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Saturday, November 19, 2011

Autism Speaks

Shortly, I will write a post about this event. I just wanted to get the pictures on my blog asap for everyone to see. If you have any questions or comments, do not be afraid to ask.







Shrimp, Citrus Variations, Compressed Cucumber


Broccoli Soup, Chorizo, Cheddar Crisp, Truffle Oil


Roasted and Raw Heirloom Beets, Bonne Bouche, Crispy Parsnip, Orange, Micro Arugula


Taro Root Encrusted Salmon, Soy Caramel, Pickled Shitakes, Sunchoke Puree, Haricot Vert, Sesame


Roasted Duck, Spaetzle, Brussels, Compressed Pear, Watermelon Radish


Caramelized Chocolate Cake, Coconut Ice Cream, Roasted Pineapple, Strawberry Marscapone, Basil, Chocolate Crumbs, Dehydrated Pineapple Core, Poprocks

Monday, October 17, 2011

Autism Speaks Event at Uproot




I would like to invite everyone to this wonderful dinner for a great cause. Please make reservations with Uproot Restaurant. Thanks in advance to anyone who attends!

Wednesday, September 21, 2011

The Versatile Blog Award



It turns out back on June 24th I was recognized with "The Versatile Blogger Award" by Artisan at Home, who has a great blog. This means a lot to know that people actually read my blog. 

Thanks Christian!

Tuesday, September 20, 2011

Draft Menu Take 2

Passed Food:

Broccoli Soup, Cheddar Crisp
Shrimp, Citrus, Cucumber, Grilled Jalapeno (On Toasted Baguette)
Crispy Flat Bread, Caramelized Onion, Parmesan, Ricotta, Lemon
Steamed Buns, Pork Belly, Cucumber, Carrot


1st Course

Roasted and Raw Beets, Orange, Yogurt, Tarragon, Crispy Parsnip

Or

Butter Poached Oyster, Celery Root Puree, Pickled Celery, Celery Leaf Pesto

2nd Course

Fresh Ravioli, Lemon Thyme Ricotta, Chorizo, Confit Cherry Tomato, Sherry Reduction, Micro Arugula

Or

Rutabaga Soup, Confit Chicken Leg, Curry, Pickled Turnips

3rd Course

Seared Scallops, Jerusalem Artichoke Puree, Seared Maitake and Shitake Mushrooms, Tart Apple, Lemon Confit

Or

Seared Duck Breast, Crispy Brussels Sprouts, Compressed Pear and Brussels Sprout Leaf Salad, Pear and Duck Jus

4th Course

Braised Lamb Neck, Wilted Swiss Chard, Pickled Swiss Chard Stem, Grits

Or

Grilled Hanger Steak, Soy, Lime, Whiskey, Seared Bock Choy, Jicama Salad

5th Course

Apple Ice Cream, Dry Caramel, Spiced Peanuts, Peanut Butter Tuile

6th Course

Caramelized White Chocolate Cake, Salted Dark Chocolate Crumbs, Pineapple Sorbet, Thai Basil, Coconut Ganache

This is where the event is being held!

Monday, September 19, 2011

Draft Menu for Autism Speaks Event

Passed Food:

Broccoli Soup, Cheddar Crisp
Shrimp, Citrus, Cucumber, Grilled Jalapeno (On Toasted Baguette)
Wild Mushroom Arancini, White Truffle Aioli
Crispy Flat Bread, Caramelized Onion, Parmesan, Ricotta, Lemon
Steamed Buns, Pork Belly, Cucumber, Carrot, Lime


1st Course

Roasted and Raw Beets, Orange, Yogurt, Tarragon, Crispy Parsnip

Or

Butter Poached Oyster, Celery Root Puree, Pickled Celery, Celery Leaf Pesto

2nd Course

Fresh Ravioli, Lemon Thyme Ricotta, Chorizo, Confit Cherry Tomato, Sherry Reduction, Micro Arugula

Or

Rutabaga Soup, Curry, Mascarpone, Slow Roasted Rutabaga

3rd Course

Grilled Quail, Concord Grape and Red Wine Reduction, Confit Salsify, Pickled Grapes

Or

Pan-Seared Chicken Breast, Confit Leg, Morcilla Sausage, Potato Puree, Crispy Brussels Sprouts, BĂ©arnaise

4th Course

Braised Lamb Neck, Wilted Swiss Chard, Pickled Swiss Chard Stem, Grits

Or

Grilled Hanger Steak, Soy, Lime, Whiskey, Seared Bock Choy, Jicama Salad

5th Course

Apple Ice Cream, Dry Caramel, Spiced Peanuts, Peanut Butter Tuile

6th Course

Caramelized White Chocolate Cake, Salted Dark Chocolate Crumbs, Pineapple Sorbet, Toasted Coconut, Coconut Ganache




What are your thoughts? I will post how I will make these dishes shortly.


Uproot

Sunday, September 18, 2011

Sorry

I am sorry that I have not posted in a long time. I have been very occupied with school and work. Also, I am planning an event at Uproot Restaurant on November 15th for Autism Speaks. When it officially gets announced to the public I will talk more about it on my blog.

Thursday, August 25, 2011

Amouse Bouche

The amouse bouche, sometimes referred to as a gift from the chef, is typically a one bite complimentary first course that awakens your palette and sets the tone for the upcoming meal. A couple of weeks ago I confronted my Chef at Uproot Restaurant and asked him if I could make the amouse bouche for the evening. He gave me the green light and my creative juices started to flow. I was handed over jumbo lump crab meat to use as the main component for my plate. Right as I received the crab meat I noticed one of the cooks fabricating chicken, which sparked my idea for the amouse: Crab and Corn Salad dressed with a "Ranch Aioli", confit cherry tomato, crispy chicken skin, and pickled snap peas.

First, I made the ranch aioli by adding 2 cloves of minced garlic, lemon juice, and 3 egg yolks to a robot coute. I blended that mixture together and slowly added canola oil until a perfect emulsion was formed. Next, I mixed the aioli with sour cream, a little milk, and a ranch spice blend that I learned from the Ideas in Food Cookbook. Finally, I added lemon zest, some more lemon juice, and more salt to the dressing until it was just right.

Now it was time for the cherry tomatoes and snap peas. A quick trick I learned for peeling cherry tomatoes is to fry them for 10-20 seconds and then quickly dump then in ice water. The skin peels right off with great ease and efficiency. Then, I mixed the peeled and halved tomatoes with lemon zest, garlic, shallots, thyme, olive oil, and salt. I roasted the sweet beauties in a 400 degree oven for about 15 minutes until the garlic and shallots were browned. Simultaneously, I blanched and shocked the snap peas and then later on split them so the peas revealed themselves. Ultimately, I marinated the snap peas in lemon, salt, and a little olive oil.

Everyone knows the best part about chicken is the crispy skin. Rich, flavorful, and crisp - when prepared right it will never fail to please. To begin with, I made a cure for the skin, which consisted of salt, sugar, pepper, thyme, lemon zest, and some hard spices. I did not have much time so I only cured the skin for a couple hours and then rinsed and dried it. The next step was to cook the chicken skin in 180 degree duck fat for about one hour. Later, to order, I would fry the pieces of chicken skin. It was cool to watch the skin fry because they would puff up like chicharones.

I plated an amouse for the chef to try and he loved it, which made me feel great. In the center of the plate went a piece of dressed crab and some corn kernels. Then, to the right went a cherry tomato, and to the left when a snap pea. The finishing touch was the crispy skin that was arranged on top. There were many very positive comments from the customers on my amouse, some people even asked for seconds! 

Sorry for the bad picture, it actually looked really good



Sunday, July 10, 2011

Costa Rica

Tomorrow, at the dreadful hour of 3 AM, I will be on my way to Costa Rica. If anyone has been there what are some must try foods?

Friday, July 1, 2011

30 Under 30: Futurist Foodies

Incredibly honored and humbled to be recognized in Splash Magazine's article, "30 Under 30: Futurist Foodies". To be mentioned in the same category alongside chefs like Kevin Gillespie and Christina Tosi, really makes me feel out of my league......because I am. If you want check out the article here.

Monday, June 20, 2011

Social Eatz Ribs

A while back I had lunch at Angelo Sosa's Restaurant, Social Eatz. I did not eat enough food to give a full review, but I felt I had to mention something about the delicious ribs that I enjoyed. Honestly, they were perfect; except for the fact that you only got three per order....

Chef Angelo Sosa, first pressure cooks his ribs so that the meat completely falls of the bone. Then, the ribs are braised in Angelo Sosa's rendition of a barbecue sauce that is enriched with pineapple juice. Ultimately, the ribs are fully lacquered with this sauce and served.

Biting into the mouth-watering meat, licking the sauce of your fingers, it hightens your day. The rich and opulent ribs are cut by the refreshingly tart pineapple flavor. Purely divine.






Monday, June 13, 2011

A Matter of Taste

Tonight at 9 P.M., "A Matter of Taste" is being premiered on HBO. If you are truly passionate about food, this documentary is for you. It takes you through the life of Paul Liebrandt, who is the avante-garde chef at Corton. For more information click here.


Tuesday, June 7, 2011

Pan Roasted Duck Breast, Shaved Asparagus, Carbonated Golden Raspberry, Radish, Summer Truffle

Scored Duck Breast Seasoned with Salt and Pepper


Shaved Asparagus and Thinly Sliced Radish

Carbonated Golden Raspberries

Plated Dish (Which should be brighter....Oh Well)

The direction behind the dish was to balance out the fatty duck with light and acidic counterparts. Citrus is typically paired with duck, but I opted for something new and different with the golden raspberry. By carbonating the berry it became extremely refreshing.

After I cooked the duck there was residual fat left over that I used to toast some shredded bread. These were awesome, the flavor of the duck really came through.

Next, I made a quick vinaigrette by juicing golden raspberries and mixing that with some lemon juice, salt, pepper, and a little duck fat.

I was really happy with the final plate. Aesthetically, there were different colors and shapes that really made the plate pop. The different textures were exciting and the fat was balanced out well by the acid.