Tastes and flavors dictate most of what we do. However, it is essential for us to listen...
Month: August 2005
Chicken Gnocchi preserved Périgord black truffle, smoked cashew milk, French horn mushrooms Sautéed Langoustines petite okra, passion...
I began the disassembly of the pig. I set the hams aside to be whole roasted. The...
This is the Langoustine Menu created by our other cooking class. Thanks again to our guest chefs...
Pork is the new black; actually, dissecting and utilizing every porcine product from a heritage breed of...
I am lucky to have friends who read what we write. I am even luckier that they...
We’ve had some new things to post but little time to do it. Here’s last night’s menu,...
This afternoon we had another one of our improvisational cooking classes. The great results come from the...
I have been waiting for two important ingredients: wood and cashews. After I smoked peanuts, I opened...
As I mentioned previously, Heston Blumenthal has an incredible, though time-consuming, method for making potato puree. Again,...
