Scallops with Lapsang Souchong Infused Cream, Carrot Puree, Radish, Chili Tuile
Tender and sweet scallops pair well with a smoky and rich sauce flavored with…
Scallops with Lapsang Souchong Infused Cream, Carrot Puree, Radish, Chili Tuile
Tender and sweet scallops pair well with a smoky and rich sauce flavored with…
Caramelized Onions
Caramelized onions are a delicious way to add flavor to everything from burgers to soups and stews. They are not particularly hard to…
Shio Koji Marinated Salmon with Asparagus, Mushrooms, and Sunflower Shoots
This must marinate overnight so start it the day before. Other than that, it’s a…
Dessert Tartare (Compressed Watermelon with Passion Fruit Sphere, Basil, Lemon Cream Sauce, and Basil Oil)
Compressed watermelon (or really any fruit) intensifies its flavor and…
Blueberry Jam Filled Goat Cheese Balls
These are a fun appetizer and make a great addition to a spring charcuterie plate. Homemade blueberry jam is…
Vanilla White Chocolate Namelaka with Raspberry Coulis and Chocolate Tuile
Namelaka is a creamy set custard and this one is flavored with vanilla bean and…
Salmon Mosaic in Yuzu Kosho Dashi
Tender salmon is coated in powdered seaweed for fun appearance and shaped into a roulade before being served in…
Cranberry Sorbet
Sweet and tangy cranberry in sorbet form makes for a nice low carb and low fat dessert for the holidays. I like to…
Strawberry Sorbet with Elderflower Veil, Passion Fruit Sauce, and Fig Leaf Powder
Fig leaves taste mildly of coconut with a grassy and bittersweet finish and…
Coq au Vin
This classic French chicken dish features a rich and robust wine sauce packed with mushrooms, onions, and bacon. Searing the chicken skin…