Thanksgiving
We served alot of turkey today....here we used TG to serve boneless medallions of turkey.........they were delicious, glued, brined, poached and fried.....we served them with foie gras stuffing
Hollandaise
We use methocel SGA150 and gelatin to shape the strips of hollandaise for our ribeye dish.....we make between 35 and 60 of these every day
Under Pressure
Inspired by a few conversations with Alex Talbot about how pressure affects food and what a great tool it is, we began to brainstorm tools that would help us achieve our goals....We discussed building new pieces of equipment and talked about everything from food marinators to isi chargers. Yesterday we pressurized scallops with foie gras broth and the results were incredible.
Activa
We discovered activa a couple of years ago and have used it on a daily basis ever since......
It allows us to restructure things so that we can have more control over the cooking process.....Here we were concerned about the thickness of the halibut we have been recieving.....it was rather thin and was very easy to overcook. We simply dusted the skin side with activa and folded it over.....now it is twice as thick and will cook more evenly.....
A few modifications to the kitchen
Our kitchen changes all the time. We are always moving things around to try and make our lives easier.....check the archives and compare the differences....keep checking back, I am sure we will change it soon.
This new set up allows all the food to come to a table in the center where everyone can contribute to the plating.
Crispy Carrots
Today we discovered how to make carrot juice crispy......it completely dissolves in your mouth
Oyster Pearls
WE take oysters and puree them..........we then drop them into liquid nitrogen.....we serve them in the shell....they melt in your mouth and you are left with the sensation of a fresh oyster
the long room
this is our newly renovated private dining room. It is well over 200 years old. George Washington had a 30 course meal here in 1791
yogurt-beet noodles
we were able to take yogurt and gel the outside with beet juice. The exterior is beet gel and the interior is liquid yoghurt.....we served it with fennel pollen, hazelnuts and poached lobster....
Olive Oil Sugar
After seeing a picture of Albert Adria holding an oil encased in sugar, I began wondering how the hell they produced it. We brainstormed for weeks, some of our ideas for producing this was downright hilarious. We finally figured it out, or at least made it work for us. I am still not sure how they produce their oil bonbons but it was rewarding finally getting the results we were looking for. We have begun to brainstorm various other fats that would work with this technique. We were even able to add balsamic vinegar to the olive oil. Endless possibilities are ahead.........
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