b7 Blog

Beef Tongue

2011-12-22T23:54:00.001-08:00

Grilled Beef Tongue
Sweet Potato
Apple
Fennel
Tongue Marmalade

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Yellow Cauliflower

2011-12-22T23:53:00.001-08:00

Cooked and Raw Yellow Cauliflower
Fresh Yuzu
Macadamia Nut

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Steak Tartare

2011-12-22T23:50:00.001-08:00

Egg yolk
Fried capers
Nasturtium
Fried Bread

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Caramelized Salmon Belly

2011-11-29T12:27:00.001-08:00

Texas Grapefruit
Nori
Black Olive
Cilantro
Ponzu

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Charred Octopus

2011-11-29T12:25:00.001-08:00

Fennel
Piquillo Pepper
Lemon

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Butternut- Chanterelle Porridge

2011-11-29T12:24:00.001-08:00

Poached Egg
Chanterelle
Spiced Duck Jus
Chickweed

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Butternut Squash Custard

2011-11-29T12:22:00.001-08:00

Heirloom Apples
Caramel Apple Foam
Pecans
Burnt Marshmallow Ice Cream

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Heirloom Apples

2011-11-29T12:20:00.001-08:00

Raw and Cooked Apples
Caramel Braised Cardoon
Caramel Vinaigrette
Goat Yogurt Crisp
Red Ribbon Sorrel

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Goat Neck "Osso Bucco"

2011-11-29T12:18:00.001-08:00

Baby Turnips and their greens
Local Goat Yogurt
Goat Yogurt

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Nocetto di Capra

2011-09-24T20:54:00.001-07:00

Nocetta di Capra is a nice semi firm goat cheese from Italy. Its basically an airey goat brie. I seares it and its crisped up really nice on the outside and became very soft in the middle.
Seared Nocetto di Capra
Roasted Grapes
Frozen Jalapeno- Grape Puree
Pistachio Corainder Crumble

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Frozen Chocolate Mousse

2011-09-13T19:10:00.001-07:00

Wood Sorrel Panna Cotta
Lime Fluid Gel
Frozen Chocolate Pudding
Sea Salt Glass

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Bay Scallop

2011-09-13T19:06:00.001-07:00

Evoo Poached Bay Scallops
Heirloom Tomatoes
House Cured Country Ham
Mint
Apple Butter

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Rabbit Rillette

2011-09-13T19:04:00.001-07:00

Torchon of Rabbit Rillete
Inlay of Rabbit Liver Mousse
Hartmann Farms "Ratatouille"

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Duck Offal Bread Pudding

2011-09-13T19:02:00.001-07:00

Sweet Corn
Fried Egg
Roasted Duck Jus
Corn Ash
Fried Corn Silk

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Grilled Octopus with The Flavors of Thailand

2011-09-13T19:00:00.001-07:00

Sous Vide then Grilled Octopus
Green Mango
Coconut
Fish Sauce
Peanut
Jalapeno
Mint, Basil, Cilantro

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Textures of Heirloom Tomatoes 2011

2011-06-24T22:08:00.000-07:00

Raw

Blanched

Gelee

Granite

Ice Cream

Avocado

Horseradish

Meyer's Lemon

Asian Amberjack

2011-06-24T22:06:00.000-07:00

Sesame Crusted Gulf Coast Amberjack

Ginger- Carrot Puree

Radish Kimchee

Basil and Mint

An Ode to Rene Redzepi

2011-06-24T22:04:00.001-07:00

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

2011-06-24T21:49:00.000-07:00

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

2011-06-08T19:36:00.001-07:00

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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Morels

2011-05-18T07:51:00.001-07:00

Buttered Popcorn Grits

Morel Mushrooms

Slow Poached Egg

Pork Cracklins'

Bing Cherry "Porkelaise"

Micro Basil

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Raw and Cooked Spring Radish

2011-05-11T21:18:00.000-07:00

Purple Plum Radish, Cincinatti Radish, Icecycle Radish, Easter Egg Radish

Both Butter Poached and Raw

Shaved Texas 1015 Onion

First of the Season Bing Cherries

"The Elements of Ranch": Buttermilk Powder, Garlic Chips, Red Wine Vinaigrette and Chive

Amberjack

2011-05-09T19:05:00.001-07:00

Seared Amberjack a la Plancha

Local Squash (Roasted Seeds, Raw Ribbons, Sous Vide Parisenne, Seared Triangles, Sous Vide Tops, Ash)

Crispy Chicken Skin

Fried Egg Emulsion

Charred Cumin Oil

Basil

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Sous Vide Baby Turnip Salad

2011-05-04T16:19:00.001-07:00

SV Baby Turnips
Porcini- Raspberry Soil
Shaved Serrano Ham
Real Ale Pale Ale Gelee
Balsamic
Patio Herbs

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Trumpet Royale Mushroom Salad

2011-04-07T22:08:00.001-07:00

Seared Trupet Royale

House Cured Lomo

Pickled Pearl Onion

Dates

Horseradish "Ranch Dressing"

Mushroom Ash

Patio Herbs

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Scallop

2011-02-22T08:55:00.001-08:00

I came up with this dish a few weeks, originally for a wine dinner with hopes it would end up on our spring menu. This is version 1.1 I did for special tasting last night. I have always loved the evolution of a dish, but maybe its time I concentrate on the refinement of a dish.

Seared Diver Scallop
Glazed Baby Turnip
Preserved Kumquat
Kumquat Puree
Nori Puree
Micro Arugula

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Raspberry Sorbet

2011-02-17T09:09:00.001-08:00

This is one of the desserts we ran as part of our Valentine's Day prix fixe. Its funny to think how much I used to dislike pastry, and see much I have been enjoying it lately.
Raspberry Sorbet
Licorice Shortbread
Raspberry Pearls
Mint Consomme

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Lamb Tartare

2011-01-21T10:56:00.001-08:00

Lamb Loin Tartare
Bacon 3 Ways: Jam, Nougat, Foam
Pickled Pearl Onions
Whole Grain Mustard

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Apricot Stuffed Foie Gras Terrine

2011-01-04T22:20:00.001-08:00

Liquid Apricot Stuffed Foie Terrine
Pinenut Crumble
Fennel Jam
Micro Arugula

This is a very cool technique I learned while staging at WD~50. The same idea a liquid filled chocolate truffles.

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Holiday Grape Sorbet

2010-12-19T21:32:00.001-08:00

Holiday Grape Sorbet
Warm Juniper Pudding
Caramelized White Chocolate
Porcini Meringue
Pinenuts
Burning Juniper branch for aroma

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Fall Inspired Duck Breast

2010-11-30T07:24:00.001-08:00

Crispy Skin Duck Breast

Foie Gras- Parsnip Puree

Parsnip Chips

Caramelized Brussel Sprouts

Cranberry- Jalapeno Jam

Tater Salad

2010-09-29T19:54:00.000-07:00

Sous Vide Fingerling Potatoes

Shaved Celery

Fennel Jam

Pearl Onion "Rings"

Dijonaisse

Vegan

2010-09-29T19:46:00.000-07:00

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

Herbs

Foie Gras

2010-09-29T19:41:00.001-07:00

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

Falafel

Heirloom Tomatoes in a Variety of Textures

2010-06-23T19:30:00.000-07:00

Heirloom Tomato

Yellow Heirloom- Orange Gelee

Tomato Seeds

Tomato Granite

Tomato Coulis

Pedro Ximenez - Tomato Reduction

Mozzarella Powder

Orange

Basil

Seared Scallop with Deconstructed Paella

2010-06-23T19:27:00.001-07:00

Seared Diver Sea Scallop

Spanish Chorizo Emulsion

Roasted Bell Pepper Terrine

"Sacarrat"

Saffron Foam

Texas Peach Glazed Pork Belly

2010-06-23T19:23:00.000-07:00

Texas Peach Glazed Snake River Farms Pork Belly

Cornbread Crumble

Smoked Onions

Grilled Texas Peaches

Sweet Tea Gastrique

Taking it back to the Old School

2010-06-23T19:20:00.000-07:00

Changing of the Seasons

2010-05-28T19:44:00.000-07:00

Pan Seared Alaskan Halibut

Local Summer Squash

Meyer's Lemon

Marcona Almonds

Nasturtium

2010-05-28T19:36:00.000-07:00

Some beautiful nasturtium grown exclusively for us by our good friends at Blue Bonnet Hydroponics Farms

Spring Lamb

2010-05-04T18:28:00.000-07:00

I recently read a blog post by a chef who said that spring's finest ingredients are like "crack" to a chef. There are certain things that only flourish for a mere 3 weeks to two months this time of year. Morel mushrooms and ramps (wild onions) are two of these things. What he meant by "crack" is that chefs will do anything to get their hands on these products while they are in the peak season including jeporadizing their job just to order them. Fortunately I am very lucky to work for a chef/ owner that shares the same passion for these ingredients as I do.

Lamb Loin wrapped in ramp tops

Morels

Ramps

Asparagus

Asparagus- Meyer's Lemon Emulsion

Balsamic Lamb Jus

Heirloom Tomato Salad 2010

2010-04-30T22:26:00.000-07:00

Kent Perkle's Heirloom Tomatoes

Candied House Smoked Bacon

Avocado

Arugula

"Ranch" Creme Fraiche

Happy Times in the Kitchen!!!!!!

2010-04-30T22:19:00.000-07:00

A look at some beautiful heirloom tomatoes we recieved from our friend Kent Perkle today! Kent owns a farm in Donna, TX which is right outside of Austin. The best part is that these tomatoes were picked off the vine yesterday. And Kent knows how to take care of these beauties, they come individually wrapped in paper and stacked in layers of shredded paper. It's things like this that get cooks excited, to open a box and see the care that farmer has put into his product.

Striped Bass with "Gumbo"

2010-04-23T07:35:00.000-07:00

We did this dish for an Abita Beer Dinner. Abita is based out of New Orleans so I thought it would be cool to re-do a New Orleans classic. The brown sauce on the bottom is a gumbo that was then strained into a very nice smooth sauce. On top of that there is a micro brunoise of Okra and the holy Trinity along with grilled shrimp and andouille. On top of the fish is the seeds from the okra pods that were marinated in tabasco for 2 days.

Strawberry Crusted Goat Cheese

2010-04-23T07:32:00.000-07:00

Buttered Popcorn Grits

2010-04-23T07:22:00.000-07:00

This is a component of our new duck confit dish, first we pop popcorn and then freeze it LN2. Once the popcorn is frozen we put it into the blender and pulverize until it is a coarse powder. Then to order we briefly cook it with chicken stock and lots of butter. Consistency of grits but flavor of buttered popcorn. Pretty cool!

Spring Is Here!!!

2010-04-06T13:57:00.000-07:00

I have always had trouble deciding what my favorite season to cook was. I mean I love when it changes from summer to fall and we are able to cook food that is bold and hearty. But on the other hand I love it equally as much when the weather changes from cold and rainy to sunny and warm. When spring comes some of my favorite ingredients come into season at full force. For instance my favorite fish = Halibut, starts to get really good around this time of year. It is so inspiring to have such beautiful fresh ingredients that you don't have to tamper with much. So as of today I am saying that I like spring more than fall, but ask me that again in October and I'm sure my opinion will have changed once again!!!

Pan Seared Alaskan Halibut

Fresh Spring Peas

Butter Poached Spring Onions

Corn Foam

Thai Inspired Pork Belly

2010-04-06T13:55:00.000-07:00

Tamarind Glazed Pork Belly

Coconut Sticky Rice

Red Curry- Peanut Emulsion

Peanut Nougat

Green Mango

Cilantro

Frozen Apricot Mousse

2010-03-17T20:40:00.000-07:00

Frozen Apricot Mousse

Pinenut Puree

All Spice Scented Creme Fraiche

Lemon- Lime Basil

DIRT

2010-03-17T20:35:00.000-07:00

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

2010-03-17T20:24:00.000-07:00

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

Amaranth

Hamachi

2010-03-03T18:09:00.000-08:00

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

Cilantro

Fleur de Sel

Deconstructed Strawberry Shortcake

2010-02-27T10:32:00.000-08:00

This is the first dish we made with the liquid nitrogen and it is a hit. Last night was its first night on the menu and the guest loved it.

Deconstructed Strawberry Shortcake

Frozen-Liquid Center Strawberry Mousse

Strawberry Coulis

Strawberry Jam

Frozen Strawberry Powder

Sweetened Sour Cream

Graham Cracker- Candied Walnut Nougat

Vanilla Ice Cream "Popcorn"

Our New Toy

2010-02-27T10:23:00.001-08:00

We recieved our tank of Liquid Nitrogen this week, and what a week it has been. This is something that I wanted to get my hands on for long time. For those of you who are unaware of its perks it "boils" at -320 F so basically you can flash freeze anything in a matter of seconds. You ask why would you want to do that? You can turn things into powder, or break a raspberry into to individual pods or have a frozen crust around a creamy mousse or even make ice cream in 20 seconds. Since it arrived on Tuesday we have put just about everything imagiable into it just to see what happens, some results were good and others were just funny. It also makes me very happy to know that Bin 555 is the only restuarant in San Antonio that has one... Come in and check it out!!!!

Poached Lobster and Blood Orange Salad

2010-02-18T14:35:00.000-08:00

Poached Lobster

Blood Orange Coulis

Blood Orange Segments

Blood Orange Emulsion

Shaved Celery

Celery Leaf

Red Olives

Dill Pollen

Olive Oil

Its been a while! Welcome Back!

2010-01-27T19:40:00.000-08:00

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!

"Cherry Pie"

2010-01-27T19:36:00.000-08:00

Black Cherry- Port Gelee

Pecan- Pie Crust Crumble

Black Pepper Whipped Cream

Bing Cherry- Maple Coulis

Twizzler Glazed Duck Breast

2010-01-27T19:31:00.000-08:00

Twizzler Glazed Duck Breast

Toasted Farro

Pickled Strawberries

Wild Sorrel

House Cured Lomo Wrapped Sweetbread

2010-01-27T19:28:00.000-08:00

Lomo Wrapped Sweetbreads

Charred Red Onion Pancake

Salted Blueberry Caramel

"Mole Negro" Chicken Noodle Soup

2010-01-27T19:25:00.000-08:00

Mole Consomme

Roasted Chicken

Egg Noodle

Cilantro

Peanut

Scallop: Honey Crisp Apple: Vanilla Brown Butter: Bibb Lettucs

2010-01-27T19:22:00.000-08:00

Seared Diver Sea Scallop

Vanilla-Brown Butter Emulsion

Three Textures of Honey Crisp Apple

Puree, Chip, Raw

Hydroponic Bibb Lettuce

LOMO

2010-01-27T19:16:00.000-08:00

Pork Loin that was cured with Smoked Paprika and Cayenne. Then hung to dry for about 6 weeks. Melt in your mouth delicious

My first dish at Bin 555

2009-10-29T21:32:00.000-07:00

So this is going to be a busy next couple of days, maybe next week as I am developing about 6 new dishes to go on the menu. And what better time to do it than the beginning of fall. Which is equally as exciting as the first of spring to me.

So the idea of a roasted root vegetable salad as been a great fall and winter staple of nice restaurants and not so nice ones for a long time. But here is my take on it.

Baby Beets, Turnips, Rutabaga all slow roasted

"Mole" Vinaigrette

Pickled Lime Zest

and you know I had to put some watercress on there.

Stayed tuned over the next week or two I should be updating a little more frequently than I have been!

New Things to Come!!!

2009-10-12T23:10:00.000-07:00

As of today I am now the Sous Chef at Bin 555 under Chef Jason Dady. So from here on out all post on the blog will be from new things we are doing at the Bin. It should be an awesome experience. However it might take me a while before I post anything new as I get adjusted to my new responsibilities, crew and kitchen. I also want to take this time to thank all of my guys who have been so dedicated to me for so long. Luis and Julian I love you guys and wish you guys the best of luck at Ciao2.

Pistachio Salami

2009-09-19T21:22:00.001-07:00

Duo of Ribeye

2009-09-19T21:17:00.001-07:00

"Eye" (Cooked Sous Vide then Seared)

Aspargus Ragout

Toasted Pinenut Puree

Slow Poached Egg Yolk

"Cap" (Grilled)

Red Wine Braised Portobello

Gorgonzola Crunch

Watercress

Red Wine Syrup

Nutella: Banana: Caramel

2009-09-19T21:09:00.000-07:00

So the idea of the flexible chocolate ribbon has been on my mind for a while. But havent had any cargeenan in order to do it. Still dont but somewhat duplicated it by making a basic Nutella custard, then added gelatin and xanthan gum and set it in a hotel pan. It worked smooth custard texture but stability from the gelatin.

"Nastro di Nutella"

Nutella Ribbon

Caramel in 3 Textures (Powder with Tapioca Maltodextrin, Cajeta Caramel and Chantilly)

Banana (Chips and Parisenne)

Crushed Hazelnuts

Roasted Pheasant Breast

2009-08-30T19:25:00.000-07:00

Pheasant Breast

Broccolini- Broccolini Puree

Crispy "Canneloni" stuffed with pheasant offals, bacon and mushrooms

Roasted Garlic- Roasted Garlic Puree
Balsamic

Pheasant Jus

Pheasant Confit Ravioli

2009-08-30T19:22:00.000-07:00

Not the most photogenic dish but this thing was so good I had to post it anyway.

Ravioli of Pheasant Confit

Summer Squash

Squash Seeds

Foie-Pheasant Emulsion

Sage- Meyer Lemon Gremolata

Heirloom Tomato Salad

2009-08-30T19:20:00.000-07:00

Heirloom Tomatoes

Baby Arugula

Preserved Lemon Vinaigrette

Goat Cheese Crisp

Basil Seeds
Fleur de sel

"Coffee and Doughnuts"

2009-08-30T19:05:00.001-07:00

So here it is. The doughnuts in the stock pot a few post ago became doughnut conssomme. Line cook Josh Kirk and I have been brainstorming this dish and this is what we ended up with. "Coffee and Doughnuts" It is a chocolate doughnut shooter with espresso glazed coffee cake and dried cherry strusel.The shooter is the conssomme with a chocolate spherification. So we Reduced the doughnuts with water and pureed the mixture. Then we used gelatin clarification, to end up with the clear liquid. This process takes some time as you freeze the gel, and then wait for it to defrost in the refridgerator. Some people say it takes two days, but from my expierience it really takes about a week.

The chocolate sphere in calcium chloride bath.

Daniel Boulud

2009-08-26T21:21:00.000-07:00

This man is one the most famous and renowed chefs in the world. We went to his most casual concept DBGB and he was so gracious to us. Staying late to send us pretty much everything on his menu. Don't get me wrong when I say his most casual concept everything here is still made in house with the best ingredients he can find, it is just presented to you in the form of 10 different sausages and probally 5 different hamburgers, with a little pigs foot and bone marrow mixed in. This is a chef's restaurant. Once we finished here he removed his chefs whites and took us to one of his secret spots somewhere in China Town. Which had a sign of a chinese restaurant but among entering and seeing bar tenders in lab coats you soon realize there will be no Peking duck here. For all of us this absolutely was a night we will never forget. Every single one of us has a tremendous amount of respect for Daniel and were blown away at his hospitality.

The James Beard House

2009-08-26T20:44:00.000-07:00

Monday morning after the market. Lots of butterflies at this time, walking into a kitchen where so many amazing chefs have cooked. Wow!

The crew. What an experience it was working with all of these guys. Some I have worked with before and others not but this was a very beneficial trip for all of us.

Robbie Nowlin and Daniel Patino making cherry- foie macaroons. These things were so good. Chef Patino made an extra 50 or so for us to munch on in the kitchen.

Meeting with Chef Dady the first morning we arrived.

It's not normal for a chef to help prep and see a dinner come together and then sit down and eat it. For most of us we were lucky enough to do this at the James Beard Dinner "A Cook's Reunion" on Tuesday August 25. The dinner featured my good friend Chef Dady, Chef Daniel Patino of Arcadia a Michael Mina restaurant in San Jose, CA. and Chef Christopher Lee of Aureole in New York. All three of these guys are top notch chefs and I was able to see alot of techniques that were new to me. I dont have pictures of the dinner because at our table was a board member of The James Beard Foundation and I thought it would be tacky, but it was wonderful. Reception with six different hors d'oeuvre and then six courses followed by petit fours.

Chelsea Street Fish Market

2009-08-26T20:39:00.000-07:00

Union Square Farmer's Market

2009-08-26T20:32:00.000-07:00

This is by far the best farmer's market I have ever been to. You can get anything imaginable here and everything is top notch. And oh yea its open four days a week.

Restaurant Daniel..... Enough Said.

2009-08-24T23:32:00.000-07:00

Oh what a night!!!!!!!!!!!! Just got done having dinner at Restaurant Daniel, There are way too many courses and pics to post them all but let me tell you this was amazing. We had the "8 course tasting menu" but for each course the table was served two dishes alternating between each of us. So we ate half and passed to the right, and on top of that when it was time for dessert they dropped a different dessert in front of each of us and four extras in the middle of the table! WHAT? All in all we tasted about 30 dishes at this 2 Star Michelin, 4 Star New York Times restaurant. This was an amazing meal and a night that I will never forget. An awesome group that truely loves and respects food, what better company to share this with. Oh yeah and best of all we met the man himself!!!!!!!! Daniel Boloud.

New York, New York. Ready for the likes of this?!?!

2009-08-21T23:03:00.001-07:00

Headed to NYC on Sunday. A trip with a close group of friends and great cooks from San Antonio, to expierience the city, Restaurant Daniel, possibly WD 50 and best of all the Beard House. Thanks to Chef Jason Dady of www.thelodgerestaurant.com for setting up this dinner and allowing me the outsider to come along. Its gonna be awesome!!!!!!

What is that??????????????????

2009-08-15T23:42:00.000-07:00

Doughnuts in a stock pot, stayed tuned its gonna be awesome!

Foie Gras "en terrina"

2009-08-15T23:37:00.000-07:00

Tennessee Foie Gras Terrine

"Elephant Heart" Plum Glaze

Sous Vide Baby Beets

Hazlenut- Honey Crumble

Balsamic

Italian? Probally not, but I inherited a lobe of foie and figured why not. A nice dish but RFN still wins this one.

House Smoked Rainbow Trout

2009-08-15T23:34:00.000-07:00

Smoked Trout

Creme Fraiche Panna Cotta

Meyer's Lemon Coulis

Celery

Watercress

" A Classic"

2009-08-10T21:10:00.000-07:00

I started doing this dish a couple of years ago for friends and VIP's. Whenever I served a foie course this was usually the dish I would serve. However over the last year my foie horizons have become more broad, leading me away from the old school seared approach. A few weeks ago I prepared this dish for a group of friends and chefs (and foie gras snobs), they loved it. So now I'm dealt with the dilemma of making this my "signature dish". As a fan of modern cooking I sometime believe that with the products available to them, ambition, passion and talent of chefs in America our menus should change daily. This means I dont like the words signature dish or specialty. But then again when you have perfected something why change it. Who's knows in a few years you might see this dish on the menu at restaurant b7.

It is Seared Foie Gras w/ A "Deconstructed Blueberry Muffin."

Foie Toasted Brioche

Blueberry Gastrique

Pickled Blueberries

Pinenut- Granulated Honey Crumble

The Salumi Has A Home!

2009-08-10T21:03:00.000-07:00

Beet Carpaccio

2009-08-10T20:59:00.000-07:00

This is a beet carpaccio we did for a VIP tasting menu the other night. Simple, Strong Flavors that classically go together. No Creation here just Execution.

Beet Carpaccio

Goat Cheese Mousse

Watercress

Blood Orange

Smoked Sea Salt

Beet Puree

Balsamic

Veal Tenderloin w/ Summer Vegetables and Their Purees

2009-08-10T20:51:00.000-07:00

This is a dish we have been running for a couple of weeks now. I love it! Simple and Fresh, what summer food is all about.

Roasted Veal Tenderloin

Okra-Okra Puree

Asparagus- Asparagus Puree

Cherry Tomato- Tomato Puree

Honey Roasted Eggplant- Eggplant Puree

Roasted Garlic Puree

Yellow Squash- Yellow Squash Puree
Roasted Beets- Beet Puree

LOT"S OF CURING GOING ON

2009-07-29T17:53:00.000-07:00

Now that our salumi plate as become a very popular permanent fixture on our nightly menu, supplies were getting low. So over the last week we started 48 new pieces of charcuterie about 150 pounds of pig in all. So in about 3 months or so everyone should come check it out, it will be plentiful.

Peperone

Cappicola

Pancetta

Lonza

Bacon

Finnochiona

Black Garlic Salami

Spicy Genoa

Honey Pinenut Sage Salami

Bressaola

Carrot Agnolotti

2009-07-27T14:02:00.000-07:00

Carrot Agnolotti

Cream of English Peas

Powdered Proscuitto

Black Garlic

Radish Sprouts

Fegatelli Secco

2009-07-27T13:59:00.000-07:00

The latest addition to the salumi plate. Pork Liver that was salt cured for 4 days, then air dried for a month. Might sound gross to some but I love it. Salty, Porky and a little Livery what more can you ask for.

Olive Oil Poached Ono

2009-07-27T13:49:00.000-07:00

This is a bright summer Ono dish we are serving right now. Ono can be a dry fish similar to swordfish or mahi mahi which happen to be my two least favorite fish. However I have become somewhat of a fan of Ono cooked slowly in olive oil. Keeping it moist and adding a slight hint of flavor.

Ono

Local Summer Squash

Cherry Tomatoes

Watercress

Caper Foam

Sous Vide Ribeye

2009-07-17T22:53:00.000-07:00

Ribeye cooked 57 c for 20 minutes. Then seared in a cast iron.

Potaotes Mostarda

Braised Endive

Roasted Garlic Emulsion

Salad of Texas Summer Squash

2009-07-17T22:50:00.000-07:00

Four types of local squash

Local Cherry Tomatoes

Red Onions from our garden

House Made Ricotta

Pinenut Puree

Coppa di Mare The Dish

2009-07-17T22:48:00.000-07:00

Coppa di Mare

Frisee

Basil

Dijon Emulsion

Olive Oil

Refinement

2009-07-08T19:34:00.000-07:00

The top dish is the finish product.

Farro Cake

Bananas Foster

Hazlenut Gelato

Honey

Oregano

The picture on the bottom is the dish we served last week. As a young chef with complete creative freedom from my restaurant owner, I sometimes jump the gun and settle for good. As cooks we dont cook to make good dishes, we strive to make amazing dishes. Just like anything in life the more you refine the better you will be. Remembering back a few years ago I took pride in the fact I could make a "bad ass" dish on the fly. But the longer I do this I'm realizing a dish needs a couple of days with alot of imput from everyone around to become amazing.

"Coppa di Aragosta"

2009-07-08T19:30:00.000-07:00

Took the idea of Coppa a traditional Italian cured meat that consists of chunks of pork shoulder and fat stuffed into a casing and dried salami style. Here there are lobster tails, shrimp and littleneck clams rolled in lobster "skin". With a little help from some "meat glue" and sous vide cooking this thing held together beautifully. The dish is still in the works, so stayed tuned.

Beet Salad

2009-07-07T20:40:00.000-07:00

Salt Roasted Beets ( A technique I seemed to have forgotten about but re-realized today that for large beets this is right up there with cooking them sous vide. Yes I did just say that. They were perfect.)

Capri "Classic Blue" Goat Cheese

Baby Red Oak

Pickled Bing Cherries

Garden Onions

Balsamic-Beet Puree

4th of July!

2009-07-07T20:35:00.000-07:00

Unfornunately we worked on the fourth. But I figured we might as well continue the celebration. Burgers, Dog, Potato Salad and Kool-Aid. Even though I was working this might have been one of the best 4th of July in a long time.

Dinner at McCrady's Charleston, SC

2009-06-23T22:03:00.000-07:00

I have been wanting to eat at McCrady's for about three years now. I had an awesome meal and truely respect what Chef Sean Brock and his team do.

House Cured Charcuterie Plate. Mortadella from a 28 day aged grass fed cow, Smoked Pistachio Salami, Coppa, Pork Rilletes, Lardo, Pickled Fennel, Carrots, Green Beans and Grain Mustard. They have an awesome charcuterie program here. This is the perfect amuse for a chef.

Charleston Stone Crab with Lime, Watermelon Ponzu and Frozen Coconut.....Coconut Sponge, Stone Crab, Watermelon Ponzu "Blanket", Watermelon Foam, Liquid Nitro Frozen Watermelon and Coconut. A dish with alot of components but everything worked beautiful with one another.

Probally my favorite dish of the night. Seared Scallop w/ Crispy Pork Belly, Grilled South Carolina Peaches, Creamed Kimchee and Kimchee Ketchup. I want to eat this again RIGHT NOW.

Seared Carolina Wahoo, Pistou, Farm Vegetable and Red Pepper Foam. Beautiful fresh dish.

Sous vide pork loin from their recently killed 600 pound hog. Butter Beans, Cream Corn, Porcinis, Sauce Perigord and Black Truffle Puree. Beautiful dish these guys raise their own pigs and this thing tasted like a top notch hog from some of the best farms in the country.

Sorry about the blur on this one. NY Strip cooked sous vide with glazed carrots from their farm, "potato crusted potato", bbq jus and smoked hollandaise. A wonderful dish but i didnt finish it all because i was getting full. The best part of this dish was the bbq jus, tasted like awesome bar b que sauce but had the consistency of a beautiful passed jus. Brilliant idea.

"Banana Puddin" Banana Panna Cotta, Nilla Wafer Ice Cream, Bananas Foster and Banana Marshmallow Cream Bruleed on the plate. This was one my favorites of the night, tasted exactly like homemade banana pudding. This dish is what I love about food to take a super traditional dish and completely deconstruct it and change the textures but keep overall flavor the same. AWESOME.

Flexible Chocolate w/ Toffee Ice Cream and Hazlenuts. Sorry this was the last course so I forgot to snap the pic before I dug in. This dish was really good suddle flavors and awesome textures.

Stoked about my stage!!!!!

2009-06-18T22:11:00.000-07:00

I'll be leaving Sunday for Charleston, SC. Having dinner at McCrady's that night and then beginning a stage on Monday morning. I Will try to post as many pics as I possibly can. These guys need to be known about......

Tuna Crudo

2009-06-18T22:09:00.000-07:00

Tuna Tartare: Watermelon: Dill Flowers: Black Garlic Coulis

Watermelon Sorbet

2009-06-18T22:06:00.000-07:00

Watermelon Sorbet: Lime Curd: Sweet Basil Coulis: Frantoia Olive Oil Powder: Basil Seeds

Our Salumi Plate of the Moment.

2009-06-10T22:24:00.000-07:00

Clockwise: Bressaola, Finnocchiona, Proscuitto, Flavors of Bolognese Salami, Lonza, Lardo, Porchettta di Testa and Guanciale. (All Cured in House) Served with pickled cauliflower and fennel, Hartman Farm's radish, house "dijon" and smoked paprika mustards.