We have been fans of the first cut chuck shoulder for many years now. We first read...
Year: 2012
This was one of the cool ideas that came out of our workshop today. We prepared lobsters...
It is always important to read the signs in the road.
We seasoned a boneless and tied pork shoulder with brown sugar and crushed red pepper flakes. Then...
Watching this TED talk by Reggie Watts demonstrates how to build upon, extrapolate from, and create from...
This is a light and flavorful version of cornbread. It is inspired by the original microwave sponge...
The fourth course from the dinner we just did at Aldea was “Clams Casino.” We cryo-shucked the...
It started at Star Chef’s ICC 2007. Chef Seiji Yamamoto presented a video where he used a...
Here is the menu from last night’s dinner at Aldea along with three views of the dinner...
In getting ready for tonight’s dinner at Aldea, we put the ideas and then dishes through some...