Pork, Cherries, Pumpernickel

Dried Cherry Ragout
In a medium pot sweat down onions and garlic in butter until tender without getting any color. Season as you go. Add the dried cherries and let them plump slightly. Deglaze with half port and have Burgundy wine and reduce by half. Make a sachet with bays leafs, pink peppercorns and star anise, add to pot. Add pork stock to cover the cherries and reduce until a glaze, add the same amount of stock again and reduce to a glaze. Skim as the pork stock reduces. Add pork demi and reduce until your liking and adjust your seasoning and acid. I used Banyuls to adjust my acid in my ragout. Before serving remove sachet and mount in butter and add chopped parsley and thyme TT.

24 hour Sous Vide Pork Cheek
Shaved Pumpernickel
Pickled Apple
Sunchoke Puree
Chive
Asiago

Sliceable Truffle Yolk
Eggs are one of my favorite ingredients, their are countless ways to cook and egg. Their are 100 folds on a chef toque which represent 100 different ways to cook an egg. When Making the sliceable yolk separate the whites from the yolk and pass the yolks through a chinois. Their isn't a set amount of yolk needed for the recipe. Mix truffle oil into the yolks to your liking and season with salt. Make 2 inch by 10 inch pouches, out of cryovac bags, for the yolk. The pouches look like freeze pop packages but a lot bigger. Fill the pouches 3/4 full, twist the top of the pouch until you cant twist any more. It will be a perfect cylinder. Tie with butchers twine leaving about 6 inches of twine, so you can clip the pouches to the side of your water bath container. Heat the bath to 158 F. Put your yolk pouches in the bath and clip to the side of the container, by the extra twine with a binder clip. Sous Vide for 1 hour. After cooking hang pouches in the cooler by the twine, so it doesn't get a flat spot, until set. Once set carefully slice open pouches, slice the yolk and adjust the seasoning if need be.

Pan Roasted Veal
Puffball Mushroom Puree
Sous Vide Kohlrabi
Braised Veal and Barley
Fried Egg White Puree
Veal Jus
Upland Cress

"Paella"

Sous Vide Bay Scallops
Clean your bay scallops and place on a dry paper towel. In a saute pan brown some butter with thyme, shallots, garlic and a dry chili. Cool the butter mixture to room temp. Strain out all the debris from the butter. In a sous vide bag add your dry scallops with fresh thinly sliced lemon, thyme and the cooled brown butter and vacuum seal the bag. Set your water bath to 120 F, once to temp drop your bay scallops in to the bath and sous vide for 8 minutes. Remove the scallops from the bag and place on a paper towel. They will be tender and have a nice buttery texture. Season with maldon salt and serve.










"Paella"
Crab Powder
Spanish Chorizo
King Crab
Tabasco Meringue
Lemon Curd
Preserved Lemon
English Peas
Micro Greens

Pumpkin, Brown Butter, Cinnamon

Financiers
18.4 oz AP flour
2 oz sea salt
20 oz almonds
17.4 oz 10x sugar
1 lbs butter
4 vanilla beans
24 egg whites

Sift flour and salt together through a fine-mesh strainer into a small bowl set aside. In the bowl of a food processor fitted with a blade attachment, process the almonds until finely ground, about 1 minute. Add sugar and pulse until well combined. Transfer mixture to a large bowl set aside. Melt butter in a medium sauce pot over medium heat,  mixing occasionally until butter turns amber in color about 15 minutes. Add vanilla pods, and stir to break up any clumps of vanilla seeds. Place egg whites in a medium bowl and whisk until frothy. Fold egg whites into reserved almond mixture with a rubber spatula until just combined. Fold in reserved flour mixture until just combined. Remove vanilla pod from butter and discard. Gently stir butter into flour mixture, a little at a time, until butter is absorbed and just evenly combined. Cover batter with plastic wrap and refrigerate for 1 hour. Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Bake financiers until just beginning to turn golden around the edges, about 8 to 10 minutes. Immediately unmold financiers and cool completely on a wire rack.



Pumpkin Panna Cotta
Chocolate Pudding
Cinnamon Milk Jam
Salted Butter Scotch
Pumpkin Seed Brittle
Ginger Snap
Brown Butter Ice Cream

Pork Tasting

Maple Glazed Pork belly
I like to use Berkshire pork belly because they are the thickest with a good balance of meat to fat. Wipe off all excess blood, trim and cut into quarters. Make a brine 50 % sugar to salt with herbs, spices and aromatics you like to flavor your belly with. When I make a brine for my belly I like to use half apple juice to water and some apple cider vinegar to taste. Bring your bring to a simmer and let cool to room temp. Place your pork belly into a plastic container and pour the room temp brine over it and let brine over night. Take the belly out of the brine and wipe off all herbs and spices. Put the belly into cryovac bags, add apples, shallots, crushed garlic, thyme, maple syrup and butter vacuum seal bags. Cook sous vide in 62 degree C/144 degree F bath for 40 hours. Chill in ice-water bath until firm. Remove belly from the bags scrape off the gelled cooking juices and place into a pot. Reduce the liquid by half and add equal amount of maple syrup to the reduction and bring to a boil. Let cool to room temp. Trim and portion belly to your requirements and vacuum seal each portion individually with some of the maple syrup mixture. To serve reheat the belly in 62 degree C water bath for about 10 minutes. Remove from bag, pour the maple glaze into a pot and reduce to a syrup, sear fat side only of the por belly. When plating glaze with maple syrup and season lightly with maldon salt.

Smoked Pork Rib with Apple Bourbon BBQ
Seared Pork Loin
Roasted Brussel Sprouts
Sour Apple Chutney
Robuchon Potato
White Pork Jus

Crab, Meyer Lemon, Kiwi

Cured Lemon
I like to use Meyer lemons because the have a sweeter flavor and a thin layer of pith then a normal lemon. Meyer lemons are a cross between a lemon and a orange of some sort, people don't know what type exactly.
Wash and remove any stickers from the lemon. Slice the lemon as thin as you can on a slicer and remove all seeds. Make a cure 75% sugar to salt and add desired spices and herbs. Spread a quarter inch layer of the cure on a sheet pan and place the sliced lemons in a single layer and cover with a layer of cure, repeat the process until you run out of cure and or lemon slices. Let the lemon slices cure for 3 hours at room temp. Carefully rinse off the cure by dunking the slices in water until the cure is washed off. Place on a paper towl to remove water. Use the lemons right away or cryovac until needed.





Crab Cake
Lemon Curd
Pressed Kiwi
Kewpie
Crab Powder
Sweet Pickle Fluid Gel
Micro Cilantro

Scallop, Corn, Red Hot

Franks Red Hot Popped Corn
In a small pot add desired amount of Franks and bring to a boil. Add about 30% of clarified to the hot sauce, it doesn't have to be exact, mix until emulsified. Spread out thin on a silpat mat and dry out at 150 degrees F over night. Chip off the dried hot sauce and in a spice grinder grind until a fine powder. Pop the corn kernels the classic way pot, oil and a lid. Once popped cool and remove unpopped kernels. In a bowl toss the pop corn with the franks red hot and adjust with salt.

Seared Diver Scallop
Corn Bubbles
Avocado Smear
Charred Sweet Corn
Corn Truffle
Fried Green Tomato
Tortilla Crumbs
Picked Micro Cilantro