma
grilled beef tri-tip, black eyed peas, smoked ham hock & petite summer squash
flavors of independence (red, white & blue)
liquid apple pie & grilled vanilla ice cream
another picture of gaston’s workshop
groovy picture of soto “doing work”
rodrigo - shrimp carpaccio
malabar - prawn with puffed rice & soy espuma (outstanding textures!!!)
gaston’s “cebicheria” - open for lunch only
chef cordua & soto (this is my favortite picture of the entire trip - i still wanna know what they were talking about)
rodrigo - amuse bouche
rodrigo - foie gras cannelloni, caramelized quinoa, fig & parmesan ice cream (my favorite dish of 2007)
