Four Story Hill Farm
This will be roasted and presented whole for our first chef's table dinner on Wednesday.
The Real Thing
A picture really says a thousand words.....
We put these things thru the ringer at the restaurant......They are also put thru the ringer before they even leave the farm....
We put these things thru the ringer at the restaurant......They are also put thru the ringer before they even leave the farm....
Phase II
Today the Ping Island Garden was extended....The soil is being prepped for biodynamics and we shall see how things unfold in the next couple of months....Revenge
Never Start a practical joke war with a man that owns 165 liters of Liquid Nitrogen....kinda hard to put your shoes on after work when they are -270 degrees C...
This appeared on the Food and Wine Magazine Blog "Mouthing Off"
How to Cook Like an Avant-Garde Chef
By Ratha Tep, Assistant Features EditorRelated Categories: Restaurants, Ingredients, News, Chefs
In our July issue, you'll see the results of our third annual "What Chefs Know Best" poll, a survey of 100 top chefs around the country. Included in the questionnaire: "What food trend do you want to see disappear?" Many of the chefs said molecular cuisine; Todd Gray at Equinox in Washington, D.C., even replied, "Space-age cooking à la George Jetson." The founders of Gastrotek resoundingly disagree. Launching in about two months, Gastrotek will be the third retail company to sell the chemical powders (methylcellulose, tapioca maltodextrin and the like) beloved by avant-garde chefs. Gastrotek's Web site (up soon, at Gastrotek.com) will offer video clips that demonstrate the basic uses of each chemical, and a DVD will explore more esoteric preparations beyond the now seemingly ubiquitous "caviar balls." One partner in the company (no surprise here) is the superexperimental chef Sean Brock, who's taken over the legendary Charleston, South Carolina restaurant, McCrady's. The other is more unexpected: Tyler Gray of Mikuni Wild Harvest, known for supplying wild edibles to the likes of top chefs like Thomas Keller. "I work with 700 restaurants, and I get calls every day about where to find these chemical powders," he says. "They're not going anywhere."
By Ratha Tep, Assistant Features EditorRelated Categories: Restaurants, Ingredients, News, Chefs
In our July issue, you'll see the results of our third annual "What Chefs Know Best" poll, a survey of 100 top chefs around the country. Included in the questionnaire: "What food trend do you want to see disappear?" Many of the chefs said molecular cuisine; Todd Gray at Equinox in Washington, D.C., even replied, "Space-age cooking à la George Jetson." The founders of Gastrotek resoundingly disagree. Launching in about two months, Gastrotek will be the third retail company to sell the chemical powders (methylcellulose, tapioca maltodextrin and the like) beloved by avant-garde chefs. Gastrotek's Web site (up soon, at Gastrotek.com) will offer video clips that demonstrate the basic uses of each chemical, and a DVD will explore more esoteric preparations beyond the now seemingly ubiquitous "caviar balls." One partner in the company (no surprise here) is the superexperimental chef Sean Brock, who's taken over the legendary Charleston, South Carolina restaurant, McCrady's. The other is more unexpected: Tyler Gray of Mikuni Wild Harvest, known for supplying wild edibles to the likes of top chefs like Thomas Keller. "I work with 700 restaurants, and I get calls every day about where to find these chemical powders," he says. "They're not going anywhere."
The Garden
My home garden is complete and should be biodynamic by the fall......very exciting...I"ll post pics when things start growing....I have purchased seeds from Italy, France, Virginia and Japan....should be very interesting in deed.
Foie Gras Marshmallow Terrine
Foie terrine layered with foie marshmallow. We served it with compressed apples and licorice
Rita and Celeste
Very few things in life bring me this much joy..........stay tuned for more pics as the growing season progresses....we are very lucky
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