Currently frothing the Parsnip Fondue for tonight. Never quite a simmer but just below an onsen. Frothing allows the soup to slowly gain volume through the addition of air. If it boils – it spoils. It will be airy, light and full of earthy goodness. Accompanied with White Truffles and Rosemary, it is becoming one … Read more
Luncheon 21人 Salt and Pepper Roasted Parsnip Fondue Scented with White Truffles and Rosemary Foam *** Foie Gras Compression Purple Shiso and Spinach Strata Sweet and Sour Gastrique *** Pressed Tofu Curds Perfumed with Grilled Matsutake White Soya and Yuzu Nage *** Chardonnay Poached Nova Scotia Lobster On Braised Fennel Bulbs with Garlic Foam and … Read more
Buffet 10.11.07 30人 Citrus Poached Asparagus Yuzu and White Soya *** Steamed Canadian Chanterelle Custards White Truffle Oil *** Crab Claws and Wasabi Cocktail *** Japanese Greens Toasted Peppercorn Vinaigrette *** Grilled Roots and Shoots Aged Balsamic and Goats Cheese *** Maple Smoked Sockeye Salmon Pickled Shallots and Fried Capers *** Canadian Inspired … Read more
Buffet 09.11.07 60人 Citrus Poached Asparagus Yuzu and White Soya *** Steamed Canadian Chanterelle Custards White Truffle Oil *** Chilled Homemade Tofu Sliced Scallions, Ponzu Jellies *** Grilled Roots and Shoots Aged Balsamic and Goats Cheese *** Maple Smoked Sockeye Salmon Pickled Shallots and Fried Capers *** Canadian Inspired Sushi Salted Cod Roe and … Read more
Mamma pajama! The pickles are so good after only one week, but I think the carrots will need longer due to their density. Donnie Brasco says; “Forget about it eh!”
Not long ago I was in Canada renovating my house with my brother. Memories provide a vivid account of yet another 14-hour shift completed in an apprentices cramped kitchen. Upon a short walk home and dripping with self worth we quickly dove into our work cloths and, at 1am, started gutting the bathroom, living room … Read more
Currently making 4L of persimmon shochu, I added a little rock sugar to take the edge off the rice wine. I’m also slinging together 15kg of Pate Maison Also I refuse to go another season with out some homemade pickles. Grandma, this one is for you.
I’m spoiled. No it’s true. As a young professional (just turned 27) I have worked hard all my life to allow myself the opportunity of putting passion, morals and integrity ahead of the business. Although I am capable of performing the biz angle when necessary . The truth is that I don’t own a restaurant … Read more
Just think of how amazing it is that with in 5 minutes of plating this dish I published it in real time to my website, blog and flickr account. Technology truly meshes with us at every part of our day and in the subtlest ways.
The Stock Market Crashes! Sell, Sell, Sell It seems that restaurants everywhere are unknowingly taking the soul out their foods. With an ever-growing disposable income now growing in the world, new markets rising while others fall. It becomes difficult to find a proper broth, sauce, soup or stock that hasn’t either come from can or … Read more