Sorry for the lack of recent post as of late. I have no excuse. I started this blog a while back as a way to try and get my name as a chef out. After a while of posting all the time, the new wore off and I became a little lazy with it. However with the Christmas gift of a new camera I am back blogging again. And will make sure that I keep it up. All of these new post are from a Ravenswood Wine Dinner we held tonight, so the dishes and flavors might sound a little wierd to some but it was all about bringing out the dominate flavors in the wines. Hope you enjoy. Also should be getting our tank of liquid nitrogen this week so I'm sure I will have a lot of fun and interesting post dealing with that.
Deuces and thanks for checking it out!
Wednesday, January 27, 2010
"Cherry Pie"
Black Cherry- Port GeleePecan- Pie Crust Crumble
Black Pepper Whipped Cream
Bing Cherry- Maple Coulis
House Cured Lomo Wrapped Sweetbread
Lomo Wrapped SweetbreadsCharred Red Onion Pancake
Salted Blueberry Caramel
Scallop: Honey Crisp Apple: Vanilla Brown Butter: Bibb Lettucs
Seared Diver Sea ScallopVanilla-Brown Butter Emulsion
Three Textures of Honey Crisp Apple
Puree, Chip, Raw
Hydroponic Bibb Lettuce
LOMO
Pork Loin that was cured with Smoked Paprika and Cayenne. Then hung to dry for about 6 weeks. Melt in your mouth delicious
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