Here is our first attempt at cooking blue nose bass. We poached it sous vide and served...
Month: June 2006
It’s surf and turf for the scientifically minded. Veal tenderloin was slow-poached in a bag with butter...
When we were in Aspen, we went to a great mezcal tasting which Aki has previously described...
Many times, simple is key. My case in point is a salmon dish we made last evening....
This cheese is fabulous. It’s Smokey Blue from the Rogue Creamery in Oregon. It’s drier than a...
We have combined tomatoes and passionfruit before in the form of passionfruit shortbread with tomato powder. Last...
In making our most recent version of zucchini soup, I was looking for flavors to pique the...
I had a blast preparing lamb loins from Grass Roots Meats for yesterday’s menu. I boned out...
Tonight’s menu. If you examine these three menus, you will see some overlap of dishes and base...
The following evening’s menu: – Zucchini Soup – Tart cherry crisp – Cuttlefish couscous, marjoram – Warmed...