Texture and Memories

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 […]

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“The important thing is not to stop questioning.” – Albert Einstein

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Lamb, Porter, Honey, Rhubarb, Mint, Smoked Chocolate.

  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 […]

Posted in: Creation by Simon 2 Comments


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; […]

Posted in: A Place to Stand by Simon 2 Comments

Rabbit, Bacon, Apple, Black Truffle.

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Savory Chocolate

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.

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The Smoking Gun

  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.

Posted in: Tools and Gadgets by Simon No Comments


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 […]

Posted in: Thoughts for Food by Simon 1 Comment

Avocado, Grapefruit, Serrano, Watercress.

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.

Posted in: Creation, Interpretation by Simon No Comments


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 […]

Posted in: A Place to Stand, Inspiration by Simon 1 Comment