Wednesday, September 29, 2010

Tater Salad

Sous Vide Fingerling Potatoes
Shaved Celery
Fennel Jam
Pearl Onion "Rings"


This is a tomato dish I did for some vegan VIP's tonight. Sometimes restrictions can be fun.
Roasted Yellow Tomatoes
Raw Cherry Tomato
Smoked San Marzano Tomato
Tomato Jam
Roasted Garlic Puree
Shisito Peppers
Meyer's Lemon
Bibb Lettuce
Basil Ice
Espelette Pepper

Foie Gras

This is our new Foie Gras dish for our Fall menu. First we cure the foie for a day and then cook it sous vide for a hour at 58c. The resulting texture is great.
Seared Hudson Valley Foie Gras
Greek Yogurt Brulee
Sweet Pickled Green Bell Peppers