I love how I'm still learning new ways of preparing really basic cuisine from just about anyone. That's the great thing about classics like lasagna--everybody loves it, and everybody has their own personal take on it.
Viewing entries tagged
food
Just remember these two phrases : 'eigo no menyu arimasu wa?' and 'osusume wa nandesuka?' which mean 'do you have an English menu?' and 'what do you recommend?' respectively.
Here's a throwback to a Chef's Table Thanksgiving we did in 2012.
Shane Alholm is one of our newest team members. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.
This week we embraced the fall season's color and flavors.
Photography credit : therynearsons.blogspot.com
In Japan during autumn, maple leaves that have been preserved in salt for a year, are tempura battered and fried as a seasonal snack.
Every summer, the kitchen team participates in sending off our interns with a very special gathering and dinner. This year, the theme was grad night. We were asked to do some portable familiar foods, and fancy it up a little. Here's our contribution:
Nihonryori RyuGin, No. 33 on the San Pellogrino World's 50 Best Restaurants list, is headed by bad ass kaiseki chef Seiji Yamamoto.
My current favorite comfort food from the Mom : crispy school prawns.
School prawns are small shrimp with sweet flesh and a very thin shell that crisps up very nicely when fried or sauteed.
I really respect David Chang, and the Momofuku brand, or more appropriately--empire--that he's built. His cookbook is one of the most approachable I've read, and is accessible to anyone even remotely interested in eating.
Joe's Shanghai was good! Not as good as Din Tai Fung, or Mei in Montreal (which is my favorite), but it's up there.
My Pastry Chef, and good friend, Jenna Ricks and her husband, John, throw an annual pig roast every year during Labor Day weekend.
This is the ultimate burger. For an 8 oz. burger, it's the lighest, heaviest burger you'll ever eat. This is due to the a technique pioneered by Heston Blumenthal of Fat Duck fame. This is how we do our version.
Ubuntu is closed now, but I never posted these pictures, so here you go.
Stumbled on upon this at Chasing Delicious. Ironically, I was looking for a reference for fregula, and this contains just about every pasta--except for fregula. Anyway, this poster is nice to have handy. Head over to the site directly for more info and history about pasta.
I've been following the guys at Nordic Food Lab for about a year now. They work closely with Noma in research and menu development, and they've been working on some pretty radical stuff.
A look into the kitchen operations of one of the greatest Chefs of our time, Thomas Keller, of the French Laundry.
When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.
While the bar was preparing our drinks, we were served the dessert course, which was an assault on all the senses. Each one consisting of only one or two bites.