Thursday, April 28, 2011
Its funny how we end up with all of the random coats we have hanging in our closet. I have managed to keep at least 1 coat around from the last 10 restaurants I have worked in since I was 14. This week I was truly honored to be named a chef of distinction at Johnson and Whales University. On Wednesday I gave a demo on molecular cooking and made a few dishes including a shrimp sheet with ricotta, lemon and charcoal oil. Thanks to the President, instructors and chef Jorge for making me feel so welcome. The other coat came to me after a hectic day of running around prepping for hush. I ended up down at the Westin tabor center needing to compress some celery, the chef lets me use his machine in a pinch. All I had on was a dirty t-shirt and I could not walk the halls with everyone else in uniform. I asked a manager for a coat to use and out popped Scott Burnham coat. Apparently not many people liked him, I had some interesting conversations in the elevator. As I was driving home I noticed I had walked out with the coat so if you know Scott tell him I have something for his closet.
I was out in Commerce City this morning giving a demo to the chemistry students who excelled this year in their studies. Were quickly approaching summer and the schools have been calling like crazy. We had lots of great questions about the states of matter- liquid, gas and solids. I have noticed that the girls tend to ask questions about science and the boys ask how they can blow stuff up and shatter things. I am so glad I have daughters. Thank you to the students for making me this great banner.
Monday, April 25, 2011
Sunday, April 17, 2011
Grilled shrimp carpaccio, dried chilies, carbonated citrus cells, charcoal oil, peeled cherry tomatoes and cilantro
Fried chicken consomme, buttermilk dippin dots, peeled and compressed celery, cornbread foam
Coconut milk sorbet with braised pineapple, strawberry champagne jelly and
vanilla bubbles made table side
Sous vide Tasmanian pepper encrusted sirloin in butter and tarragon, smoked milk pudding, siracha cubes, candy cane carrots and demi glace caviar
Flexible white chocolate with nutella powder, liquid nitrogen malted ice cream, exploding whipped cream and peanut butter pop rocks
Miracle fruit tasting