Eating out for "research"

 scallop, uni, caviar inside.  Smoke from cherry blossom

 take the lid off and smell that sweet cherry smoke mmmm

The pretty vegetable course.  Seasoned panko crumbs topped with seasonal veggies and aoili yum.

lobster with a ravioli topped with parmesan foam and maitake mushrooms so good

brioche

game hen with truffled sauce

cheese cake.  not sweet at all very savory.  theres some blue cheese ice cream too yum o!

cake with tuilles and raspberry dots and stuff very nice!

Keiko a Nob Hill was delicious!  

Incanto's spread.  Offaly declicious!!!  a delicious terrine of innards!

Sweetbreads and liver

Shaved tuna heart on top pasta

mo liver and duck 

savoy cabbage and bacon

lamb and lamb sausage

dessert.

Food was great!!!  The sauces were finger licking good.  Its so cool when seeing a celebrity chef in real life.  Also was seated two tables away from Harold McGee who I got to meet the other month at SF Cooking School.  I probably should have left him alone as he dined but I annoyingly said hello again.

On a side note... did you know Nissin makes MICROWAVEABLE udon noodles in the freezer section??  Hell yes these things are so convenient.  Warm noodles not soggy at all in about a minute straight from the freezer!  How rad!

and what do you do with a mcdonalds cheeseburger?  uhh add egg duhhh.  needs onions

And what the fuck does this mean??? Dare not to dream!!!

Practice Practice Practice!!!!

I need to get my recipes down!!!

We had dinner with Gabe and Ceci

home cured salmon chopped up

smoker gun filled with alder wood

smoke that shit!

peel and slice an avocado into thin strips

place on sushi mat and fan out

season that shit!

fill it with your smoked salmon bits

gather up the saran wrap and make a tidy roll

shape with the bamboo

I made two of these logs one for each couple

prep your mise en place

 chop chop chop

 prep everything!!!

 confit garlic.  Use the solids in the dishes and use the oil for a great hint of garlic without the punch

pressure cook your octopus

 Sous vide your lamb chops

 and then cool down and put in the fridge until needed.

more prep work!!! Prep everything so there isnt a huge gap between courses when you serve dinner.

basil flowers are yummy

going molecular tonight!!!   Going to make a foam.

 and dinner is served.  (click pics to make bigger) 
Salmon rolled in avacado with a dashi foam. 

foie with an apricot jelly and brioche

baby octopus on beans with parsley oil

lamb chop with brussel sprouts and squash herb puree 

 

 Notes for myself: dont cook octopus for as long in the pressure cooker.  Got too soft.  More seasoning on the beans.  Dont use the parsley oil until right before plating otherwise you end up with green goo on the sides.  Need a better sauce for the lamb.  Cook foie less.  Increase salmon to avocado ratio and add a yuzu jelly to each roll.  More FOAM!!!!