Floating Caprese

Tasting menu 78

It has become increasing difficult to keep up with my blog lately. Being a GM requires a lot of time and patients. You have to be like Switzerland, remaining neutral when talking and dealing with employees. When I was independent I was able to dismiss people when they were not doing their job. Being in a corporation is much different. We must document the behavior of the employee no less then three times before we are able to act. I believe that it protects the employee and gives them another chance to perform. This is a good thing but lets face it, some employees just don't get it no matter how many chances you give.

Lemon grass salmon
Blue crab rice, wasabi pop rocks, watercress

Foie Gras Consommé
Grilled lobster, chive rocks

Floating caprese salad

Smoked brown sugar cured pork
BBQ pudding, garlic blossoms, pineapple augratin

Chocolate covered almond marshmallows
Raspberry ice cream made tableside with liquid nitrogen

Tasting menu 74

I am enjoying a slower start to this week. We are getting ready for 52.80 week to start on Saturday. I have to remind myself not to put myself in situations like I had last week. When I have to much going on there is something that suffers. Last week it was my lack of time with my wife and kids. Undoubtedly the hardest part of this job is not being chef rather then being able to let it go when I leave so I can spend quality time at home. I would like to be recognized as a hard working thought full chef but in the end it is about if your family recognises you.

Curry pancakes
Tea smoked salmon, lemon grass syrup, yogurt

Crispy silver fish
Wonton noodles, toasted nori cream, roasted peppers

Floating buffalo chicken and celery

Pork belly Oscar
Puffed pearl barley caramel corn, carrots, onion

Oven baked palm sugar crepes
Cherry and vanilla ice cream made table side
Using liquid nitrogen

Tasting menu 74

I have some interesting projects coming up in the next couple of weeks. I have been asked by the miracle fruit company I work with to come to New York on the 12th of February to help them at the NY Academy of Sciences. We will present the miracle fruit along with some samples of products you can take with it. I am very excited to go knowing that Harold McGee will be there. I also received a email this week from http://www.countrybobs.com/ asking if I would try and wright about their product. First of all I am a steak sauce freak. My favorite is mixing a little Heinz with A-1 and a little ketchup. I swear that Bob has nailed that flavor combo in this bottle. I don't think he had a flan in mind when he sent it to me but I will do his sauce proud. I am also getting ready for my Will Powder demo this next week

Sous-vide pork
Smoked sugar, apple, fried sour cream

Peanut butter daqoius
Grape jelly gastrique, line caught tuna, compressed watercress

Floating kampachi sashimi

Tenderloin-New York-Ribeye-Lamb chop-Sirloin steak
Country Bob’s steak sauce flan, parsnip, asparagus powder

Flexible raisins and carrot foam with cream cheese ice cream
Made table side with liquid nitrogen

Floating Plate Set

I received my package from Robert today. He sent me this floating plate set. I now have 8 small plates that can hold a small sphere and one large plate that can hold up to 25 pounds while still turning. The larger conductor and ring gives even more lift then the smaller plates. I have only played for a few hours but have already measured a 2 inch gap from conductor to magnet. We have many dishes in mind for this new presentation. Starting next week we will feature our floating plate on the tasting menus.

Floating Blueberry Pate Fruit with Yuzu Sugar