Here is the evolution of one of our dishes. It is a seared scallop with smoky blue...
CULINARY EVOLUTIONS
The concept of vacuum packing fruit like melons, cucumbers, and celery to compress their cell structure and...
We toasted the green acorns in brown butter and added some Blis Elixir to make a hot...
Here is the first one-bite dish we made with our maple-braised potatoes. It is the warmed potato...
I wish I could say this technique or idea is groundbreaking and world-changing. It is not. Rather,...
At the end of 2006, our tenure at Keyah Grande will come to an end. Although we...
As a parting gift, the guests at the tastings that we will be cooking for over the...
Someone asked us to write a few words about our food philosophy. It was an exercise that...
I am extremely happy with our first results using roast chicken brine. I made the brine by...
As I mentioned earlier, I have been working on a wolf in sheep’s clothing. Actually, it is...