Pursuit of Happiness...
pepper poached cranberries, persimmons, saba, gingerbread dust
champagne braised & grilled matsutakes, leeks, oca, pumpkin
micro greens, cider jus
oca, matsutake, romanesco, cider jus
thumbelina carrots, scarlet turnips, banyuls vinegar sauce, micro kholrabi
crosnes, caramelized onions, aged balsamic
pumpkin brulee, pumpkin torte, seckle pears, pear sorbet
fuji apple crisp, cinnamon streusel, bacon ice cream pop
Good Times part 2...the food!
togarashi, hearts of palm, trout roe, sriracha aioli
seared foie gras, hazelnut-cacao nib waffles, cranberries, persimmons
pork belly, olives, oranges, jus de poisson
various preparations and flavors of the moment
Good Times Son...
D plating and saucing lamb loin sous vide
Sweet November Reign...
seared hudson valley foie gras terrine
challah french toast, foie mousse tartine, quince paint, pecans
seckle pears, truffle-apricot conserve, red ribbon sorrel
apples, foie gras-cider jus, micro greens
citrus laced tangerine confit, meyer lemon sorbet, fennel jelly
pink pepeprcorn macaroon crumble
salsify, pumpkin lamb jus
baby thumbelina carrots, scarlet turnips, quince puree,
Culinary Couture & Luly...
horseradish potatoes, micro kholrabi, banyuls vinegar sauce
a week or so ago, we were presented with a fun opportunity in which we were to design, plan
and cook a dinner as part of a special auction for the 5th Avenue Theatre for some very special guests. As it turns out, the dinner took a turn for a different focus in that it was actually geared more towards a fashion show by a very prominent, successful and sophisticated local designer; Luly Yang. Her and her "models inc" were going to be parading her couture of the moment to the people that were ever so fortunate to be in attendance. The food unfortunately was although important, but no longer THE focal point. No problem I said to myself. I am mature...I can get beyond that...I am not too high and mighty nor too big an ego to play second fiddle, especially to someone as cool as Luly. Her shit really does rock. So, I planned a menu that would highlight, excite, tantalize, stimulate and pull the evening in together for a harmonious elegant soiree. Unfortunately, I didn't get many shots as we were running around crazy, but here is a couple shots of our own "culinary couture" that was on stage that evening. And although it was for mainly ladies of the know...the food did get much appreciated attention...from the first little hors d'oeuvre, to the amuse to the last nibble of mignardises and kitchen alchemy...again~ another tribute to the 6 years of blog posting. Fashionable yet satisfying!
Adapt, Improvise & Overcome...
apricot-truffle conserve, stewed ground cherries, saba drizzle, cacao nibs
fennel crusted south american corvina sea bass
leeks, artichokes, matsutake mushrooms, pancetta butter
onion soubise, lingonberry essence
Seductive Eye Candy...
Play Hard~Fall Hard...
ground cherry conserve, peppered seckle pears, mosto cotto
pan roasted albacore tuna, cous cous-pancetta-chanterelle roll
honshimejii, carrots, chanterelle consomme, micro celery
praline chocolate terrine, figs, gianduja boisson
pumpkin sponge, banana, pumpkin ice cream, pears, gingersnaps
pear sorbet, caramel ice cream
An Autumnal Arsenal...
hazelnuts, golden raisins, 30 year balsamic condiment
citrus smoked grilled catfish, moroccan fennel salad
almonds, plums, pineapple sage sauce
lemon-pear ice, verjus
chanterelles, poached quince, pecan oil, blackberry essence
triple chocolate torte, espresso sauce, noyaux ice cream, "payday veil"
fruits of the moment, oranges, figs, pears, lemon, blackberry