5.25.2013

Food Porn 5.25...

riesling poached shigoku oyster
ugli, rhubarb gelee, celery, sturgeon caviar, lime creme fraiche, yopol
 
lobster & asparagus salad



yuzu sabayon, asparagus-truffle salad, wood sorrel, truffle vinaigrette
 

seared foie gras, poached rhubarb, fennel, kumquats, rhubarb puree
chocolate dots, hazelnut-cacao dusting

seared kampachi, ramps, peas, bacon, citrus braised heart of palm,
pea tendrils, blood orange-spring onion puree, jus de poisson

scallops 'two ways"
seared with fava bean tapenade, green garbanzo-olive composure, king trumpet mushrooms, black garlic aioli
ceviche stuffed nasturtium blossom, chives, lemon, sesame, golden caviar, bergamot oil

tangelo-ginger soda with chia seeds

white asparagus gelato, meyer lemon confit, lemon balm oil
 
wild boar sous vide, carrot creamed nettles, morels, celery root puree
marcona almond, tripe-apple-onion ragout, banyuls sauce
 
Random shots of the moments as they unfolded in front of the team and the guests. Cool when everything falls into place. Not saying it did or was exactly what I was looking to achieve, but it was tasty! The truth be told and awaits us as we search deep for new ideas and thoughts. Several of these dishes are twists and spins on the same handful of ingredients.

2 Comments:

Blogger Chef Jason Wilson said...

Bill, What amazing food you create! I miss the intense flavors, but love being inspired by this site...

10:39:00 AM  
Blogger cuisinier said...

thank you Jason...coming from you, that means a lot. Appreciate the comments. I am inspired daily by what I see you post. Thanks for sharing as well.

1:25:00 AM  

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