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
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