Foie Gras

Foie Gras Torcheon with Brown Butter and Apple Cider. Julio made the foam with Lecithin and brown butter infused with sage and thyme.

Tuna with Truffled Honey and Baby Vegetables

Baby Vegetables

Inspiration from South Carolina, they are doing amazing things down there. Vegetable salads fresh from their fields, I am jealous. Makes me miss the country. Working with what we have here in the city for now, but spring and summer time will definitly give me a chance to make this a dish that is permenantly on our menu. Fresh Raw/Marinated/Braised Baby Vegetables with Carrot Greens and Vegetable Juice.

Raisins and Mustard continued

Roasted Beef Tenderloin with Cauliflower, Mustard Seeds and Raisin. Sauce was finished today with red wine, shallots, thyme, veal stock reduction. This is the beggining of a new sauce prep for the restaurant.

Raisins and Mustard

Sea Scallops

Seared Scallops with Meyer Lemon and Fennel. This is the base for what we are going to do tonight with the crab salad. Granny Smith Apples, Orange Zest, Sea Salt, Fennel Pollen and "oil" "Fine" herbs.

"Caramel Sauce"

6 Shallots
8 Cloves Garlic
4 TB Ginger
1 Gallon Chicken Stock
6 Cup Sugar
7 TB Red Wine Vinegar
3/4 Cup Soy Suace
1/2 Cup Dijon Mustard
Reduce by 1/4

Foie Gras

Seared Hudson Valley Foie Gras with Orange and Liqourice. The orange is a reduction of corriander and orange juice. Balsamic Reduction, Sea Salt and Fresh Herbs.

Thanksgiving

Family Meal

Preperation

Next week.

Rye Bread, Caviar and Horseradish
Cauliflower, Crab and Elderberries
Monkfish, Dill and Pumpkin (soup)
Pork, Pistachio, Almond, Liquorice and Lemon

Skirt Steak

Roasted Skirt Steak with Mushrooms and Ginger

Sea Scallops

Seared Sea Scallops with Porcini, Watercress and "Corn"

Baby Beets

Roasted Baby Beet "Salad" with Saint Maure and "Pears" Newest beet salad. The pears are made into air, the goat cheese is warmed slightly and placed between diffrent sliced beets. Reduction of sweet vinegar and beet jus.

Tuna

Pan Seared Tuna with Asparagus, Spinach, Frisee and Cranberries. Very similar to a special we ran last night without the mushrooms or filet. The tapanade of cranberries is made out of cranberries, an assortment of olives, anchovies, jalapeno, maple syrup and ketchup. Finished with olive oil. The tuna is spiced with sesame, caramom and cinammon.

Sea Scallops

The same way, with a bit more attention to details... Some nice duo colored beets along with the meyer lemon puree and fennel seed/rock salt.

Eastern White Cedar

I found this smoker next door and attend to use this for our new salmon dish. Kyle has brought some cedar "planks" from his cabin up in vermont and, hopefully with a bit of brainstorming we will figure out a way to first cold smoke the fish, and finish on the plancha.

Lobster Ravioli

V.I.P.

Sea Scallops

Seared Sea Scallops with Baby Beets and Meyer Lemons. We roasted baby beets, peeled them and placed them on the plate with Meyer lemon puree and a glaze of soy/Maidira reduction.

Mustard/Honey Aoili

2 Eggs
6 TB Rice Wine Vinegar
10 TB Honey
1 1/3 Cup Dijon Mustard
4 Cups Soy Oil
Salt, Pepper, Sugar

New Charcuterie (After)

Ideas (Before)

Steak Carpaccio

Steak Carpaccio with "Parmesan" and Black Truffles. We started with this idea earlier this morning and through out the course of the day were able to end up with something simmilar to our plan. I wanted to use parmesan cheese, but not in the typical shaved form, so instead made the cheese into air using a water infused with parmesan and Lecite. Spiced pine nuts, fleur de sel, shaved black truffles and micro beet to finish.

Halibut

Roasted Halibut with a Stew of Sweet Peppers and Smoked Paprika. Same dish we did last week with a diffrent preperation of the fish.

Sea Scallops

Pan Seared Sea Scallops with Meyer Lemon Puree and Mache. The puree we worked with yesterday, addition of mint oil.

Meyer Lemon

Meyer Lemon Puree, cooked with H2O, Sugar and Champagne Vinegar until soft. Then ran through the vita prep, mounted with extra virgin olive oil and strained.

Crispy Duck

After some time thinking about this dish, I haved ended up with this.

Big Fish

Duck Sous Vide

Orange, Thyme, Cinammon, Star Anise, Fennel Seed. 2 hours at 138 degrees.

Vacuum

This is our new V2840 Vacuum Sealer. We've wanted one of these for a while, to sous vide and "cook" vegetables in a way that doesnt involve loosing all of their flavor/vitamins. I'm allready planning on using this for the new duck dish...

Sweet Potato

Puree of Sweet Potatoes with Vanilla and Cream. This is the beggining of the new duck dish. The potatoes are roasted first with Olive Oil and Spices, peeled then thrown in the Vita Prep with a cream infused with fresh vanilla beans. This is exactly what I had imagined in my sketch, but rather than one, i'll do two for more "volume" or, at least appearance of that. The gastrique is cooling now, which I made from the fresh Pomegranites that came in from California this morning. Tommorow we will start construction...

Sea Scallops

Roasted Sea Scallops with Florida Blue Crab, Lobster and Asian Pears. Crab, Lobster, Carrot Pulp, Shitake, Shallot Oil, Chicken Stock, Salt, Sugar.

Stone Crab

Florida Stone Crab with Mache, Lemon and Mustard.
This is what we used our mustard dressing on today. Florida Crab Claws came in, we mixed them with lemon supreme's, a variety of baby herbs and the dressing made out of Colemans mustard.

Halibut

"Confit" of Halibut with a Stew of Sweet Peppers and Smoked Paprika. The stew of peppers is really known as Piperade, which includes several diffrent varieties/colors of peppers, sweet carmelized onions, garlic and the flesh of tomatoes.

Mustard Sauce

1 TB Colmans Dry Mustard
1 Cup Mayonnaise
2 tsp Worcestershire
1 tsp A-1 Sauce
1/4 cup Cream
Salt