The Book

There are a million cook books out there, some are good for classic recipes, some are good for use of chemicals, some are dishes you wish you were recreating in your own place!... but the most uuseful book for your average chef, cook, or idea maker is The Flavor Bible. With your own creativity this book can help spark a thousand dishes on your menu, or a million amuses! I highly recommend this book for any serious cook

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braised oxtail and foie gras tortellini

the only good thing about the weather turning for the worse is you can start braising meat and not feel bad about....
The dish:
Filling-braised oxtail, diced foie gras, celery root
Garnish- suveed carrot, yukon potato balls, glazed parsley root, seared elf mushroom and picked celery leaves.
Sauce- carrot juice reduction, oxtail jus, and banyuls vinegar.....
As my wife pointed out I have a thing for banyuls vinegar.... so what that shit is good!

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ping-pong has begun

after some hard work, some f-bombs and as the wife said " put our marriage on the line" the ping pong sessions have begun! all i need is some pbr's and we can play beer pong

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scallop tart-tatin

interesting take on a classic:
underneath the the thyme sablee is a pearl onion, butter-sugar and banyuls
ontop: seared diver scallop, pickled beech mushrooms
on the side: smear of porcini puree with califlower panna cotta and brown butter espuma

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Foie and seckel pear

its a little early for seckel pears but we had to start somewhere on the fall menu.
What is here:
foie
orange and thyme scented pain perdu
port poached seckel pear
banyuls suveed pear balls
shaved pear poached in simple syrup, solera vinegar
port "curd"
pink peppercorn cream
pear chip

enjoy!

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our chefs garden

started a little late but it didnt take long( it helps when your 16 floors up) we hope to have radishes soon and califlower after that. The herbs are ready to go! first every blog post i hope it doesn't suck...... but i will get better

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