“If at first the idea is not absurd, then there is no hope for it.” — Albert Einstein
**Introduction to Ideas in Food**
**The Creative Process**
“Creativity is more like a quest for understanding.” — Donna Karman
**5 Factors Shaping Creativity in the Kitchen**
1. **Inspiration:** Observing and absorbing the world around you, asking questions, maintaining a sense of wonder.
– Finding answers is easy; finding the right questions is the true challenge.
– Mistakes are just steps along the path to success.
– Understanding history allows us to change the future.
– Finding the hidden links between ideas allows us to build a chain of development.
– Recording ideas allows us to have access to earlier inspirations and use them in the future.
– Exercise your brain by exploring new interests and ideas to keep your mind flexible.
– Allow for the cross-pollination of ideas; we get new perspectives and inspirations when we share ideas with others.
– Cyclical pleasures, enjoy the different seasons of any ingredient/idea and celebrate each new ending and beginning.
– Find balance between science and nature; if you can make them work together, you can do anything.
– Juxtapose flavors, temperatures, textures, aromas so that each dish is a constantly changing experience that engages the diner and keeps them involved and excited in a meal.
– Match disparate ingredients. Don’t be afraid of trying unconventional pairings. You never know what will happen or how good something can be until you try it.
– Understand and identify relationships. Potatoes, tomatoes, peppers, and eggplants are all part of the same family and go well together.
2. **Flexibility:** The ability to change perspectives on a dime. Looking at ideas backward, forward, and upside down. Separation of ego and invention: understanding that you will not necessarily invent the big idea but having the ability to identify it and extrapolate it will be more important than being the person who creates it.
– Sharing ideas leads to new perspectives, which in turn leads to more ideas to be embraced and shared anew.
– Build a repertoire of techniques and ideas. Have confidence in your creations and own them. Just because they may have sprung from someone else’s inspiration doesn’t detract from your own evolution.
– Organize your ideas because it will make it easier to access them and utilize your creativity.
– Choose your goal. Decide what you want to work on or with, and explore it to the best of your ability.
– Water is always available. It can be used to dilute flavor to make it approachable, like a splash in your glass of scotch, or it can be used to change textures, like rehydrating freeze-dried fruit. It’s also important to know when not to use water because you want to add flavor instead of subtract.
– Know when to close the door. Sometimes you’re just wasting time. If a dish isn’t working, know when to walk away and try something completely different.
– Realize that most mysteries are a lack of knowledge.
– Use your subconscious. Pay attention to random thoughts and dreams.
3. **Motivation:** The desire to create must be stronger than the fear of failure. Throwing spaghetti on the wall knowing that you can always clean up the mess later.
– Creativity is an attitude. View life as an explorer looking for opportunities and relationships, pay attention to small details, and occasionally step back to see the big picture.
– Every finish line is also a starting point.
– Know your own taste and establish a clear voice.
– Allow the ingredients to inspire you.
– Pay attention to sensory experiences. Taste and memory are intertwined, and certain textures and flavors resonate with certain populations. Utilize sensations to increase flavor and improve the dining experience.
– Enjoy the moment. Food peaks quickly and then deteriorates.
– Spontaneity is facilitated by constant rehearsal of skill sets. Ability allows for creativity.
– Every “overnight” success is the result of hard work.
– Structure allows for creativity. Having too many options can be paralyzing. Embrace parameters because they can actually allow for more creativity.
4. **Adaptation:** The ability to learn from your mistakes, successes, and all of the bumps in the road along the way.
– Focus your energy. It’s easy to be distracted by ideas and lose your way. Jot down new ideas but always keep the end goal in mind.
– Establish your own set of rules to work by but don’t be afraid to change them if the situation calls for flexibility.
– Many times the smallest detail can affect the overall outcome. Calibration can make a big difference.
– Realize that there is always a right and wrong in cooking, determined by your standards. You choose what is right for you.
– Keep your audience in mind when composing a dish. Nobody cooks in a vacuum.
– Science can be art and vice versa. It all depends on your perspective.
– Realize that the description can be as important as the execution.
– Draw on past experiences and extrapolate.
– Don’t just balance flavors on your tongue, use your nose and balance your aromas.
– Take advantage of your resources and use them whenever you can. They will only make you better.
5. **Refinement (Editing):** Knowing when to say when. Utilizing critical examination to determine when a preparation is at its peak, when a dish is done, when a technique works perfectly and when you need to do more. Being able to trim the fat and sharpen the edges to reveal the hidden treasure to its best advantage.
– Have a clear goal. Focus on delicious and always keep it in the back of your mind.
– Have a sense of urgency to move you forward. Use your energy wisely and don’t spin your wheels if you can avoid it.
– Are your components working together or struggling against one another? Everything on a plate should taste good, eaten alone or together.
– Explore all your options and then narrow them down. Too much is too much.
– Subtlety is underappreciated. Big bold flavors are wonderful but so is finesse.
– Start with the best raw materials available and do your best not to screw them up.
– When using a filter, remember that it produces two sets of ingredients that you can use.
– Trim the fat and remove any extraneous details that simply add noise to the plate.
**Recipe Section:**
**Ice Cream and Caviar**
Understanding Ice Cream
Caviar
– White chocolate-yogurt ice cream, smoked wild char roe, Blis elixir, arugula leaves
– White chocolate-yogurt ice cream
– Smoked wild char roe
– Blis Elixir
– Arugula leaves
– Lemon oil
– Parsnip ice cream with banana jam and sake-infused roe
– Parsnip ice cream
– Parsnip crisps
– Banana jam
– Sake-infused roe
– Toasted farro ice cream, natural Arctic char roe, honey jellies
– Toasted farro ice cream
– Honey vinegar pickled cucumber
– Honey jellies
– Wild Arctic char roe
– Purslane leaves
– Corn and brown butter ice cream, French toast croutons, strawberries, maple-vanilla roe
– Corn and brown butter ice cream
– French toast croutons
– Concentrated strawberries
– Maple-vanilla roe
– Maple vinegar-butter puree
– Peach olive oil ice cream with juniper almonds, almond yogurt, steelhead trout roe
– Peach-olive oil ice cream
– Natural steelhead trout roe
– Compressed peaches
– Juniper almonds
– Almond yogurt
– Peach-olive ribbons
– Anise hyssop leaves
– Apple crisp ice cream with cashew brittle and wild watercress and smoked steelhead trout roe
– Apple crisp ice cream
– Curried cashew brittle
– Wild watercress
– Smoked steelhead trout roe
– Apple syrup
– Yuzu-coconut ice cream, coconut krispies, blood orange marmalade, wild brook trout roe
– Yuzu-coconut ice cream
– Coconut krispies
– Blood orange marmalade
– Wild brook trout roe
– Grilled potato ice cream, Asian pear apple, Mexican oregano, tequila-habanero roe
– Grilled potato ice cream
– Compressed Asian pear apple
– Tequila-habanero roe
– Mexican oregano
**Simply Fried**
**Crispy Textures (The Importance of Contrast)**
– Smoked belly clams with chowder tartar sauce
– Smoked belly clams
– Beer batter
– Lemon crisp filaments
– Chowder tartar sauce
– Quail spring roll with tamarind marmalade, basil
– Quail spring roll
– Tamarind marmalade
– Bush basil leaves
– Shrimp tempura with toasted flour/buckwheat batter with pine needle dipping sauce
– Toasted flours
– Tempura batter
– Pine needle oil
– Pine needle white soy
– Giant sheet of cuttlefish with chorizo puree
– Cuttlefish sheet
– Wheat beer batter
– Chorizo puree
– Chorizo powder
– Malt vinegar-malt syrup puree
– Red ribbon sorrel
– Peekey toe crab tater tots with Waldorf salad garnish
– Peeky toe crab roulades
– Potato chip crumbs
– Waldorf salad condiment
– Reuben fritters with lime pickle-Thousand Island dressing
– Reuben fritters
– Lime pickle-Thousand Island dressing
– Snail spring rolls with wild greens
– Braised snails
– Wild greens
– Infused spring roll wrappers
– Bagna Cauda sauce
– Kimchi crackling
– Red cabbage kimchi
– Crackling base
**Steak Tartare**
Raw and Marinated
Freshness and Simplicity
Vinaigrettes, Pickles, and Chutneys
– Rhubarb-lovage shave ice
– Rhubarb-lovage base
– Olive oil powder
– Fleur de sel
– Cold smoked sea urchin, sudachi brined peanuts, jalapeno, celery leaves
– Sudachi brined peanuts
– Cold smoked sea urchin
– Charred jalapeno vinaigrette
– Celery leaves
– Molasses powder
– Conch salad with papaya, Grenada pepper, parsley and bacon dressing
– Conch salad
– Papaya sheet
– Parsley-bacon dressing
– Grenada pepper puree
– Grenada pepper crisp
– Kampachi with celery, pickled raisins, Benton’s ham
– Celery ribbons
– Pickled golden raisin puree
– Chipped Benton’s ham
– Chipped kampachi
– Horseradish
– Tuna with Comte, sorrel, mint oil, onion syrup
– Tuna slices
– Mint oil
– Onion syrup
– Comte squares
– Sorrel leaves
– Fleur de sel
– Hamachi tartare and carpaccio with bergamot, watermelon: flesh and rind
– Hamachi tartare dressed with Earl Grey jelly
– Earl Grey jelly (Vacuum Extraction)
– Hamachi carpaccio rounds
– Bergamot oil
– Compressed watermelon planks
– Ginger pickled watermelon rind
– Halibut with silver buckle sorrel, apricots, coffee oil and black licorice syrup
– Halibut rectangles
– Tender apricots
– Coffee oil
– Black licorice syrup
– Silver buckle sorrel
– Black licorice powder
– Ono with baby tomato salad, lychee, delphina cilantro, and smoked balsamic
– Minced Ono
– Peeled baby tomatoes
– Tomato marinated lychee
– Smoked balsamic vinegar
– Delphina cilantro
– Shaved scallop with grapefruit-lovage, young radishes, baby radish shoots, maple vinegar
– Maple syrup oil for poaching
– 50 degree poached scallop
– Grapefruit glass
– Grapefruit-yogurt consommé
– Grapefruit-lovage jam
– Lovage syrup
– Shaved young radishes
– Baby radish shoots
– Whipped maple vinegar
**Just Warmed**
**Gentle Heat and Flavor Release**
– 48 degree oyster, morels, pickled ramps, smoked tallow, oyster-ramp bubbles, chive blossoms
– 48 degree oyster
– Pickled ramp rounds
– Smoked tallow
– Roasted morel mushrooms
– Whipped oyster-ramp bubbles
– Chive blossoms
– Smoked kataifi crusted fluke, sweet spruce cream, yuzu bubbles, shaved cepes, smoked soy
– Smoked kataifi
– Fluke
– Sweet spruce pudding
– Yuzu bubbles
– Shaved cepes
– Smoked soy sauce
– Salmon with cardoons, Beaufort, lime pickle-tomato marmalade
– Salmon pave
– Pressure cooked cardoons
– Beaufort shingles
– Lime pickle-tomato marmalade
– Pandan poached octopus, banana pepper vinaigrette, fried hazelnuts, tarragon
– Pandan infusion
– Pandan poached octopus
– Banana pepper vinaigrette
– Fried hazelnuts
– Hazelnut cream
– Tarragon puree
– Smoke infused trout, rhubarb-jalapeno relish, scrambled corn, lamb’s quarters leaves
– Smoke brine
– Trout terrine
– Scrambled corn
– Lamb’s quarters leaves
– Rhubarb-jalapeno relish
– Rhubarb ribbons
– Vanilla bean larded bay scallop, persimmon pudding, Sicilian pistachio puree
– Dried vanilla beans
– Larded bay scallops
– Persimmon pudding
– Sicilian pistachio puree
– Chicory syrup
– Lobster, brandy-Tasmanian pepper sauce, young leeks smoked-prune plum condiment
– Lobster
– Lobster concentrate
– Brandy-black pepper sauce
– Young leeks
– Pickled cattails
– Smoked-plum prune condiment
– Blackened mackerel, Berbere spice, sour honey, parsnip puree and Chinese celery
– Berbere spice
– Marinated mackerel
– Sour honey
– Parsnip puree
– Chinese celery juice
**Soups**
**Pure Comfort**
– Mussel soup with calamari couscous, wild chamomile, hazelnuts, black squid cracker
– Mussel soup
– Calamari couscous
– Whipped wild chamomile
– Candied hazelnuts-bonito soup seasoning
– Black squid cracker
– Turnip and Gruyere soup with pretzel praline
– Turnip-Gruyere soup
– Pretzel praline
– Braised turnip cylinders
– Parsley rounds
– Gruyere shavings
– Green asparagus soup, whipped buttered popcorn, horseradish bacon
– Green asparagus soup
– Horseradish bacon
– Whipped buttered popcorn
– Asparagus bits
– Apple and cheddar soup, apple kimchi, cheddar-tofu
– Cheddar stock
– Apple and cheddar soup
– Apple kimchi
– Cheddar tofu
– Marjoram leaves
– Musk melon soup, broken honeydew, powdered shrimp, prosciutto oil
– Musk melon soup
– Shattered honeydew
– Powdered shrimp
– Prosciutto oil
– Nasturtium leaves
– Zucchini and Pecorino soup, razor clam relish, zucchini ribbon
– Pecorino stock
– Zucchini and Pecorino soup
– Broiled zucchini
– Razor clam relish
– Zucchini ribbon
– Lemon-yogurt powder
– Celery root soup, anise hyssop, coffee ravioli
– Celery root soup
– Coffee pasta dough
– Ravioli filling: muscovado-bitter chocolate (85% Valrhona)
– Coffee ravioli
– Anise hyssop leaves
– Pumpkin bisque, smoked banana, Szechuan marshmallows, pumpkin confit
– Smoked bananas
– Smoked banana consommé
– Whipped smoked banana
– Pumpkin bisque
– Pumpkin confit
– Szechuan marshmallows
**Vegetables**
**Salting and Brining**
– Par-cooking potatoes
– Artichokes and Chartreuse
– Chartreuse broth
– Chartreuse poached artichokes
– Artichoke cube
– Artichoke crumbs
– Chartreuse crispy meringue
– Strawberries, tomatoes, buttermilk burrata, raspberry vinegar
– Buttermilk curd
– Buttermilk burrata
– Violet-scented strawberries
– Allspice peeled tomatoes
– Herbs: basil, nasturtium, mint
– Raspberry vinegar puree
– Olive oil
– Fleur de sel
– Allspice
– Morel mushrooms, vadouvan consommé, goat cheese dumplings
– Vadouvan
– Vadouvan consommé
– Goat cheese dumplings
– Braised morel mushrooms
– Sliced chives
– Broken Beets, Madeira fluid gel, olive crumbs
– Broken beets
– Beet marinade
– Madeira fluid gel
– Alfonso olive crumbs
– Black olive crisp
– Smoked French fries with yuzu kosho ketchup and malt mayonnaise
– 65 degree Celsius poached potatoes
– Smoked par-cooked potatoes
– Yuzu kosho ketchup
– Malt mayonnaise
– White chocolate braised white asparagus with angelica and nasturtium
– White chocolate stock
– White chocolate braised white asparagus
– White asparagus pudding
– Angelica infusion
– Whipped angelica
– Nasturtium leaves and flowers
– Stew of pigeon peas, brown butter sauce, shaved truffles, onsen egg
– Onsen egg
– Brown butter consommé
– Brown butter puree
– Brown butter sauce
– Stew of pigeon peas
– Sliced chives
– Shaved truffles
– Zested Parmigiano Reggiano
– Warm salad of endive, apricots, chanterelles
– Dried apricot stock (lemongrass, ginger, curry leaves)
– Apricot oil
– Poached apricots (rose syrup)
– Apricot puree
– Apricot crisp
– Pressure cooked chanterelle mushrooms
– Braised endive
– Roasted endive
– Sliced tarragon leaves
**Pastas, Grains, and Seeds**
**A Creative Landscape**
– 10 minute grits, whey, chicken fond and Fiore Sardo cheese
– Freshly ground grits
– Whey
– Chicken fond
– Fiore Sardo cheese shavings
– Mozzarella noodles with shiso pesto
– Mozzarella sheets
– Shiso pesto
– Potato dice
– Morcilla
– Morcilla crumbs
– Pumpernickel gnocchi with Ossau-Iraty Vielle, Dijon mustard
– Pumpernickel bread
– Pastrami
– Pumpernickel gnocchi
– Pastrami Bolognese
– Ossau-Iraty Vielle
– Lime pickle agnolotti with roasted langoustine
– Lime pickle pasta dough
– Eggplant tagine filling
– Langoustine spice blend
– Langoustines
– Langoustine concentrate
– Sunflower seed risotto, smoked trout, lemon confit, dill
– Smoked trout
– Sunflower seed risotto
– Pressure cooked garlic puree
– Preserved lemon
– Dill
– 7 Minute Risotto, mitsuba puree, prosciutto, aged gouda
– 65 degree first cooked rice
– Prosciutto oil
– Prosciutto stock (made from rendered skins)
– Mitsuba puree
– Mitsuba sprigs
– Aged gouda: ground and shavings
– Smoked tagliatelle Puttanesca
– Smoked pasta dough
– Puttanesca sauce
– White anchovies
– Nicoise olive stock
– Olive caviar
– Oatmeal carbonara, peas, and a bacon and egg yolk sheet
– Toasted oatmeal stock
– Three oatmeal blend
– Pea puree
– Cooked bacon
– Bacon crumbs
– Egg yolk-bacon base
– Egg yolk-bacon sheet
– Parmigiano Reggiano
– Miso cavatelli, shrimp sheet, Gruyere, olive leaf arugula
– Miso cavatelli
– Shrimp sheet
– Gruyere rectangles
– Olive leaf arugula
– Miso-shrimp sauce
**Slow Cooked Fish**
**Gentle Cooking**
– Brining seafood
– Crusts and toppings for contrast
– Daurade, green tomato chutney, honey-lime syrup dressing, corn bread crust
– Daurade
– Spice mix
– Green tomato chutney
– Cornbread
– Cornbread crust
– Honey-lime dressing
– Lemon sole with onion rings and syrup, epazote
– Lemon sole roulade
– Onion syrup
– Onion puree
– Onion rings
– Epazote crisp
– Epazote leaves
– Trout with a cheddar and fava bean mosaic, Herbes de Provence jelly
– Trout terrine
– Cheddar and fava bean mosaic
– Herbes de Provence jelly
– Fava bean crust
– Turbot steamed over charred pine needles, mastic-soy sauce, sweet and sour potato noodles
– Charred pine needles
– Turbot
– Mastic-soy sauce
– Sweet and sour potato noodles
– Halibut, lardo, and a ragout of clams, bacon and shiso
– Halibut planks
– Shaved lardo
– Three clam ragout
– Bacon puree
– Shiso crust
– Crab tails, orange marmalade, mace, rutabaga filaments, Dijon-dashi
– Cleaned crab tails
– Par-cooked crab tails with almond oil and mace butter
– Rutabaga filaments cooked in orange marmalade
– Dijon dashi
– Orange marmalade glass
– Salmon, peanut-foie gras consommé, golden raisin relish, honshimeji mushrooms
– Brined salmon
– Foie gras-peanut consommé
– Golden raisin relish
– Raisin ribbons
– Pickled honshimeji mushrooms
– Summer savory
– Loup de Mer, cauliflower, almond milk, cardamom-lime leaf
– Cauliflower-almond crust
– Loup de Mer
– Almond milk
– Cauliflower puree/custard
– Cauliflower florets
– Cardamom-lime leaf essence
**Roasted and Sautéed Fish**
**Lacquers and Glazes**
– Black bass, foie gras pot sticker, mango-kanzuri puree, watercress
– Black bass ginger-scallion
– Pot sticker dough
– Foie gras-bass pot sticker filling
– Mango-kanzuri puree
– Watercress
– Marinated skate, goat cheese-eggplant puree, radish sheets
– Paprika-garlic-soy marinade
– Skate blocks
– Eggplant-goat cheese puree
– Radish sheets
– Pear juice and soy glazed black cod, roasted pears, chestnut grits, pickled pepper jelly
– Pear juice
– Star anise-black pepper powder
– Pear-soy glaze
– Black cod
– Pear vinegar roasted pears (shaved and roasted as one block)
– Chestnut grits
– Pickled pepper jelly
– Roast chicken brined and crusted sturgeon, passion fruit-onion relish, spaghetti squash
– Roast chicken brine
– Brined sturgeon
– Blanched chicken skins
– Chicken skin crusted sturgeon
– Passion fruit-onion relish
– Green mango filaments
– Spiced spaghetti squash
– Spaghetti squash-green mango
– Black sesame puree
– Key lime and rosehip glazed striped bass, red wine braised daikon, ginger, scallions
– Key lime and rosehip glaze
– Striped bass
– Red wine braised daikon
– Ginger-scallion topping
– Sautéed soft shell crab, wood sorrel, melon terrine, XO sauce
– Melon terrine
– XO sauce
– Wood sorrel
– Cleaned soft shell crabs
– Branzino, mashed potato tube, herbs and spices
– Twice-cooked potato puree
– Mashed potato tube
– Branzino
– Collection of herbs and spices
– Sauce
– Roasted lobster with four-spice blend, buttermilk consommé and blanket, baby turnips, brittle cashews
– Buttermilk consommé
– Buttermilk blanket
– Buttermilk poached baby turnips
– Lobster preparations
– Lobster sauce
– Four spice blend
– Brittle cashews
**Offal**
**Visceral Foodstuffs**
– Chicken gizzards, truffle-apple sheets, whipped cider
– Cleaned and marinated chicken gizzards
– Braised chicken gizzards
– Truffle-apple sheets
– Whipped cider
– Pickled apple cubes
– Parsley squares
– Chicken livers with grape-mustard sauce and bruschetta condiment
– Cleaned and marinated chicken livers
– Chicken liver terrine
– Grape-mustard sauce
– Pickled shallots
– Bruschetta condiment
– Cumin syrup
– Cocks combs and calamari a la plancha, tzatziki puree, pickled chickpeas, rosemary
– Braised cocks combs
– Calamari ringlets
– Tzatziki puree
– Pickled chickpeas
– Rosemary
– Feta
– Sweetbread bacon, tomolive-membrillo puree, curry leaf spinach
– Sweetbread bacon
– Tomolive-membrillo puree
– Curry leaf spinach
– Garlic sheet
– Foie gras bar, foie gras streusel, preserved cherries, marjoram, mole salt
– Cured foie gras
– Foie gras puree
– Foie gras aero bar
– Foie gras-corn streusel
– Preserved cherries
– Diced marjoram
– Mole salt
– Foie gras lardo, plums, caraway-allspice bread
– Foie gras lardo
– Plum jelly
– Plum jelly compote
– Smashed plums
– Caraway-allspice quick bread
– Pig’s trotter stuffed with razor clams, black beans, roasted garlic, cilantro
– Brined pig’s trotters
– Steamed razor clams
– Pressure roasted garlic
– Roasted garlic ribbons
– Boned and braised pigs trotter
– Braised black beans
– Cilantro condiment
– Shaved pig’s head with bacon-jalapeño sauce, tamarillo chutney
– Brined pig’s head
– Boned and braised pig’s head
– Shaved pig’s head
– Bacon-jalapeño dressing
– Tamarillo chutney
**Slow Cooked Meats**
**Wet and Dry Marinades**
– Jerk spiced lamb neck, whipped yogurt, red and green papaya
– Brined lamb neck
– Boned and rolled lamb neck
– Jerk braised lamb neck
– Sweet and sour green papaya
– Red papaya-piquillo pepper puree/gel
– Red papaya squares
– Dried and ground papaya seeds
– Whipped yogurt
– Smoked veal cheeks, stew of tomatoes, garlic whistle sauce, lemon tapenade
– Smoked and braised veal cheeks
– Lemons preserved in olive brine
– Lemon tapenade
– Garlic whistle sauce
– Stewed tomatoes
– Pork belly, avocado mosaic, watermelon, ginger-espresso sauce
– Coffee-chipotle brine for pork belly
– Braised pork belly
– Compressed watermelon
– Avocado mosaic
– Candied ginger-espresso sauce
– Lamb belly, basil-mint tortellini, fermented vadouvan
– Brined lamb belly
– Layered lamb belly
– Fermented vadouvan pasta dough
– Basil-mint ricotta filing
– 15 herb tortellini
– Coconut-pecorino-lime sauce
– Red miso and root beer braised short ribs, tamarind fluid gel, potato-apple
– Red miso-root beer brine
– Rolled short ribs
– Tamarind-root beer fluid gel
– Potato-apple thin gratin
– Beef cheeks, black radish, Dr. Pepper consommé and relish, maitake mushrooms
– Beef cheek brine
– Dr. Pepper consommé
– Dr. Pepper relish
– Braised beef cheeks
– Pressed maitake mushrooms
– Veal neck, stew of barley, country ham, and Tuscan kale
– Brined and braised veal neck
– Country ham-preserved lemon stock
– Pressure cooked barley
– Braised Tuscan kale
– Country ham, date cucumber chutney
– Sliced chives
– Duck confit, cranberry-horseradish, malted walnuts
– Boned duck legs
– Blanched duck skins
– Boned duck leg terrine with skin crust
– Pickled cranberries
– Cranberry-horseradish puree
– Malted walnuts
**Roasted and Seared Meats**
**Cast Iron Cooking**
– Bacon brined sirloin, vegetable ragout, balsamic vinegar, bone marrow dumplings
– Bacon brine
– Cleaned sirloin
– Balsamic vinegar consommé
– Bone marrow dumpling
– Vegetable ragout
– Suckling pig, rhubarb, chermoula, white polenta
– 10-12 pound suckling pig boned and pressed
– Confit of suckling pig
– Rhubarb puree
– Chermoula poached rhubarb
– White polenta
– Chicory syrup
– Anchovy rubbed veal skirt steak
– Cleaned, rubbed and pressed veal skirt steaks
– Anchovy-herb butter
– Stewed peppers and onions: lime leaf, cardamom, tamarind, allspice, ginger
– Green sauce: cilantro, lime zest, garlic, onion, parsley
– Duck, smoked oyster-lemongrass sauce, sea beans, salsify
– Sherry brined duck breast
– Blanched and pressed duck skins
– Shaved duck skin crisps
– Oyster-lemongrass sauce
– Sherry jelly
– Jellied oyster round
– Sea bean crumbs
– Braised salsify
– Sea bean crusted salsify
– Feta brined lamb loin with Greek salad condiments
– Wheat beer and feta brine
– Cleaned lamb loin
– Cucumber noodles
– Feta crème fraîche
– Minced Greek olives
– Oregano puree
– Brunoise pickled red onion
– Brunoise pickled red pepper
– Bubbles of red wine vinaigrette
– Squab, balsamic seaweed, smoked hollandaise, broken carrots
– Squab
– Balsamic seaweed salad
– Smoked hollandaise sauce
– Broken carrots
– Carrot glaze
– Date chips (preserved lemon)
**Rib Eye in Three Services:**
– Poached with nut dashi, tea smoked with a foie gras sheet, roasted with ranch flavored potato gnocchi
– Rib eye broken down into its parts
– Buttered pecan dashi
– Poached ribeye
– Treacle pudding
– Charred eggplant
– Smoked tallow
– Foie gras sheet
– Smoked rib eye, tea blend for smoking
– Sautéed watercress
– Persimmon puree
– Ranch flavored potato gnocchi
– Seasoning peppers
– Roasted rib eye cap
**Cheese**
**Textures and Flavors of Milk**
– Ricotta in a honey skin, clear whey, figs
– Aromatic ricotta
– Whey consommé
– Whipped whey
– Honey-pectin bath
– Shaved figs (figs pressed into cylinder, frozen and shaved on a slicer)
– Dried fig-long pepper powder
– Cabot Cloth Bound Cheddar, apple sorbet, cinnamon-buckwheat crepes
– Buckwheat crepes
– Apple sorbet
– Cinnamon infused apple cylinder
– Apple butter
– Apple glass
– Shaved cheddar
– Mozzarella chawan mushi, basil, tomato water, juniper-lime leaf oil
– Mozzarella chawan mushi base
– Aromatic tomato water
– Basil leaves
– Juniper-lime leaf oil
– Balsamic jelly
– Tomato jelly
– Red Hawk Powder, sauvignon blanc jelly, mostarda pound cake
– Buddha’s hand mostarda
– Strawberry mostarda
– Sauvignon blanc jelly
– Mostarda pound cake
– Red hawk powder
– Rogue River Oregonzola, candied grapefruit, smoked tomato jam, borage
– Candied grapefruit rinds
– Smoked tomato jam
– Borage leaves
– Rogue River Oregonzola
– Sally Jackson Goat cheese, quince, membrillo crisps, bee pollen, grains of paradise
– Braised quince
– Quince jam
– Membrillo crisps
– Bee pollen-grains of paradise spice mix
– Sally Jackson goat cheese
– Lemon thyme
– Mosaic of Colorouge, red grapes, smoked Dr. Pepper, arugula
– Port stained red grapes cubes
– Smoked Dr. Pepper syrup
– Mosaic of Colorouge
– Arugula leaves
– Vermont Shepherd cheese, prunes, pink peppercorn syrup
– Vermont Shepherd cheese
– Prunes in Armagnac
– Prune-Armagnac steamed pudding
– Pink peppercorn syrup
**Transitions**
**Easing From Savory to Sweet**
– Grapefruit-elderflower curd, buttered toast
– Petite beurre of toast
– Ruby grapefruit-elderflower curd
– Whiskey-maple bubbles
– Tied Meyer Lemon Meringue Pie
– Lemon custard base
– Fluid meringue
– Diced pie crust
– Raspberries, eucalyptus sorbet, whipped gingersnaps
– Fresh raspberries
– Raspberry drupelets
– Eucalyptus syrup
– Eucalyptus sorbet
– Gingersnaps
– Gingersnap broth
– Whipped gingersnaps
– Sour cream orb, blackberries, lilac sorbet
– Blackberry gel
– Frozen puree of blackberry gel as sticks (use straws to set)
– Preserved blackberries
– Lilac sorbet
– Sour cream orb
– Screwpine pudding with pineapple sorbet
– Pineapple sorbet
– Pineapple relish
– Screwpine pudding
– Screwpine shortbread
– Lime syrup
– Cranberry financiers, grains of paradise ice cream, caramel salt
– Cranberry caramel
– Cranberry infused cranberries
– Cranberry financier
– Grains of paradise ice cream
– Caramel salt
– Yuzu sorbet, whipped wheat beer, malted crumble
– Yuzu sorbet
– Whipped wheat beer
– Malted crumble
– Murray River pink salt
– Mango compote with nutmeg custard
– Shaved mango
– Mango compote
– Mango puree
– Crispy mango
– Nutmeg custard
– Sauternes and balsamic gum drops
– Sauternes gum drops
– Balsamic gum drops
**Dessert**
**The Finishing Touch**
– Dark chocolate and peppermint
– Flexible thin mint shortbread
– Mint crisps
– Peppermint genoise
– White coffee ice cream
– Chocolate syrup
– Banana bread pudding with pistachio ice cream
– Banana bread
– Banana pudding
– Banana crisps
– Pistachio gelato
– Pistachio puree
– Coconut cream, blueberries, toasted coconut crisps
– Sliced coconut cream
– Blueberry sphere
– Blueberry puree
– Infused blueberries
– Coconut crisps
– Basil leaves
– Peach pie and jasmine ice cream
– Compressed peaches
– Peach puree
– Peach custard
– Pie crust
– Jasmine ice cream
– White miso cake, brown butter ice cream, Bing cherry and olive compote
– White miso cake
– Brown butter ice cream
– Bing cherry-olive compote
– Cherry jelly
– Olive jelly
– Strawberry cake, smoked pecan praline ice cream
– Sour strawberries
– Strawberry juice
– Strawberry cake
– Smoked pecans
– Smoked pecan-praline ice cream
– Rhubarb streusel
– Caramelized white chocolate pudding, passion fruit, sorrel
– Pressure cooked caramelized white chocolate
– Caramelized white chocolate pudding pearls
– Passion fruit pearls
– Sorrel ice cream
– Candied sorrel leaves
– Chocolate rubble with sour cherries and malt
– Sliced chocolate
– Chocolate rubble
– Malt yogurt
– Malt bubbles
– Sour cherry jelly
– Peeled and marinated sour cherries
– Cherry wood balsamic vinegar
**Menus**
**Glossary**
**Sources**
**Index**
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
About the Author
