7.23.2010
7.15.2010
7.10.2010
7.06.2010
100% corn
The base of the dish is corn cob stock...gelled. Next to that a popcorn polenta, crispy pig tail and a basil infused toffee. A tuile is made from the pork tail stock... fried in a teflon pan until crispy. Lardo and milk skin are draped over the polenta and corn kernels. Cruze dairy buttermilk is then poured table side.....not pictured here.
Labels:
basil,
buttermilk,
clarified butter,
lardo,
milk skin,
pig tail,
popcorn polenta,
sweet corn,
toffee
6.16.2010
ASPEN!
We are off to Aspen this week for the Best new chefs dinner/Food & Wine festival. You can follow on twitter @chefjohnshields.
6.09.2010
5.30.2010
5.26.2010
5.25.2010
5.16.2010
4.29.2010
4.25.2010
asparagus

Minalmilism...Asparagus both foraged and locally grown glazed in a reduction of sudachi & honey, white sesame oil puree, arugula, rosemary flowers and a sauce poured tableside. We take 4 min coddled eggs and steep them in earl grey tea with orange and rosemarey..then make a puree with a little clarified butter.
Labels:
arugula,
bergamot tea,
eggs in tea,
honey,
orange peel,
rosemary,
sudachi,
white sesame
4.17.2010
4.16.2010
kusshi oysters
4.10.2010
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