After being hell bent on pouring the clear stilton wine at the table, we have settled on this.
The clear stilton wine has been turned into a nage spiced with green cardamon. Broccoli is in the form of cous cous and brussel sprouts appear three different ways...confit in duck fat, leaves and some of the confit blended with foie gras. Local asian pears are poached in a passion fruit "boullion".Walnut oil is drizzled on.
11.20.2009
Squab and duck...the final version
Thai green curry with beef...heirloom pippin apple from Foggy Ridge Cider
Aerated milk chocolate mousse dipped in green curry anglaise then frozen in liquid nitrogen, pippin apple sorbet is spun and then frozen in liquid nitrogen then powdered. Frozen powdered peanut, frozen powdered beef fat, cumin seed, mace, tamarind. Basil, cilantro and mint are frosted in lime sugar. Another beef dessert...sorry;)
11.16.2009
11.10.2009
11.04.2009
10.31.2009
10.29.2009
10.23.2009
10.17.2009
10.10.2009
The orange from Valencia
In today's world of food you have to be quick to get your idea out there...just when we thought we had come up with an original idea...come to find out a Spaniard had beaten us to the punch. we were trying to come up with new ideas with nitrogen and had orange puree lying around from another dish...we got lucky...so we thought.
10.09.2009
powdered chocolates
steamed yuzu sponge and a salad of herbs....fennel, celery, lemon thyme, lemon balm and oxalis
10.08.2009
French butter pear
The poached pear has been resurrected from the dead. Gently cooked in passion fruit juice and a white wine broth flavored with stilton.10.01.2009
9.26.2009
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