Textures of Heirloom Tomatoes 2011

Raw

Blanched

Gelee

Granite

Ice Cream

Avocado

Horseradish

Meyer's Lemon

Asian Amberjack

Sesame Crusted Gulf Coast Amberjack

Ginger- Carrot Puree

Radish Kimchee

Basil and Mint

An Ode to Rene Redzepi

This dish is called "A Taste of the Wild", I am very inspired by what Rene Redzepi is doing over in Denmark right now and when I got in some fresh morels I figured why not?

Wood Roasted Morels

Sous Vide Farm Egg Yolk

Porcini Soil

Wild Wood Sorrel

Feta

Porchetta di Testa

This is by far one of my favorite techniques that I have not done in a while. I figured since its one of my favorite techniques why not serve it with my 3 favorite summer ingredients.

Pig Face Roulade

Ethan's Heirloom Tomatoes

Crispy Vidalia Onion

Vidalia Onion Soubise

Raw Sweet Corn

Sweet Corn Puree

Texas Peaches

So leaving in South Texas I have become very biased when it comes to peaches. I absolutely refuse to serve anything other than Texas Peaches from the hill country. They say this year's season will be short due to the lack of rain. I will have to settle with this and get them while they last.... definitely wont be bringing in ones from California as a replacement because there is no comparison. This is a little dish I ran as a special tonight but will probably keep it going for a few weeks, simple and delicious.

Marinated Texas Peaches

Charred Shishito Pepper Jam

Crispy Quiejo Castelinhos

Basil

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