One of the most powerful experiences of food is when a dish brings up a memory. This dish consists of porter ice cream, smoked chocolate-whiskey pearls, and burnt chocolate at 94°. It has very mature flavors that are presented in a way that reminds me of childhood. Two of my favorite desserts when I was younger [...]
“The important thing is not to stop questioning.”
- Albert Einstein
This is a dish I have had in my my mind for a while now. It originated from a porter-honey braised lamb dish I made while catering my senior prom dinner for twenty close friends. Since then, I have expanded on the dish and this is the result.
Sous-vide lamb
Black butte porter-honey froth
Hot Rhubarb pudding
Morrocan mint gelée
Smoked [...]
In any experimental process there are inevitably many breakdowns. I have noticed how easy it is to want to give up in the face of these breakdowns. More often then not things don’t come out quite how you expected and it can get very frustrating. One must see the breakdown for what it is; [...]
120 g butter, room temperature
70 g dark chocolate, smoked
Melt the chocolate over a bain-marie. Take off the heat and emulsify butter into the chocolate. Freeze the compound butter until needed.
The smoking gun is a great tool from Polyscience. With it you can apply smoke to anything that might not normally have direct contact with fire or smoke. Today, I smoked chocolate. It brings memories of S’mores around the camp fire.
Lamb with porter and honey, smoked chocolate compound butter, rhubarb, mint
Rabbit consummé, apple bacon custard, black truffle
Avocado ice cream, watercress ice, grapefruit, serrano ham chip
Sweet pea ice cream, carrot, vanilla mascarpone, mint
Grilled corn incapsulating cayenne butter, Morrells, lime
Black butte porter ice cream, smoked chocolate rum gelée
Using potatoes to smoke
Pork Belly and watermelon
Mint sponge
Brown butter poached scallop and caramelized [...]
I started working on this dish yesterday. I still want to make some improvements on some of the techniques presented. I am toying with the idea of grapefruit caviar instead of just the flesh. The flavors and textures worked out very well together.
When I was much younger I wanted to be a magician. I dedicated myself to learning how to use magic as a tool to astonish people. Magic can take people right back to the bliss of early childhood. A time when one was utterly amazed by the things in life that many of us grow up to [...]