Category Archives: techniques

Feria Peru Mucho Gusto

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lemon balm, anise hyssop, allspice leaves & pina

this is a continuance of the previous post “thank you laurent” (chef laurent gras)… i began growing lemon balm in march and it grew like crazy!  i found an interesting use for it on chef laurent gras’s blog, (i did … Continue reading

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thank you laurent!!!

allspice berry tree annise hyssop growing under meyer lemon – thanks to chef laurent gras i have found a use for all my lemon balm and allspice berry leaves.   when mine is finished and has passed approval i will post the recipe … Continue reading

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nippan daido

i started the mise en place for this friday’s “tour de champagne” event at the hotel derek and got excited when i realized a trip to nippan daido was in my future.  this place is a wonderful local resource for … Continue reading

Posted in canapes, formulas, recipes, techniques, tenacity | 1 Comment

foie gras, coffee soil, lime & smoked creme fraiche

foie gras – cured & rolled “au torchon”

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black truffle, potato & egg

  63 degree/1 hour farmhouse egg, potato espuma & puree   labor of love   this mentality gets me in trouble sometimes but what are you gonna do?  save em?   this dish is always popular and constantly leaves the … Continue reading

Posted in eggs, farmer's market, techniques, tenacity, truffle, vegetable & herbs | Leave a comment

sometimes all you need is a great product…

schizophrenic pineapple – charred, bruleed, sherbet, caviar, noodle, liquid ravioli, compressed, carpaccio & pudding

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great taste….less filling!!!!

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, … Continue reading

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wd-50, wylie & alex

here is an example of a chef who knows what he is doing from concept to the last guest.  pay attention!!!!!

Posted in chefs & restaurants, cocktails, desserts, food science, masters, restaurants, sous-vide, techniques, Uncategorized, vegetable & herbs | Leave a comment

tailor nyc &

 i stumbled on this website, while i was checking out sam mason’s tailor (nyc) restaurant (  he has posted new menus and the balance between the kitchen and bar are incredible. tailor’s mixoligist, eban freeman, is super impressive! his ability … Continue reading

Posted in chefs & restaurants, cocktails, food science, masters, restaurants, techniques | 2 Comments