where the image is meant to titillate and inspire the cook
the black course: negra modelo beer braised beef short rib with chile de arbol wrapped in a grape leaf with oaxacan black mole sauce black mission figs, shiitake mushrooms crispy grape leaf chip, sesame ash, black sesame seed, cacao nibs Of the seven courses we served at our fundraiser dinner, the black course is my … Continue reading “For Your Next Party: The Black Course”
the yellow course: colossal shrimp & littleneck clams sherry brandy lobster sauce with corn, tarragon, parsley toasted baguette Now here’s another dish from our fundraiser dinner held last weekend. Shrimp and clams in the bright yellow broth make a stunning presentation, while sherry, brandy and tarragon give it unique flavors. This course is terrific for … Continue reading “For Your Next Party: The Shellfish Course”
stuffed piquillo peppers/ goat cheese/ mushrooms Las Vegas On this night we sat at the bar at Julian Serrano in the Aria Resort & Casino. Color, food, people, energy! Serrano wanted his eponymous restaurant to offer flexibility and comfort to all guests; from a quick bite to a long meal, small bites to larger portions, … Continue reading “tapas & sherry @ julian serrano”
Vanilla Bean Panna Cotta Pomegranate Syrup Pomegranate Seeds Mint Sprig Sunken City Supper Club Menu SUNKEN CITY SUPPER CLUB October 16th Menu “THE BEST OF FALL” Appetizers Polenta Cakes with Cambozola and Shrimp, Roasted Chile Oil Date Bacon Bundles Pea Crostini Two Ways: With Prosciutto or Pears Soup Oysters Rockefeller Soup Salad Grilled Squash, Wild … Continue reading “Vanilla Bean Panna Cotta with Pomegranate”
The Whole Foie Gras – presented on a platter to the table… …taken back to the kitchen and served thusly! Per Se, New York City Foie Gras ‘en torchon’ with Wasabi Crisp Muscat, Cardamon, and Chenin Blanc Syrup Alex, Las Vegas Foie Gras Seared with Cherries and Cassia Gastrique Water Grill, Los Angeles Ahi Tuna … Continue reading “Foie Gras”