Wednesday, March 17, 2010

Frozen Apricot Mousse

Frozen Apricot Mousse
Pinenut Puree
All Spice Scented Creme Fraiche
Lemon- Lime Basil


This dish was inspired by two chefs I look up to with the up most respect. Both Sean Brock and Rene Redzepi have a done a dish similar to this. This was for our wine dinner as well, its meant to look like vegetables still in the soil. Unfortunately I think this might have went over the heads of some of our guest tonight, but a beautiful dish nonetheless.
Roasted Baby Beets
Spring Onions
Calamata- Chocolate "Soil"
Wood Sorrel
Yellow Beet- Sherry Vinegar Reduction

The Color White

We did a wine dinner for Krupp Brothers tonight and the wine for the first course was called Black Bart's Bride. So I wanted to do a dish symbolic to a bride, keeping it mostly white and add some color of a few flowers. As a chef we are trained to produce dishes with lots of colors to contrast with different textures and flavors. It was cool to approach a dish in a totally different light and try to keep it all the same color.
Asian Pear
Shaved Fennel
Fennel Frond Gelee
Marcona Almonds
"Shattered" Honey Comb

Wednesday, March 3, 2010


I have been here at Bin 555 for about six months and I feel like I am starting to hit my stride. This dish is the newest edition to our menu. Showcasing this beautiful Japanese Hamachi. We serve it on a puck of ice that has herbs and pink peppercorns suspended in it.
Hamachi Crudo
Macerated Pineapple
Pickled Cucumber
Frozen Buttermilk Powder
Fleur de Sel