I started with the idea of glazing fish in a broth made with root beer and sake....
Month: June 2006
Here’s a link to an interview we did with Ratha Tep of Food & Wine magazine on...
So I have been thinking about our onion glass a lot. I looked at it differently this...
There’s a really interesting interview with Anthony Bourdain on Bookslut. If you check it out, take some...
Parsnip Ice Cream, smoked sea trout roe, nasturtium leaves, tart cherries Spruce Scented Pike, green olive-pineapple, fresh...
My thoughts of steak must have really knocked something loose, because this morning I needed to work...
If I write the word steak, what do you think? I am guessing potatoes. Here it is,...
This category has been sorely neglected. We started it because research is such an integral part of...
Does every dish need a sauce, emulsion, foam, vinaigrette, reduction, syrup, essence? Sure, there are plenty of...
Certainly! Here’s the corrected text: “Here is our recipe for parsnip ice cream: – 958g 1/2 and...
