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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.