Just remember these two phrases : 'eigo no menyu arimasu wa?' and 'osusume wa nandesuka?' which mean 'do you have an English menu?' and 'what do you recommend?' respectively.
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food
The kitchen team was invited to New York to assist with the holiday party for the Gotham office. This year's theme : sci-fi.
Here's Niki Nakayama, chef-owner of LA kaiseki restaurant n/naka, plating a selection of poetic dishes from her 13-course tasting menu and intimately explaining what kaiseki means to her
Shane Alholm is one of our newest team members. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.
This week we embraced the fall season's color and flavors.
Photography credit : therynearsons.blogspot.com
In Japan during autumn, maple leaves that have been preserved in salt for a year, are tempura battered and fried as a seasonal snack.
My Pastry Chef, and good friend, Jenna Ricks and her husband, John, throw an annual pig roast every year during Labor Day weekend.
This is the ultimate burger. For an 8 oz. burger, it's the lighest, heaviest burger you'll ever eat. This is due to the a technique pioneered by Heston Blumenthal of Fat Duck fame. This is how we do our version.
Ubuntu is closed now, but I never posted these pictures, so here you go.
Stumbled on upon this at Chasing Delicious. Ironically, I was looking for a reference for fregula, and this contains just about every pasta--except for fregula. Anyway, this poster is nice to have handy. Head over to the site directly for more info and history about pasta.
I've been following the guys at Nordic Food Lab for about a year now. They work closely with Noma in research and menu development, and they've been working on some pretty radical stuff.
A look into the kitchen operations of one of the greatest Chefs of our time, Thomas Keller, of the French Laundry.
When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.
While the bar was preparing our drinks, we were served the dessert course, which was an assault on all the senses. Each one consisting of only one or two bites.
Had a great ice cream sandwich at State Bird Provisions and couldn't get it out of my mind. The next day, while eating ramen, I had an idea...
I stumbled on this technique serendipitously. I was aiming for a flat-baked salmon chip, but it didn't work out as planned. Although, it ended up with a cool effect of looking like glass, it also tasted like glass, or at least, that's what it felt like we were chewing on. It was virtually unpalatable.
We saved the tenderloins from a whole goat we purchased from Marin Sun Farms. I had an idea to do goat lollipops. We seared the loin quickly to medium-rare, and then immediately spread it with a very smooth hummus before rolling it into a pangretto of falafel crumbs.
gin & tonic | carbonated gin-infused cucumber - pickled fennel - lemon meringue - borage flowers
Inspired by Chef Dave Arnold.
We call the general area of our offices, the Shire. On one of the rooftops, we've installed an urban garden, where we acquire most of our herbs and flowers for Chef's Table. This is the Sous Chef's course. He takes care of it every week, tweaking it a bit this way and that, each time.
A pea soup and salad combo. Feta cheese, mint, and peas work so well together. This salad is a celebration of their unity.