Off The Plate.

An aspiring chef, a frost-white laminated glass disc, and enough flavors and ingredients to last 12 lifetimes. Plate by plate, success or disappointment, join me in premeditation to recollection of each adventure into the kitchen. All Recipes Are Original Unless Otherwise Noted

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Peach poached in Macha and summer herb syrup. Cream cheese mousse. #techniqueiseverything #dontsweatit #neverstoplearning

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Beef heart tataki. Pickled Ramps and radish. Watercress. Grilled Spring Onion. Buttermilk Emulsion. Puffed Barley. #offallydelicious

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....and on the eighth day god's grandma created banana bread and butter.

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Lacquered pork shoulder. White beans. Smoked ham and Parmesan broth. Soul Food.

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Ny Strip. Creamed Brussels. Potato Pave. Bordelaise. Mondays aren’t soooo bad.

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Cod loin. Parsnip Purée. Fennel-Curry Nage. Gnocchi. Savoy Cabbage. Apple.

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Romaine. Raw parsnip. Roast parsnip. Apple. Homemade bacon. Whipped Feta.

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Smoked bluefish chowder: Parisienne Potato Confit. Vermouth Cream. Quick-Pickled Jalapeño. Shaved Celery. Pimenton. Not too pretty, but still pretty delicious.

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Za’tar Rubbed Striped Bass. Braised Fennel. Grain Mustard Beurre Blanc. Orange.

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A cool little cheat sheet from the Northwest Atlantic Marine Alliance.

[minusmanhattan]

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Facts...cold, hard, scary, yet inspiring Facts. It's amazing how this country has cooked and fed without a conscious for so long.

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Herbed Pommes Puree' Napoleon.

Messed around with some leftovers tonight and ended up with this cool side presentation and amazing photo. 

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Peter Gilmore, Quay Restaurant, Sydney

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Golden Beet-Orange Curd. Shortbread. Poached Dried Berries. Coriander Meringue. 

I secretly aspire to become a pastry chef.

[speakerforthetrees]

The Ultimate Farm to Table Feast

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Hen Galantine. Herbed Chevre Stuffed Hen Leg en Croute. Pickled Golden Beets. Red Onion Jam. Macadamia Jus.

Impulse bought a cornish hen while making a milk and bread run and this is what came of it. This was an effort to redeem my culinary school dorm days of butterflying, lemon peppering and proceeding to George Foreman the poor thing with my giant Johnson & Wales textbook crushing down with all it $35,000 per year pages of wisdom (HAHA YEA RIGHTTTT) to speed up the process before smoking us out. Finally I feel like I've done the hen good.

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Next vs elBulli Trailer | Chills! 

[noraleah-blog]

Same! Our game plan is to try for season tickets when they go on sale (which is pretty much the only way out-of-towners are going to get into elBulli) buuuuut I am cultivating a state of gratitude however it pans out. Gratitude that we got a taste of two courses — far more than most people shall — and gratitude that Emily and Simon, two very well-deserving friends, will be going this Saturday (!!!) (and reporting back, ya here me?!).

PS: Someone on Next’s Facebook page did the math — when those season tickets go on sale they stand to make like $1.25 - $1.5 million in a matter of hours. Crazy.

PPS: But that money certainly won’t be squandered. Did you know they’ve brought many elBulli chefs over from Spain to cook with them??