Lime-mint sorbet, candied kumquats, mint syrup
Not What It Appears To Be
Some things just don't look like part of the food world. The first photo looks like a sea creature that was discovered deep into the Mariana Trench. The second picture appears to be a hybrid corn, perhaps chocolate corn on the cob?
Candied Pineapple
"Torchon" of Chocolate Coated Cocoa Puffs
Candied Pineapple
"Torchon" of Chocolate Coated Cocoa Puffs
The Savory Side of Sweet
My fascination with injecting traditional savory ingredients into desserts has led to some interesting experiments.
Applewood Smoked Bacon Praline
Watch out ice cream here we come...
Popcorn Cake
This was made with buttered popcorn milled down to a flour consistency.
Applewood Smoked Bacon Praline
Watch out ice cream here we come...
Popcorn Cake
This was made with buttered popcorn milled down to a flour consistency.
Ice Cream Machine
Last week our Italian ice cream maker arrived and we immediately put it to use. The initial flavors we made were, macadamia praline, roasted carrot & ginger, pineapple-buttermilk sherbet, blueberry pie, mint-lime sorbet, and of course vanilla.
Dos Brisas
We don't do very many 2nd party posts but we thought this was notable. A friend of mine, Mike Hizney, ate at Dos Brisas and shot these pictures. Thanks Mike.
Here's a little backround on Dos Brisas:
Jason Robinson, executive chef at The Inn at Dos Brisas, was raised in Southern California, where he was exposed to a style of cooking that fused unique Asian culture and traditional American influences to create a flavorful masterpiece.
From early on, Robinson knew he enjoyed creating food to please his friends and family. Taking advice from his father, Robinson decided to make sure he would like working in a professional kitchen and applied for the job as a prep cook at Fog City Diner, Las Vegas, where his sister was a hostess. Robinson didn't just like it, he loved it and his professional career was born.
After two years in Las Vegas, Robinson moved to Chicago to assist with the opening of Fog City Diner in the Windy City. Four years later, Robinson began a serious culinary study under the tutelage of star chef, Rick Tramanto at Tru in Chicago.
After 5 years of working at Tru, to which he eventually became the chef de cuisine, Robinson's cooking evolved to the point that he became chef at Goodfellows in Minneapolis in the summer of 2004. He stayed at this world-class restaurant until it closed its doors after nearly two decades of service.
Dos Brisas Herbs & Truffle Sunburst Garden Tomato, Mascarpone
Ahi Tuna Sashimi, Garden Cucumber, Ginger Tobiko Housemade Chile Oil, Ponzu Drizzle
Grilled Fresh Sardines, Tiny Tomato & Watercress Salad, Parmesan, Olive Dressing
Seared Cage Free Hudson Valley Foie Gras, Organic Peaches, Berry Gastrique
DOS Brisas Organic White Tomato Soup
Roasted Scallop, Organic Spinach Puree & Fried Ipswich Clam, Lemon Essence
Texas Wagyu Beef Filet, Garden Bush Beans, Caramelized DOS Brisas Onions, Beef Jus
Dos Brisas Housemade Pyramid Aged Goat Cheese, Garden Figs, Vanilla Syrup
Dos Brisas Organic Carrot Cake, Roasted Carrot Ice Cream, Carrot Reduction
Chocolates
Coffee Service
Here's a little backround on Dos Brisas:
Jason Robinson, executive chef at The Inn at Dos Brisas, was raised in Southern California, where he was exposed to a style of cooking that fused unique Asian culture and traditional American influences to create a flavorful masterpiece.
From early on, Robinson knew he enjoyed creating food to please his friends and family. Taking advice from his father, Robinson decided to make sure he would like working in a professional kitchen and applied for the job as a prep cook at Fog City Diner, Las Vegas, where his sister was a hostess. Robinson didn't just like it, he loved it and his professional career was born.
After two years in Las Vegas, Robinson moved to Chicago to assist with the opening of Fog City Diner in the Windy City. Four years later, Robinson began a serious culinary study under the tutelage of star chef, Rick Tramanto at Tru in Chicago.
After 5 years of working at Tru, to which he eventually became the chef de cuisine, Robinson's cooking evolved to the point that he became chef at Goodfellows in Minneapolis in the summer of 2004. He stayed at this world-class restaurant until it closed its doors after nearly two decades of service.
Dos Brisas Herbs & Truffle Sunburst Garden Tomato, Mascarpone
Ahi Tuna Sashimi, Garden Cucumber, Ginger Tobiko Housemade Chile Oil, Ponzu Drizzle
Grilled Fresh Sardines, Tiny Tomato & Watercress Salad, Parmesan, Olive Dressing
Seared Cage Free Hudson Valley Foie Gras, Organic Peaches, Berry Gastrique
DOS Brisas Organic White Tomato Soup
Roasted Scallop, Organic Spinach Puree & Fried Ipswich Clam, Lemon Essence
Texas Wagyu Beef Filet, Garden Bush Beans, Caramelized DOS Brisas Onions, Beef Jus
Dos Brisas Housemade Pyramid Aged Goat Cheese, Garden Figs, Vanilla Syrup
Dos Brisas Organic Carrot Cake, Roasted Carrot Ice Cream, Carrot Reduction
Chocolates
Coffee Service
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