Here is a dish which is directed by both the marinated anchovies and the pickled red onions....
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It has been a long time since we have used Colorouge, a smeared rind cheese from Fort...
And here is the petrale sole dish we served yesterday. We have made a roulade of the...
Here is the cheese course we served last night, captured in the morning light. Again, the dish...
The clarified brown butter consommé worked out extremely well. Here we are serving it as a broth...
This weekend we were able to serve my new favorite ice cream again. This time we paired...
We are now back in the kitchen getting things geared up for a stretch of non-stop guests....
Here is a marinated tomato salad with Oregonzola blue cheese topped with a sheet of smoked tomato...
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Today we concluded our last demonstration on board the Amsterdam. We worked with a rib eye, which...