Mantra

One of our pastry cooks left this quote for us to find this morning. Only four little words, but especially meaningful. Everyday is a new opportunity to push ourselves to accomplish more than the day before. Some days are amazing, some are better than others, and some...

The Fruit of Love

Did you know that quince have historically been associated with love, fertility and marriage? I wasn’t aware of this fruit’s rich lineage until recently, when I was preparing a Quince Tarte Tatin with a variety called “Smyrna” Quince. As I...

Accidental Innovators, The Tarte Tatin

Once in a blue moon, when we make recipe errors or technical mistakes in the kitchen, “happy accidents” result. Often, we overhear our cooks trying to imagine how marshmallows or buttercream came into existence – what poor nervous commis accidentally...

Purple Beans

Haricots Violets are a beautiful indication of “summer”  in San Francisco. The best way to preserve the color and freshness is to eat them raw or pickle them in jars or in vacuum sealed food bags. The color comes from a concentration of anthocyanins which...

Coconut, White Raspberry and Yogurt

Carolyn and I really love coconut, so when we were presented with the challenge to create an “all white” plated composition, we naturally gravitated towards building a dish with coconut as a major flavor component. The flavor profile of yogurt, golden...

Niabell Grape Shots

Niabell grapes are in season right now- and they are exploding with flavor! Niabell grapes have a lot of the same characteristics of the Concord variety- same deep purple color, same thick skin and seeds and same amazing grape bubblegum juicy flavor explosion! A true...

Edit, Get It?

“Before you leave the house, look in the mirror and remove one accessory.” – Coco Chanel It takes a well seasoned and mature Chef to practice restraint in the kitchen. So often, young, inexperienced cooks tend to add ingredient after ingredient to a...

24 Karat Blingin’

Everyone that’s ever worked with me knows about my affinity for garnishing with gold leaf. Gold sheets, gold flake, gold luster, gold dust or shimmer, I’ll take them all. The more the merrier. Gold leaf makes a statement – is there anything more...

La Primavera at GourmetFest 2014

Whenever other Chefs ask me what it was like to work at elBulli, I always say the same thing: 2008 was the single most inspiring year of my life. Living and working in Spain’s Costa Brava in such a state of constant creativity changed me, it was so different...

An Affair with Chocolate Soufflé

You have to truly love chocolate soufflés to even consider the daunting task of actually producing one. The essence of the “à la minute” experience is perfectly captured within the preparation of this French classic. And Chocolate Soufflé? Don’t even...

Sriracha Pain au Lait

As my obsession with Chef Mike’s dazzlingly orange Homemade Sriracha came to a head, I naturally began thinking about what I love Sriracha on the most- which is everything, but also sandwiches. And what better way to infuse the spicy, earthy, peppery goodness...

Gâteau Basque

I recently became mildly obsessed with an amazing and delicious pastry – a deep dish, double crusted, pastry cream and cherry stuffed delicacy wrapped in a lemon zesty rich and fatty almond dough – dun duun DUNNNNNNN. Enter the Gâteau Basque. I personally...

Santa Monica Farmer’s Market Inspiration

Yesterday’s trip to the Santa Monica Farmer’s Market was sunny, warm and full of treasures. Purple asparagus is in, Sun Gold tomatoes are getting sweeter and spring lettuces are dewy and tender. Strawberries across the board this week weren’t as...

Focaccia Spring Oregano & Golden Marjoram

A close upIn the OvenGolden Marjoram and Oregano Focaccia Over the last few months we have experimented with different types of Focaccia. With this bread we celebrate the spring and some of the wonderful herbs it provides for us. Bake: 400°F / 204°C Time: 18-22 min...
Optimization WordPress Plugins & Solutions by W3 EDGE
%d bloggers like this: