A Glimpse

– Espresso beurre monte
– BBQ pudding enriched with foie fat
– Does powdered buttermilk curdle?
– Spruce candy cane
– Schmaltz brioche
– Yellow tomato soup with cilantro soda
– Lamb salad like ham salad or deviled lamb
– Cinnamon toast croissant
– Chipped lamb
– Powdered goat milk in ice cream
– Dark roasted sunflower seeds as cake base
– Feta crusted lamb loin with Activa
– Smoked bagels
– Bone marrow and tomato fondue
– Is bone marrow a flavor or just a texture
– Cheese oils: smoked cheddar, blue cheese
– Do vegetables cook faster under vacuum conditions
– Cardoon soup
– Nut chips like potato chips or Pringles, how would you make
– Seared feta: use in soup, as a part of shrimp or other dish
– Smoked pizza dough
– Fold anchovies into pizza dough
– Raisin glazed bacon
– Ranch bread
– Hollandaise bread
– Warm ranch sauce
– Plantain and banana Parisian scoops
– Pecan slices
– Use red wine and roast chicken jus to make lobster stock
– Try extruding twice cooked potato gnocchi instead of rolling
– Huitlacoche bread
– Carbonara brioche
– Stuffing sauce
– Brown butter brioche
– Mole pumpernickel
– Sausage stuffing bread
– Bacon-tender hazelnut ragout
– Hazelnuts cooked in clam water
– Smoked snapper perhaps with carbonara consommé
– Grapefruit miso
– Malt glazed fish
– Beer, specifically Guinness or another flavored spaetzle
– Smoked kampachi into kampachi bacon
– Avocado-black truffle: mosaic, zest, roasted
– Avocado and foie gras terrine
– Flexible avocado with pectin