A Few Flavors to Ponder...

carrot butter poached tai snapper, leek-chive pancake, lobster mushrooms
glazed thumbelina carrots, micro mustard, quince-shrimp essence
"citrus salad"
yuzu, lime, buddah's hand, fennel-honey yogurt, pluot sorbet
snake river farms wagyu rib eye, horseradish potatoes,, crosnes
king trumpet mushrooms, shallot confit, walnuts, syrah-cassis gastric
Three dishes...a part of something much bigger. Only, never captured but in my mind and on paper. Shit happens.


Anonymous Mark said...

Do you take the skin off the chinese artichoke or just clean it well?

6:34:00 PM  
Blogger cuisinier said...

no...just a good scrub with a wet towel, or scrub pad. dont want to disfigure the artichoke, just clean it and maintain/preserve its beauty and natural shape.

11:27:00 PM  

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