A five course birthday dinner. The dessert: sanguinaccio dolce, graham cracker, sorghum marshmallow and meringue, lard shortbread
tea cured duck breast, fried milk, pickled shallot, marcona puree, roasted lemon and honey sauce
dry aged pork, xo pearl barley risotto, tomato confit, kale chips, broccoli crusted quail egg
Making XO Sauce at home.
pulled noodles, pickled mushroom, ox tail broth, quail egg, bok choy
monkey bread french toast, brown butter solids, peaches and cream, bruleed bourbon candied peaches
shrimp medallion, linguini, crouton, parsley-garlic infused butter emulsion
dover sole, caramelized tomato jam, mushroom puree, country ham chip
scallop, smoked OCA charred meyer puree, red chard crisps, meyer-vanilla-honey sauce, chives
Roasting a suckling pig.
malted pork jowl steak, yellow carrot-ginger puree, carrot pickle, charred shimeji, sweet peas, rice cakes
halibut, Okinawa yam, radish, carrots, sea bean, pickled celery root
collar steak, glazed beets, beet puree, pickled beet stem, steamed beet greens, spring onion
scallop sausage / black garlic / chives / mustard seed caviar / chili oil
hot broccoli custard / chipotle roll-up / cheddar crisp
duck breast and skin / bruleed sweet potato / almonds / sweet potato-tonka-espresso puree
Kombu Wrapped 16hr 56C Short Ribs, Puffed Short Grain Rice, Flash Fried Broccoli, Mushroom and Beef Broth, Fish Sauce
48C Flash fried monk fishmonk / Risotto milanese arancini / Crisped prosciutto /Tomato-saffron fluid gel / Pea puree / Pulled Parmesan.
Tossed with confit cure, cooked low temp and fried until golden brown and crispy. Delicious confit fried chicken wings.
Crispy and delicious. Brined, cooked low temp and fried until golden.
A childhood memory - gooey nachos. Now made with real cheese!
Bites of chicken cordon bleu. Chicken and ham bonded together with transglutaminase, stuffed with cheese and rolled into a roulade. Cooked low temp and then fried.
All the flavor of store bought, but more intense and fresh!
Seared scallops, black garlic puree, chili oil, mustard seed caviar, charred shimeji.
Cheese course that looks like a donut. Dried persimmons, brie, kaffir oil, and hazelnut cream.
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