Random Thoughts on Food (part 1)...
BBQ'd "Lobbi-Pops"maine lobster, avocado, spicy pomegranate-citrus sauce, chives
Warm Maine Lobster "Burger"avocado, blood orange bbq glaze, sturgeon caviar, brioche, cilantro
here are a handful of dishes, hand-crafted in our kitchen that showcase the ideas and thoughts "of-the-moment". This approach is redolent in any top-notch kitchen that are excited about food and cooking. If they are not, why bother? This is not to say that these dishes are any better or worse than them, just namely different. Another perspective on goodness. Enjoy...
quail galantine, truffles, balsamic
pear-parsnip quenelle, potato gaufrette
silky wild mushroom -truffle "cappuccino"
tartare of black bass, pummelo, potato, paddlefish caviar, lobster roe sabayon
a tasting of stuffed pasta...
corn agnolotti, carrot dough, braised carrots
butternut-squid ink mezzaluna, leeks
beet & goat cheese tortellini, portobellos
syrah braised painted hills shortribs, anson mills grits, caramelized onions
artichokes and valrhona manjari-mustard cuisson
posted by cuisinier at 12:06 AM
2 Comments:
The tartare of black bass looks yummy! The "tasting of pasta" is very interesting. Great pictures as always.
HI Rho...good to hear from you. The food shots came out good, and the dishes even better! Very nice tasting pairings. I have about almost a dozen more to post. Stay tuned for more goodness. Hope all is going well in the UK. Best as always, BIll
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